Gluten Free Cinnamon Roll Pancakes

For the pancakes: Whisk the eggs in a bowl, add in all of the other pancake ingredients (banana, almond flour, baking powder, cinnamon, vanilla), mix together well.

For the cinnamon sugar layer: Mix 3 tbsp coconut sugar, 1 tbsp cinnamon, and 1 tbsp almond milk together in a small bowl. Add to a baggie.

Cooking the pancakes: Add to a skillet over low medium heat. Grease the skillet then add the pancake batter. It is easiest to do one pancake at a time. About 1 minute in, add the cinnamon sugar layer by cutting a small hole in the corner of the baggie and slowly swirling the mixture on. A little goes a long way because it expands! Wait about another minute, until the pancake starts to firm up a little. Flip and cook another 1-2 minutes. Remove and repeat for remaining batter.

For the icing: Melt the coconut butter then add in the maple syrup and almond milk. Drizzle on top of the pancakes. If you have any leftover cinnamon sugar mixture, add that on top too! Enjoy! (If you don’t have coconut butter, an option is 2 tbsp powdered sugar with 1-2 tsp almond milk for icing).