Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes are absolutely delightful, and filling, and will provide the energy necessary to bust through a busy morning.

Ingredients:

Cinnamon Swirl:

• 1/4 cup almond butter

• 2 tbsp maple syrup

• 3 tsps ground cinnamon

Pancakes:

• 1 1/2 cups gluten-free old-fashioned rolled oats

• 1 cup applesauce

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 2 whole eggs, room temperature

• 1/2 cup cottage cheese

• 1/4 cup unsweetened milk of choice

Yogurt Frosting:

• 1 cup unsweetened coconut yogurt

• 2-3 tbsp pure maple syrup or raw honey

• 1 tsp vanilla extract

Instructions:

To make your cinnamon swirl mixture:

1. Whisk all the cinnamon swirl ingredients together really well.

2. Place in a small Ziploc bag or piping bag and set aside.

To make the pancakes:

1. Place all the pancake ingredients in a blender or food processor and blend until just combined, about 20-30 seconds. We want the batter just smooth to create fluffy pancakes but not over blended which will create dense pancakes.

2. Allow your batter to rest for 15 minutes to thicken.

3. Lightly spray or rub a griddle or large skillet with avocado cooking oil or ghee and heat over medium heat.

4. Pour 1/4 cup batter onto your hot skillet.

5. Cut a very small corner of the bag with the cinnamon swirl and pipe the mixture into a swirl on top of each pancake.

6. Cook your pancakes until bubbles appear on the top, around 2 minutes, then flip and cook for about a minute longer.

7. Repeat with the remaining pancake batter and cinnamon swirl mixture.

To frost:

1. In a medium bowl, whisk all of your frosting ingredients together really well.

2. If desired, add a bit more maple syrup or honey to taste.

3. Drizzle frosting over your pancakes and serve right away!