1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup almond milk
2 tablespoons Lip Smackin’ Good Cinnamon Roll Flavored Syrup
3 tablespoons margarine, or coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
Vegetable oil, for greasing
Glaze
2 cups powdered sugar
1/4 cup water
In a large bowl, combine by whisking together the flour, baking powder and salt.
In a small bowl or measuring cup, whisk together the almond milk and syrup.
Add the wet ingredient to the dry and whisk to combine. Be careful not to overmix.
In a small bowl, mix together the margarine, brown sugar and cinnamon. Transfer to a plastic zip-top bag and cut off one corner with scissors.
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out 1/4 cup of the batter (or just eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat until skillet is filled.
When small bubbles appear in the center of the pancakes, after about 4 minutes, flip over.
Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
In a small bowl, combine the powdered sugar and water and whisk until the glaze is smooth.
Drizzle the pancakes with the glaze, serve and enjoy!
This recipe just isn’t the same without using our Cinnamon Roll Flavored Syrup. Be sure to order your bottle of it so you can make this fantastic fall breakfast at home. Enjoy y’all!
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