Whisk together the flour, baking powder, salt and cinnamon.
Create a well in the center of the dry ingredients and add the non-dairy milk, maple syrup and melted coconut oil.
Gently stir the wet ingredients together in the well before fully incorporating into the dry ingredients. Be sure not to over mix. Set aside.
In a separate bowl, add in the ‘cinnamon swirl’ ingredients and microwave for 15 seconds. Ensure that the coconut oil is melted. If the mixture seems too thin, add a bit more coconut sugar, if it’s too thick, simply add a bit more water.
In a non-stick pan over low-medium heat, heat about 1/4-1/2 tsp of coconut oil. Once hot, pour the batter in using approx. 1/4 cup per pancake.
Immediately, swirl the cinnamon sugar mixture onto the cooking pancake.
Once bubbles start to form on the pancake, flip it over and let it cook through. Repeat until all ingredients are used up.
In the meantime, whisk together all the ingredients for icing in a bowl. Add more powdered sugar or butter for a thicker frosting and more almond milk for a thinner icing.
Serve pancakes while hot with the icing drizzled over top. Alternatively, top with some stewed apples or berries and/or maple syrup.
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