1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. xanthan gum (optional)
1 cup carton coconut milk (I like Silk)
1 Tbsp. unrefined coconut oil, melted
1. Flax is first. To make the flax egg combine the ground flaxseed and water in a small bowl and whisk very well. Place in the fridge until ready to use.
2. To make the cinnamon filling, add all of the ingredients to a small zip-lock bag and squeeze/knead until well mixed. Careful not to let it burst out the top! Once it is well mixed, cut a very small hole in one of the corners and place in the fridge until ready to use.
3. To make the icing, add all the ingredients to a small bowl and whisk until very smooth. Add additional milk if needed. Set aside until ready to use.
4. To make the pancakes, whisk the flour, baking soda, and salt together in a large mixing bowl. Then add in the milk, the flaxseed egg, and the oil. Mix until just combined.
5. Over medium-high, heat a large frying pan and coat with a nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Allow the pancake to cook until the edges start to form bubbles, about two minutes, then “pipe” a swirl of the cinnamon filling onto the pancake, as such. Careful not to let it get too close to the edges of the pancake.
6. Then, flip the pancake over and allow the other side to cook for about 30 seconds. You don’t want to leave it flipped for too long or else the filling may begin to burn. Some of the melted filling will seep out from beneath the pancake and that’s okay. Remove the pancake from the pan once cooked through and place on a plate.
7. Before making a new pancake, take a paper towel and whip the pan, taking care not to burn yourself! This will help get some of the remaining filling off the pan so it doesn’t burn. Continue with the rest of the batter.
8. Serve the pancakes stacked high, hot and drizzled with the coconut icing. No need for maple syrup or butter!