Pumpkin Cinnamon Roll Pancakes

The secret to making the best, softest, fluffiest, most buttery pancakes without any dairy, is to use canned coconut milk! Native Forest Organic Unsweetened Simple Coconut Milk makes these swirly pumpkin cinnamon roll pancakes taste perfect.

Pancake Batter:

• 1 cup all-purpose flour (120g)
• 3 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• 1 tsp vanilla
• pinch of salt
• ½ cup canned pumpkin
• 3/4 cup + 1 tbsp Native Forest Organic Unsweetened Simple Coconut Milk

Cinnamon Filling:

• 3 tbsp vegan butter⁣
• ¼ cup coconut sugar
• 1 tsp ground cinnamon⁣

Icing:

• ⅓ cup vegan cream cheese
• 2 tbsp maple syrup
• 2 tbsp coconut milk

Directions:

1. Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.
2. Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.⁣
3. Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake.
4. Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.
5. Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.
6. Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.
7. To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.
8. Pour the cream cheese icing over your pumpkin cinnamon roll pancakes and dig in!