Vegan Red Velvet Cinnamon Roll Pancakes
Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes
These vibrant red velvet cinnamon roll pancakes might be the most perfect breakfast to make! These fluffy, extra soft pancakes have a cinnamon roll swirl and a rich cream cheese frosting. 
✨Pancakes
1 cup all-purpose flour (120g)
1 tbsp Dutch processed cocoa powder
2 tsp baking powder
1 tbsp sugar
1 tbsp coconut oil
1 cup Native Forest Organic Simple Coconut Milk
1 tsp vanilla extract
pinch of salt
1/2 tsp red dye (you can also use beetroot powder, but the color won’t be as bright)
✨Cinnamon Filling
3 tbsp room-temperature vegan butter
1/4 cup coconut sugar
1 tsp ground cinnamon
✨Icing
1/3 cup vegan cream cheese
2 tbsp maple syrup
2 tbsp Native Forest Organic Simple Coconut Milk
✨Directions
In a large bowl, combine all of the pancake ingredients. Whisk until well combined, but be careful not to overmix.
Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.
Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake.
Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.
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.
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.
To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.
Pour the cream cheese icing over your pancakes and dig in!
