Fit 4 Life: Cream Cheese Glaze Cinnamon Roll Pancakes

If you love cinnamon rolls, you will love this pancake recipe! They really do taste the way they sound, and they are delicious. It took me a couple times to get them right, but hey, practice makes perfect. For a fun breakfast on any weekend, this recipe is one you and your family will love.

Makes about 8 pancakes.

INGREDIENTS

Cinnamon Filling:

* 4 Tablespoons Melted Coconut Oil

* 1/4 Cup + 2 Tablespoons Coconut Sugar or Brown Sugar

* 1/2 Tablespoon Ground Cinnamon

Cream Cheese Glaze:

* 4 Tablespoons Coconut Oil
* 2 Ounces Cream Cheese (room temperature)
* 3/4 Cup Powdered Sugar (I like Trader Joe's Organic Powdered Sugar or make your own! It's easy!)
* 1/2 Teaspoon Vanilla Extract

Pancakes:
* 1/2 Cup Whole Wheat Flour
* 1/2 Cup Almond or Oat Flour
* 1 Tablespoon Milled Flax Seeds
* 2 Teaspoons Baking Powder
* 1 Cup Milk (I like using Almond Milk if I have it.)
* 1 Large Lightly Beaten Egg
* 1 Tablespoon Melted Coconut Oil

DIRECTIONS
Cinnamon Filling:
1. In a small bowl, stir together the coconut oil, sugar, and cinnamon.
2. Using a spoon, scoop the mix into a small Ziploc bag, release all air, and seal. Set aside.

Cream Cheese Glaze:
1. Using a small sauce pan, heat the coconut oil over low heat until melted.
2. Turn the heat off, and whisk in the cream cheese until smooth.
3. Slowly sift the powdered sugar in the pan, stir, add the vanilla, and stir until incorporated. Set aside.

Pancakes:
1. In a medium bowl, whisk together the flour, seeds, and baking powder.
2. Add in the milk, egg, and oil and whisk until well combined and moist.
3. Heat a large skillet and spray with cooking spray (I like coconut oil cooking spray).
4. Add a scoop of batter to the pan to begin cooking pancakes.

5. Make sure the heat is not too high in order for the pancakes to thoroughly cook.
6. Once the pancake begins to cook and bubble, add in the filling from the Ziploc back in a swirl pattern. Remember to cut a small corner of the bag to release the mix.