Move over cinnamon buns, there’s a new favorite breakfast treat in town. 
By Holly of @veganlovinglife

Ingredients

PANCAKE BATTER

• 2/3 cup chickpea flour
• 1 tbsp flaxseed
• 1/2 tsp baking powder
• 1/3 + 1/6 cup milk
• 1.5 tbsp granulated Purecane™ zero calorie baking sweetener
• Squeeze of lemon
• Vanilla essence
• Pinch of salt

CINNAMON FILLING

• Unsweetened applesauce
• 1 tbsp cinnamon maca almond butter (or any nut butter)
• 1/2 tsp cinnamon

Directions

1. Whisk the pancake ingredients together to form a smooth batter.
2. Separately, mix the cinnamon filling ingredients & place into a piping bag / zip lock bag with a small hole.
3. Heat up a non stick frying pan.
4. Pour 1/4 cup of batter per pancake.
5. Quickly pipe on a swirl of the cinnamon filling.
6. Cook until bubbles form, carefully flip and cook until golden (repeat with remaining batter).

Serve with:

• 2 tbsp powdered Purecane sweetener + 1 tsp vegan cream cheese + milk or water to thin
• Maple syrup
• Vegan whipped cream (optional)
• Raspberries
• Blueberries

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