Plant-based, Cinnamon Roll Pancakes

Ingredients: 

For batter:

300ml soy milk 

1 tbsp apple cider vinegar

180g plain flour

3 tbsp brown sugar

2 tsp baking powder

1 tsp baking soda 

1 tsp cinnamon 

¼ tsp salt 

90g plant-based yoghurt 

1 tbsp plant-based butter, melted 

1 tsp vanilla extract

2 tbsp Good4U Vitamin Breakfast Boost

For swirl:

2 tbsp plant-based butter, melted

6 tbsp brown sugar

2 tbsp cinnamon

For maple glaze:

85g plant-based cream cheese

2 tbsp maple syrup

1-2 tbsp soy milk

Pinch of salt

Method: 

1. In a large bowl, whisk together milk and apple cider vinegar and set to the side for 5 minutes.

2. Create the cinnamon swirl mixture by combining butter, brown sugar and cinnamon, then add into a piping bag. 

3. In another mixing bowl, add flour, sugar, baking powder, baking soda, cinnamon, salt and Good4U Breakfast Boost and mix to combine. Then add in the melted butter, yoghurt, vanilla and milk mixture, and fold together until fully combined. 

4. In a frying pan over medium heat, pour a ladle of pancake batter onto the pan and using the piping bag with cinnamon swirl mixture, make a swirl pattern onto the pancake. Let the pancake cook for 2-3 minutes then flip onto the over side to cook for an additional 2-3 minutes. Repeat this step with the remaining batter.

5. Create the maple glaze by whisking together the ingredients until you reach the desired consistency. 

6. Now you can serve up these pancakes with a drizzle of maple glaze and enjoy!