1 cup Gluten Free Plain Flour (I always Use Doves Farm)
2 tsp Gluten free Baking Powder
½ tsp salt
1 cup milk
1 Tbsp canola oil
1 large egg, lightly beaten
(OR use a boxed Gluten Free Pancake Batter)
CINNAMON FILLING
½ cup butter, melted
¾ cup packed brown sugar
1 Tbsp ground cinnamon
CREAM CHEESE GLAZE
4 Tbsp butter
2 ounces cream cheese
1¼ cups powdered sugar
1 tsp vanilla extract
Instructions
Prepare Cinnamon Filling first:
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
Prepare Pancake batter:
In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.
OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze:
In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about ½ cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
Serve with a drizzle of the cream cheese glaze.
Recipe by at https://laurasglutenfreekitchen.com/2017/02/gluten-free-cinnamon-swirl-pancakes/