Coconutty Cinnamon Roll Pancakes

To make the flax egg, combine the Ground Flaxseed (1 Tbsp) and Water (2 Tbsp) in a small bowl and whisk very well. Place in the fridge until ready to use.

For cinnamon filling, combine Vegan Butter (4 Tbsp) , Brown Sugar (4 Tbsp) , and Simply Organic Cinnamon, Ground (1 Tbsp) in a small zip lock bag and squeeze until well mixed. Cut a very small hole in one of the corners and place in the fridge.

For icing, whisk Powdered Confectioners Sugar (1 1/2 cups) , Coconut Oil (2 Tbsp) , Coconut Milk (2 Tbsp) , Xanthan Gum (1/2 tsp) , and Kahlua (1/2 tsp) in a small bowl until smooth. Set aside until ready to use.

For pancakes, whisk All-Purpose Flour (1 cup) , Baking Powder (2 tsp) , and Salt (1/2 tsp) together in a large mixing bowl. Add Coconut Milk (1 cup) , flaxseed egg, and Coconut Oil (1 Tbsp) . Mix until just combined.