Cooking Instructions
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Step 1
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.
Step 2
For cinnamon filling, combine
Vegan Butter (1/4 cup)
,
Brown Sugar (1/4 cup)
, and
Ground Cinnamon (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.
Step 3
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.
Step 4
For pancakes, whisk
All-Purpose Flour (1 cup)
,
Baking Powder (1/2 Tbsp)
, 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.
Step 5
Over medium-high, heat a large frying pan and coat with nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Cook until the pancake's edges start to form bubbles, about 2 minutes, then "pipe" a swirl of the cinnamon filling.
Step 6
Then, flip the pancake over and allow the other side to cook for about 30 seconds. Remove the pancake from the pan, once cooked through, and place on a plate. Continue with the rest of the batter, wiping pan after making each one.
Step 7
Serve the pancakes stacked high, hot, and drizzled with the coconut icing.
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