A buttery cinnamon swirl is added to fluffy vegan batter to make these vegan cinnamon roll pancakes, served with optional homemade cream cheese icing.
Whisk together the coconut oil, vegetable oil, almond milk, and ground cinnamon until evenly combined. Add the mixture to a plastic bag and set aside in a cool place.
In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
Add the almond milk and oil to the bowl. Stir just until the mixture is combined; it's okay for the batter to be a little lumpy.
Preheat a griddle or large skillet over medium heat and lightly oil it. Use kitchen scissors to cut a small hole in one of the corners of the plastic bag with the cinnamon filling.
Scoop about 1/3 cup of pancake batter onto the skillet. Take the bag with the cinnamon filling and gently squeeze the filling out of the hole, onto the batter in a circular pattern. Avoid adding filling close to the edges of the pancake.
Once the batter is bubbling and the edges have set and started to lightly brown, carefully flip the pancake over onto its other side. (If you're able recommend lifting the pancake gently and agitating it for a moment to give the filling a chance to seep into the interior of the pancake, before flipping it over. This will make the filling less likely to burn).
Cook until the pancake is set on the other side, about 2 more minutes. Repeat with remaining batter. Serve the pancakes warm, with margarine, maple syrup and/or icing if desired.