Sourdough Cinnamon Roll Pancakes

Sourdough cinnamon roll pancakes have quickly become a breakfast favorite around here.  I can't take credit for this brilliant idea.  I found it here, but I needed to healthy-fy it.  You can use your favorite pancake batter (we use this one).  Here are the other modifications I made:

For the Cinnamon swirl

• 4 tablespoons melted butter, ghee, or coconut oil
• 1/4 cup whole cane sugar, date or coconut sugar
• 2 teaspoons ground cinnamon

Mix all ingredients well.  Put mixture in a cake decorating tube or a zip lock bag with the tip of a corner cut out.

For the glaze

• 1 cup powdered sugar (make your own running whole cane sugar with the dry blade of your Vitamix)
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Whisk all ingredients together.

To assemble the cinnamon roll pancakes:

1. Prepare chosen batter as usual.  Pour batter into hot, buttered pan.  Once the cakes begin to form bubbles that don't close up, squeeze the cinnamon mixture in a spiral, then flip the pancakes and finish cooking.
2. Right before serving, use a spoon to drizzle the glaze over the pancakes.

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