How do I cook Cinnamon Roll Pancakes With Chloe Coscarelli?
Here's a recipe for Cinnamon Roll Pancakes With Chloe Coscarelli:

Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup almond milk
• 2 tablespoons maple syrup
• 3 tablespoons vegan margarine, or refined coconut oil, at room temperature
• 5 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• vegetable oil, for greasing

Glaze

• 2 cups confectioners sugar
• 1/4 cup water

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
2. Add the wet ingredient to the dry and whisk to combine. Do not overmix.
3. In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
4. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out 1/4 cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
5. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
6. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
7. In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
8. Drizzle the pancakes with the glaze and serve.

Enjoy your Cinnamon Roll Pancakes With Chloe Coscarelli!