Cinnamon Swirl

Every weekend I have been trying out a new pancake. I will most likely feature a new pancake every week, until I have a ton of recipes I know work perfect, and taste as yummy as they look! 

This weekend I made a cinnamon swirl pancake. 

I started with a gluten free cinnamon cake batter, using only coconut sugar and cinnamon. Then, to create the swirl, I used grass fed butter, brown sugar, and cinnamon. If you are trying to stay strict paleo, I think substituting the brown sugar for coconut sugar would work as well, but I haven't played with that yet. 

The swirls were messy, and hard to create in the batter, especially when you are using a makeshift piping bag. The butter makes the cinnamon sugar very oily, and it comes out fast, so piping this perfectly in the center was a challenge. 

As you can see, some weren't perfect swirls. 

The problem with this pancake is that they aren't as pretty as I'd like. When you create the swirl, and then flip the pancake, the swirl browns and creates this cinnamon-y deliciousness of a crust, but is very unflattering. 

I'm gonna have to play with this a bit. I'm thinking maybe adding a little more batter on top could prevent this, but then you wouldn't see the swirl. Dilemmas. 

Nonetheless, these were definitely a 10 on the yummy scale. I made 9 pancakes, and between Marc and I, they were gone in about 15 minutes.

For the icing, I made a coconut sugar icing. To powder the sugar, you fluff it in a food processor or blender. I then added water, vanilla, and cinnamon, to make a cinnamon sugar icing. 

I think these would also be delicious with the cream cheese frosting I used on the Red Velvet pancakes. 

For the Farmer's Market, I am thinking about serving these as cinna-minis! 

And possibly, little cinna-mini-sammies. Two cinnamon sugar cakes, with the cream cheese frosting in the middle. Sugar coma?

What do you guys think? 

Oink, oink! Haylea.