From My Bowl

For the Cinnamon Roll Pancakes:
1 First, create a Flax "egg" by mixing 1 heaping tbsp Ground Flax with 3 tbsp of Water. Set Aside.
2 Second, create your Cinnamon Swirl filling by mixing 2 tbsp of Almond Butter, 1 tbsp Maple Syrup, and 1 tsp Cinnamon in a small bowl. Add this to a piping bag, or to a ziploc bag. If you are using a resealable bag, push the filling into one bottom corner of it, seal it shut, then cut off a small portion of the tip of the bag to create a piping bag. Set aside.
3 Third, create your "Buttermilk" by mixing the Plant Milk with 1 tsp Apple Cider Vinegar in a large bowl. Set aside.
4 In another medium bowl, mix the Oat Flour, Brown Rice Flour, Baking Powder, Baking Soda, Salt, and remaining Cinnamon in a bowl, stirring well. 
5 Next, Add the remaining wet ingredients (Maple Syrup, Flax Egg, and Vanilla Extract) to the "Buttermilk" bowl and stir to combine. Add in the Dry Ingredients, then mix until a uniform batter forms.
6 Pour 1/3 cup of the Pancake Batter in a large nonstick skillet or pan over medium-low heat. Quickly swirl the Cinnamon Roll "filling" onto the pancake, then cook the pancake for 4-5 minutes on this side, or until bubbles in the center start to pop. Flip, then cook for another 2-3 minutes. Flip the pancake back over and place on a cooling rack (with the Cinnamon Swirl side UP) until ready to serve. This recipe should make around 6 pancakes in total. Note: If you cook the pancakes in this manner you will not need to use any oil or vegan butter to grease the pan, though you may add some if you'd like.
7 Finally, Serve the pancakes with a drizzle of Cashew Cream Cheese Icing and Maple Syrup, or as desired. Store any leftovers in the fridge for up to 3 days.
For the Cashew Cream Cheese Icing:
1 Drain the soaked cashews, then add them to a high speed blender with all of the remaining ingredients. Blend for 45 - 60 seconds, or until smooth. 
2 Drizzle over pancakes, and store any leftovers in the fridge for up to 5 days.