I love spending the weekend at my sister's house. Not only is her neighborhood probably one of the cuter and more eclectic ones in the city, but every Sunday morning, brunch is almost integral to our day's itinerary. Growing up, breakfast was easily her least favorite meal of the day. She hated omelets, thought breakfast cereal was boring, and hated that my mother insisted on always buying the orange juice with the extra pulp. Now that she's 30 and something of the 'master of her kitchen', she makes breakfast her way. And by 'her way', I mean vegan cinnamon roll pancakes. These things are amazing! They're dense, they're cinnamony, and you would really have no idea that it was 100% plant-based! I've decided I wanted to share the recipe she uses with vegan Vinglers and skeptic omnivores who want to try something new (and completely decadent)! --------------------------------------------------------------- Vegan Cinnamon Roll Pancakes For the Swirl: 1/4 cup vegan butter or margarine, slightly softened 5 tbsps. brown sugar 3/4 tbsps. cinnamon 1 tbsp. flour 1. Place all ingredients in a sandwich bag and seal closed. Knead ingredients together with your hands until there are no big lumps or chunks of anything. 2. Place bag in your refrigerator for at least 10 minutes to allow mixture to firm up a bit. The consistency should be similar to that of toothpaste. 3. When you are ready to draw swirls in your pancakes, cut a 1/3 inch wide hole in one of the bottom corners of your sandwich bag. For the Pancakes: 3 tbsps. melted vegan butter or margarine 1 tsp. lemon juice 1 1/2 cup soy or almond milk 3 tbsps. sugar (or agave nectar or other sweetener of your choice) 3/4 tsps. salt 1 1/2 cup flour 1 tbsp. cornstarch 1 tbsp. baking powder 1. Once you have made your cinnamon roll filling (see above recipe), set it the sandwich bag in the refrigerator to firm up for a few minutes while you mix up your batter. 2. Place on pancake batter ingredients in a mixing bowl and whisk together until smooth. 3. Place a nonstick pan on the stove on medium heat (you may need to turn down to medium-low eventually). 4. Pour 1/4 cup of batter in heated nonstick pan. You don't need to use cooking spray if you're using a good nonstick pan. 5. Now, remove your sandwich bag of filling from the fridge, and make sure you have snipped a 1/3 inch hole in one of the lower corners. 6. Once bubbles are beginning to form on the outer edges of the pancake (should take less than 30 seconds) gently squeeze your sandwich bag in a circular motion around your pancake to form a swirl. Try not to get too close to the edge of your pancake. 7. When bubbles have formed towards the center of your pancake (after 1-2 minutes), flip your pancake quickly in one continuous motion. 8. When pancake has cooked on the other side for another 1-3 minutes, remove it from the pan, and wipe your pan clean before starting your next pancake. 9. Stack pancakes and drizzle with coconut cream (1 cup coconut cream + 4 - 6 tablespoons sweetener of your choice), if you like.