Behold the ultimate breakfast treat: Fluffy, gluten and grain free, plant protein pancakes swirled with cinnamon and brown sugar then topped with a cream cheese glaze. That's how we roll.

INGREDIENTS

PANCAKES

1 cup Octonuts Almond Protein Pancake & Waffle Mix
2 large eggs
2/3 cup milk (dairy or non-dairy)
2 Tbsp oil (preferably Octonuts California Almond Oil) or butter

CINNAMON FILLING

4 Tbsp (½ stick) melted butter
6 Tbsp brown sugar
1/2 Tbsp ground cinnamon

CREAM CHEESE GLAZE

4 Tbsp (½ stick) butter, at room temperature
2 oz cream cheese, at room temperature
1/4 cup powdered sugar
½ tsp vanilla extract

HOW TO

Prepare pancake batter, cinnamon filling, and cream cheese glaze.

Place the cinnamon filling in a pastry bag, or a sandwich bag with a small piece of one corner cut off.

Spoon pancake batter into heated pan. As it starts to set, use the pastry bag to place a swirl of the cinnamon filling on each pancake. When the batter begins to bubble, flip each pancake and complete cooking.

Fill your plate and drizzle pancakes with cream cheese glaze. Enjoy!

Recipe development and photography thanks to Registered Dietician Nutritionist Annie Siegfried. Follow her on Instagram at @annie_siegfried.