Mix your flax eggs in a small bowl and set them aside to thicken.

MAKE THE CINNAMON FILLING: Combine all the ingredients in a small mixing bowl. Transfer ingredients to a zip-lock bag and place it in the fridge to chill. If you have piping bags, feel free to use these instead.

MAKE THE CREAM CHEESE FROSTING: Mix all the ingredients together in a large mixing bowl with a hand or stand mixer. Chill in the fridge until ready to serve!

MAKE THE PANCAKES: In a large bowl, mix all the pancake ingredients using a whisk until no clumps remain. Heat a large skillet on medium-low heat and add a few tsp of refined coconut oil or sunflower oil. When the skillet is hot, carefully pour 1/2 cup of the batter onto it and use your spatula to gently spread it out.

ADD THE CINNAMON SWIRL: Remove the cinnamon filling from the fridge and squeeze the mixture into one bottom corner of the bag. Use scissors to carefully cut the tip of the corner, creating your own makeshift piping bag. Squeeze the cinnamon filling onto the cooking pancake in a swirl pattern, starting in the middle and going outward, being careful not to get too close to the edge.

FINISH THE PANCAKES: Cook on medium-low until bubbles appear in the middle of the pancake and the edges get a little dry. Use your spatula to carefully flip the pancake. Allow to cook for another 1-2 minutes. Wipe your skillet and repeat this process with another 1/2 cup of batter. You should have around 10-12 large pancakes total.

Serve the pancakes warm with a hefty drizzle or schmear of the cream cheese frosting and enjoy the hell out of it! Leftovers can be stored in the fridge for up to 5 days or the freezer for up to 6 weeks. If freezing, be sure to place a piece of parchment between each pancake, so they don’t stick together.