recipeContent.stepsLabel

• Step 1

  Cinnamon Filling: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

  recipeContent.ingredientsLabel

  • 1/2 Cup butter

  • 3/4 Cup packed brown sugar

  • 1 Tablespoon ground cinnamon

• Step 2

  Pancake Batter: In a medium bowl whisk together flour, baking powder, salt and sugar. Whisk in milk, oil, egg and vanilla just until batter is moistened.

  recipeContent.ingredientsLabel

  • 1 Cup all-purpose flour

  • 2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 1 Cup Almond Milk

  • 1 Tablespoon canola oil

  • 2 Tablespoon sugar

  • 1 Teaspoon vanilla extract

• Step 3

  Cream Cheese glaze: In a medium glass bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then sift in powdered sugar and add vanilla. Set aside.

  recipeContent.ingredientsLabel

  • 1/2 Cup butter

  • 3/4 Cup brown sugar

  • 1 Tablespoon ground cinnamon

• Step 4

  Heat a large skillet or griddle on the Traeger. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.

• Step 5

  When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

• Step 6

  Cut the corner of your cinnamon filling baggie and squeeze the filling onto the top of the pancake with a spiral pattern.

• Step 7

  When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.

• Step 8

  When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!