In a large bowl, add melted ghee, pancake mix, milk of your choice, eggs and coconut sugar. Whisk well to combine. Set aside and prepare the Cinnamon Swirl and Vanilla Glaze.
Cinnamon Swirl:
In a small bowl, add coconut sugar, melted ghee or butter, and ground cinnamon. Mix well. Pour the cinnamon mixture into a sandwich-sized zip-top bag. Seal and set aside.
Vanilla Glaze:
In a small bowl, add cream cheese, ghee or butter, milk of your choice, vanilla extract and powdered sugar. Mix well to combine and set aside.
Cook the Cinnamon Roll Pancakes in multiple batches:
Heat a cast iron pan over medium-low heat.
Lightly spray the pan with oil.
Scoop 1 heaping tablespoon of batter for each pancake. (For a 10” cast iron pan, you’ll make about 4-5 silver dollar sized pieces for each batch.) Grab the bag of Cinnamon Swirl and snip the corner. Swirl it on top of each pancake starting from the center, moving outwards. That will be about 2 swirls each. Let the bottom side cook for 1 1/2 minutes.
Carefully flip and cook the top side for 1 minute.
Remove from heat and set aside on a plate.
Spread the Vanilla Glaze on top of each pancake.
Wipe the pan with a damp paper towel to remove excess Cinnamon Swirl residue. Lightly spray the pan with oil and repeat until all the batter is used up.
Serve immediately.
Recipe Notes
No time to soften the cream cheese? Pop it in the microwave for 10 seconds to soften it up!
You can prepare the Vanilla Glaze and Cinnamon Swirl a day ahead and just keep them in the fridge until you’re ready to make the pancakes.