1/2 tsp baking powder
1/2 tsp cardamon
1 tbsp cinnamon
2 tbsp coconut sugar
flax egg
1 tsp ginger
dash of nutmeg
1 cup oats
1/2 tsp pink salt
1/4 rice flour
1 tsp vanilla flavor
1 cup water
coconut nectar (syrup topping)

Bring skillet to medium heat. Add dry ingredients to blender or processor and mix until well blended. Pour dry mix, flax egg, vanilla essence and water to batter and mix gently until evenly distributed (add more water if necessary). Pour approximately 1/3 cup batter into pan, wait for the bubbles, and flip. Top with cinnamon roll frosting, cinnamon, and coconut nectar. Enjoy!

Frosting: 1 tbsp plant-based vanilla protein, 1 tbsp non-dairy milk, cinnamon

Makes 1-2 servings (depending on how hungry you are!)