Cinnamon Roll Pancakes

1 cup spelt or all-purpose flour
2 teaspoons baking powder
pinch of baking soda
1/2 teaspoon salt
1 cup buttermilk milk
1 tablespoon canola oil
1 large egg, lightly beaten

Cinnamon Filling
1/2 cup butter, melted
2/3 cup brown sugar, packed
1 tablespoon ground cinnamon
3 tablespoons flour

Vanilla Cream Syrup
2 cups sugar
1 cup heavy cream
1/2 vanilla pod

In a medium bowl, whisk together flour, baking powder and salt. Add the milk, oil and egg then stir just until the batter is moistened.

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

Place the ingredients for the syrup into a medium saucepan. Heat over medium heat until the sugar is dissolved. Remove vanilla bean before serving.

To cook the pancakes, spray a large skillet with nonstick cooking spray, then heat over medium-low heat. Pour pancake batter into your heated skillet, then pipe a spiral of the cinnamon filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep warm until ready to serve with Cream Syrup.