Cinnamon Roll Pancakes (Gluten-free)

-1 In a large bowl, whisk together the egg, milk, applesauce, vanilla, and cinnamon. 
-1 Add in the oat flour, baking powder, baking soda and salt. Whisk together to form the batter.
-1 Heat a large skillet over medium heat for 1-2 minutes. Once hot, grease with butter and lower to a medium/low flame.
-1 Pour 1/4 cup of batter into the pan- I usually cook 3 at a time but this will depend on the size of your pan. Drizzle some of the cinnamon swirl mixture (about 1 tsp) on top of each pancake while its on the fire, and swirl it around with a toothpick. Flip your pancakes after 2 minutes, and cook the other side for an additional 1 minute. Repeat with remaining batter, making sure to grease your pan between each batch. 
-1 Serve fresh with your choice of pure maple syrup or sugar icing! They're delicious even without the added sugar on top
-1 Leftovers can be stored in the fridge for up to 5 days, or frozen for 2-3 months. Reheat in the microwave or in the oven.