In a small bowl, combine almond milk and vinegar together and allow to sit for 5-7 minutes.
While you wait, in two separate bowls combine all of the wet ingredients and the dry ingredients. Whisk each bowl together until combined.
Pour the milk and vinegar mixture into your wet ingredients and mix to combine.
Pour the wet ingredients into your dry ingredients and mix together until smooth. The batter will be thick!
Heat a greased (I recommend using coconut oil or avocado oil) skillet or pancake griddle to medium heat. Do not pour the batter onto the skillet/griddle until it is hot or else to pancakes will be fairly flat.
Combine cinnamon swirl ingredients and pour into one corner of a plastic bag. Secure and place the bag in the fridge for a few minutes, then cut off a small piece of the corner.
Combine the icing ingredients and set aside.
Once the griddle/skillet is hot, pour ⅓ cup of batter onto the skillet/griddle. Take the bag with the cinnamon swirl and carefully swirl it over the top of the pancake. Cook for a few minutes, then flip the pancake to be swirl side down. Allow to cook for a few more minutes until done.
Once both sides are golden or once they have reached your desired doneness, plate the pancakes and serve with a drizzle of icing!
