Giant Pumpkin Cinnamon Roll Pancake (vegan, refined sugar free)

0 Preheat oven to 350 degrees F. 
1 In a liquid measuring cup, add the milk and apple cider vinegar. Stir and set aside for 5 minutes. This is your vegan “buttermilk”. 
2 In a large mixing bowl, add the flour, pumpkin pie spice, baking powder, and salt. Whisk until well combined. 
3 In a medium bowl, add the soy milk mixture, pumpkin puree, vanilla extract, and coconut sugar. Whisk until well combined. 
4 Add the wet ingredients to the dry ingredients. Whisk until just combined. Don’t over mix. Let the batter rest for 8-10 minutes to allow the flour absorb the liquid. 
5 Make the cinnamon swirl by adding all the ingredients into a small bowl. Mix until well combined. Place into a piping bag or ziplock bag. 
6 Grease an oven-safe skillet and pour in the batter. Snip a small corner off the cinnamon swirl bag and pipe a swirl pattern into the batter.
7 Bake for 12 minutes or until a toothpick inserted in the middle comes out clean. Transfer onto a plate and top it with some butter and a drizzle of maple syrup. Enjoy!