Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing

[lt_recipe name=”Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing” servings=”15″ print=”yes” ingredients=”For the cinnamon swirl filling:;½ cup shortening, at room temperature;1 cup packed light brown sugar;1 tablespoon ground cinnamon;;For the icing:;1 cup confectioners’ sugar, sifted;3 tablespoons pure maple syrup;1 tablespoon water;;*For the pancakes: *;2 cups gluten-free pancake mix;1½ cups dairy-free milk;2 large eggs, at room temperature;2 teaspoons pure vanilla extract;Canola oil, for greasing” ] Make the cinnamon swirl filling: Place the butter, brown sugar and cinnamon in a large resealable plastic bag and seal. Using your hands, mash together until combined. Snip off a corner to make a 1/8-inch wide hole.; Make the maple icing: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water.; Make the pancakes: Place the pancake mix in a large bowl. In a medium bowl, whisk together the milk, eggs and vanilla. Add to the pancake mix and stir to combine. Heat a large nonstick pan over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about 1?4 cup at a time onto the pan and squeeze the cinnamon sugar filling in a circular pattern to make a swirl. Cook until golden, about 2 minutes on each side. Between batches, clean your skillet by running it under hot water, dry, then lightly grease.; Drizzle the icing over the pancakes and serve hot.[/lt_recipe]