make the cinnamon mixture: in a small bowl, mix together 2 tbsp melted butter or coconut oil, 1/4 cup coconut sugar, 1 tbsp cinnamon, 1 tsp gluten-free 1:1 flour, and a pinch of salt. stir until a thick paste forms. let it sit for a few minutes to firm up.

prepare the batter: in a medium bowl, whisk together 1 cup gluten-free 1:1 baking flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.

in another bowl, whisk together 2 large eggs, 1 cup greek yogurt (regular or dairy-free), 1/4 cup milk of choice, 2 tbsp melted butter or coconut oil, 1/2 tbsp vanilla paste, and 1–2 tbsp maple syrup (if using) until smooth.

pour the dry ingredients into the wet and gently stir until just combined. don’t overmix — it’s okay if the batter is a little lumpy. let it rest for 5–10 minutes to thicken slightly.

heat a non-stick skillet or griddle over medium-low heat and lightly grease. scoop about 1/4 cup of batter onto the skillet and gently spread into a circle. immediately sprinkle some of the cinnamon mixture on top. gently fold it in to the pancake so it's covered by batter and doesn't burn when flipped. TIPS: after each batch, use a paper towel to carefully wipe out any excess cinnamon sugar that leaked onto the pan. this prevents it from burning and sticking to the next pancake. lightly re-grease the skillet between batches to keep the bottoms golden and prevent sticking. using medium-low heat is key — too hot and the cinnamon mixture will caramelize too quickly and burn before the pancake is ready to flip.

cover the skillet with a lid and cook for 3-4 minutes, until the edges look set and bubbles begin to form. carefully flip the pancake and cook for another 1–2 minutes uncovered, until both sides are golden and the cinnamon mixture is caramelized. repeat with remaining batter and mixture. serve warm with optional glaze, fruit, yogurt, nut butter, or maple syrup.