Oatmeal Cinnamon Roll Pancakes

Combine oats and milk in a medium sized bowl and set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Set aside.

Add eggs, vanilla and applesauce to the oat mixture. Whisk to blend. Then add this into the dry ingredients. Stir just until ingredients are moist. Allow to rest 5 minutes.

Meanwhile, make the swirl: Melt margarine for a few seconds in a microwave-safe bowl. Whisk in brown sugar and cinnamon. Put the swirl mixture into a squeeze bottle or Ziploc bag.

Heat a non-stick griddle over medium high heat on the stovetop. Ladle 1/4 cup of the pancake batter onto the hot griddle. Squeeze a cinnamon-sugar spiral onto the top of the pancakes using the squeeze bottle or by cutting a hole in the corner of Ziploc bag. Allow pancakes to cook until bubbles begin to pop on the top surface and then flip the pancakes and allow the other side to cook until browned. When done, remove the pancakes to a plate and repeat with the remaining batter and filling mixture.

While pancakes are cooking, make the glaze: Melt margarine and cream cheese in a saucepan over low heat. Whisk until smooth. Whisk in powdered sugar and vanilla extract.

Serve pancakes with warm glaze.