Add baking mix, Follow Your Heart Vegan Egg, and almond milk to a bowl. Stir until well combined.

Remove 1/4 cup of the batter and add to a smaller mixing bowl. Add cinnamon and sweetener and mix until well combined. Add sweet cinnamon batter to a pastry bag or squeeze bottle and set aside.

Heat a skillet or griddle to medium high and coat with an even layer of cooking oil spray or vegan butter. Ladle approximately ⅓ cup portions of batter onto the cooking surface.

Squeeze swirls of the sweet cinnamon batter on top of each pancake. Allow to cook until bubbles appear on the surface of the pancake and it begins to appear dry around the edges. Reduce heat to medium and flip pancakes, cooking for an additional 2-3 minutes. Remove from heat and set aside.

Allow cream cheese to sit on the counter until it reaches room temperature. Add to a mixing bowl along with agave nectar and almond milk and mix until smooth. Drizzle over pancakes and enjoy.