Cinnamon Roll Sheet Pan Pancakes
Don't miss out on our Cinnamon Roll Sheet Pan Pancakes! Made with our PLANTSTRONG Pancake & Waffle Mix of choice and a dreamy cinnamon roll filling, this is the perfect healthy holiday breakfast for a crowd, or an extra special seasonal breakfast for the week for two.
Cinnamon Roll Sheet Pan Pancakes
PLANTSTRONG Team
Rated 5.0 stars by 1 users
Category
Breakfast
If you’re looking for the ultimate holiday breakfast, our Cinnamon Roll Sheet Pan Pancakes are a must-try! Indulgent yet wholesome, this special treat is made with our PLANTSTRONG Pancake & Waffle Mix and a simple cinnamon filling. You’d never guess they're 100% plant-based, oil-free, and refined sugar-free – perfect for sharing with loved ones or savoring all to yourself!
Ingredients
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1 Package PLANTSTRONG Pancake Mix
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2 ½ cups plant milk
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½ tbsp ground cinnamon
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3 tbsp almond butter
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1 ½ tbsp maple syrup
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1 ½ tsp cinnamon
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1 ½ tsp date sugar
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1 ¾ tbsp water
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Optional garnish: sliced banana, maple syrup, toasted pecans, plant milk yogurt
For the pancake batter
For the cinnamon filling
Directions
Preheat oven to 400℉. Line a baking sheet with parchment paper. Use 1 half sheet, or 1 quarter sheets with a bit left over for puffier pancakes.
In a small bowl, mix together the ingredients for cinnamon filling. Spoon cinnamon filling mixture into a Ziploc or piping bag.
In a mixing bowl, combine pancake mix, plant milk, and cinnamon. Option to add a little more milk if you need a thinner consistency. Transfer pancake batter to baking sheet and smooth evenly.
Cut end off of your piping bag for the filling. Swirl cinnamon mixture onto sheet pan, forming individual swirls per portion.
Bake for 15-18 minutes or until done, when a toothpick comes out clean. Cut into individual portions.
Option to top with maple syrup, sliced banana, toasted pecans, plant milk yogurt.
