Cinnamon Roll Sheet Pan Pancakes
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!
- Author
- PLANTSTRONG Team
- Category
Breakfast
Ingredients
- 1 Package PLANTSTRONG Pancake Mix
- 2 ½ cups plant milk
- ½ tbsp ground cinnamon
- 3 tbsp almond butter
- 1 ½ tbsp maple syrup
- 1 ½ tsp cinnamon
- 1 ½ tsp date sugar
- 1 ¾ tbsp water
- Optional garnish: sliced banana, maple syrup, toasted pecans, plant milk yogurt
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.
