Vegan Cinnamon Roll Sheet Pan Pancakes
Vegan Cinnamon Roll Sheet Pan Pancakes are out of this world. Fluffy, soft, and full of cinnamon sugar flavor! You'll want a double batch!
Servings: 12 pieces
Calories: 289kcal
Ingredients
- 2 ½ cups non-dairy milk
- 2 ½ tablespoon apple cider vinegar
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ⅓ cup vegan cane sugar
- 2 tablespoon baking powder
- ¾ teaspoon salt
- ¼ tsp baking soda
- ½ cup coconut cream (the thick part on top of canned coconut milk)
- 6 tablespoon neutral oil
- ⅔ cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, add the non-dairy milk, vinegar and vanilla together. Set aside for 10 minutes.
- To a separate large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- After milk mixture has sat for 10 minutes, add in the coconut cream and oil. Whisk together well.
- Add the wet ingredients to the dry ingredients, then whisk together, scrapping down the sides If needed. DO NOT OVERMIX! Let mixture sit for at least 5 minutes before pouring.
- Grease a 18x13 baking sheet for a thinner but more mass pancake or a 13x9 for a smaller but fluffy sheet pancake.
- Pour all of your batter and spread evenly. In a small bowl, combine the brown sugar and cinnamon together. Spoonful small amounts across the top of your batter. Use a knife or toothpick to make swirls in the batter.
- Place into the oven and bake for 12-15 minutes.
Video
Notes
*See post for ideas, tricks, and more information!
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 200mg | Potassium: 350mg | Fiber: 1g | Sugar: 19g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 2mg