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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!
Course Breakfast
Cuisine American
Keyword vegan breakfast, vegan recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 pieces
Calories 289kcal
Author LarishaBernard

Ingredients

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