Vegan Cinnamon Roll Sheet Pan Pancakes
These delightful vegan sheet pan pancakes capture the essence of classic cinnamon rolls in an easy-to-make breakfast. Fluffy, soft, and bursting with cinnamon sugar flavor, they're perfect for a crowd and can be customized with your favorite toppings. Prepare a double batch for a truly irresistible treat!
Instructions
- 1
Preheat oven to 220°C. Grease a 18x13 baking sheet or a 13x9 pan.
- 2
In a medium bowl, combine non-dairy milk (2.5 cups), apple cider vinegar (2.5 tbsp), and vanilla extract (1 tbsp). Let sit for 10 minutes.
- 3
In a large bowl, whisk together all-purpose flour (3 cups), vegan cane sugar (0.33 cup), baking powder (2 tbsp), salt (0.75 tsp), and baking soda (0.25 tsp).
- 4
After the milk mixture has rested, add coconut cream (0.5 cup) and vegetable oil (6 tbsp). Whisk until combined.
- 5
Add the wet ingredients to the dry ingredients. Whisk until just combined; do not overmix. Let the batter rest for at least 5 minutes before pouring.
- 6
Pour the batter onto the prepared baking sheet and spread evenly. In a small bowl, combine brown sugar (0.66 cup) and cinnamon (1 tbsp). Spoon small amounts over the batter, then use a knife or toothpick to create swirls.
- 7
Bake for 12-15 minutes. Remove from oven and serve.
Nutrition Facts
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