Cinnamon Roll Sheet Pan Pancakes (grain free, high protein)

These sheet pan cinnamon roll pancakes are a delicious twist on traditional pancakes, perfect for a crowd or a lazy weekend breakfast. The combination of almond flour, tapioca starch, and grass-fed whey protein powder makes them fluffy yet filling, while the cinnamon sugar swirl adds a sweet and spicy kick. Topped with a coconut butter icing, these pancakes will become a breakfast favorite!

Cinnamon Roll sheet pan pancakes

These sheet pan cinnamon roll pancakes are perfect for serving a group or making ahead for an easy breakfast throughout the week. The combination of warm cinnamon, sweet coconut sugar, and creamy coconut butter icing makes for a decadent morning treat.

Enjoy your breakfast creation!

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Servings 0

Ingredients

  

For the Pancakes:

• 1 cup almond flour
• 1/2 cup tapioca starch
• 1/3 cup grass-fed whey protein powder, (May omit and use additional almond flour)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup refined coconut oil, melted and cooled to room temperature
• 3-4 tbsp maple syrup, optional, depending on your sweetness preference
• 1/2 cup dairy-free milk of choice, almond, soy, flax, or coconut milk
• 2 large eggs

For the Cinnamon Sugar Filling:

• 1/2 cup coconut sugar
• 2 tsp ground cinnamon

For the Icing:

• 1/3 cup coconut butter
• 1/4 cup coconut milk
• 1/4 cup maple syrup

Instructions

 

Prepare the Pancake Batter:

• Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper or lightly grease it with coconut oil.
• In a large mixing bowl, whisk together the almond flour, tapioca starch, whey protein powder, baking powder, and salt until well combined.
• In a separate bowl, whisk together the melted coconut oil, dairy-free milk, and eggs. If using, add the maple syrup to the wet ingredients.
• Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be smooth and slightly thick.

Prepare the Cinnamon Sugar Filling:

• In a small bowl, mix together the coconut sugar and cinnamon.
• Pour the pancake batter onto the prepared sheet pan, spreading it out evenly with a spatula.
• Spoon the cinnamon sugar filling over the top of the batter in small dollops. Using a toothpick, swirl the cinnamon sugar into the batter to create a marbled effect.

Bake the Pancakes:

• Place the sheet pan in the preheated oven and bake for 15-18 minutes, or until the pancakes are set and lightly golden around the edges.
• Remove the sheet pan from the oven and allow the pancakes to cool slightly.

Prepare the Icing:

• While the pancakes are baking, prepare the icing. In a small saucepan over low heat, combine the coconut butter, coconut milk, and maple syrup. Stir continuously until the mixture is smooth and well combined.
• Remove the icing from the heat and let it cool slightly. It should be pourable but not too runny.

Serve:

• Once the pancakes have cooled slightly, drizzle the coconut butter icing over the top of the sheet pan pancakes.
• Cut the pancakes into squares and serve warm.

Author: Ali Jenkins

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