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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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