Description
These Vegan Cinnamon Bun Sheet Pan Pancakes are out-of-this-world amazing and bursting with decadent cinnamon roll flavors. Perfect for breakfast and brunches alike, the whole family will be astounded at this fluffy pancake paradise. No more waiting for pancakes to be made one at a time, this sheet pan version will bring the whole family to the table at one time. Deliciously sweet Maple Glazed Pecans and a luscious Sweet Cashew Glaze adds to the ultimate cinnamon bun lover’s dream.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
Dry Ingredients:
- 1 ¼ cups rolled oats, coarsely chopped
- 1 cup almond flour (lightly packed)
- ½ cup brown rice flour
- 3 Tablespoons potato starch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 Tablespoons flaxseed meal
- ½ teaspoon sea salt (+/- to taste) *
Wet Ingredients:
- 1 teaspoon apple cider vinegar
- 1 cup unsweetened plain plant milk *
- 1/3 cup + 1 Tablespoon unsweetened applesauce
- 1 Tablespoon vanilla
- 1/3 cup + 2 Tablespoons organic maple syrup
- (After Resting 10 mins.) ½ cup + 2 Tablespoons unsweetened plain plant milk *
Vegan Cinnamon Swirl Sauce Ingredients:
- 6 Medjool dates, pitted and chopped *
- 2 Tablespoons organic maple syrup
- 3 Tablespoons unsweetened plain plant milk
- ½ teaspoon vanilla
- 1 Tablespoon unsalted almond butter
- 2 Tablespoons boiling water
- 2 teaspoons cinnamon
- pinch teaspoon sea salt (+/- to taste) *
Other Optional Ingredients:
- Sweet Cashew Glaze
- Maple Glazed Pecans
- Organic Maple Syrup
Instructions
- Make the Vegan Cinnamon Swirl Sauce: Place all the ingredients into a high-speed blender and blend until smooth, about one to three minutes. Make sure all the dates are completely smooth. Optional: we strained the sauce through a sieve to get rid of any remaining date “lumps.” Then place the sauce into a sandwich bag, pushing all the sauce to one corner. set aside until ready to use.
- Preheat the oven to 350 F.
- Place one cup unsweetened plain plant milk into a small bowl and add the apple cider vinegar stir to combine, set aside.
- Line a 12 x 17 baking sheet (or similarly sized) with parchment paper, overlapping the two shorter ends, set aside.
- Place the rolled oats into a food processor and coarsely chop for 20 seconds, then add into a bowl with all the dry ingredients, whisk to mix, then add all the wet ingredients to the bowl. Mix to incorporate. Let sit for 10 minutes.
- After 10 minutes, the mixture will become thick, stir in the remaining ½ cup + 2 Tablespoons unsweetened plain plant milk to thin out the batter. Stir well to combine.
- Spread the mixture evenly onto the parchment paper covered baking sheet. Lightly tap the pan on the counter to level further. Take the sandwich bag filled with the Cinnamon Swirl Topping, and snip off a tiny corner of the bag, then squeeze the cinnamon sauce in a circular loop/swirl pattern (see photos) over top of the pancake mixture in large loops. You may or may not have some left over.
- Place in a preheated 350 F oven and bake 20 to 22 minutes until firmly set (our timing was 21 minutes), and a toothpick comes out clean. Allow to sit for 4 minutes after removing from the oven to set. Score with a sharp knife into 3 to 4-inch squares. Wipe the blade clean with every pass to remove crumbs from the blade so you are not dragging crumbs across the pancake which will cause it to rip. Then remove square pancakes from the pan using a flat thin-bladed spatula. The overlapping ends of parchment paper will help you get in between the parchment paper and the baked sheet pan pancake.
- Serve immediately with Sweet Cashew Glaze and organic maple syrup, then sprinkle with Maple Glazed Pecans. Enjoy!!!
Notes
*Unsweetened Plain Plant Milk: Yes, it is in the pancake recipe twice because it is divided and added at different times.
*Flour/Ingredient Substitutions: We do not have any substitutions to offer for any of the ingredients used in this recipe.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Medjool Dates: Medjool dates are typically very soft. You can use any dried dates in this recipe as long as they are soft and pliable. Pinch the date, if it is very soft, the pitted date can go directly into the food processor. If not, then place the pitted dates in a small bowl, and cover with boiling water, and allow to sit for 20 minutes, then drain off the water, cut into pieces and place directly into the high-speed blender.
*Best Served: These pancakes are best served after baking; they are super fluffy and tender. The next day, we popped them in the microwave to warm up just a little. They were delicious the next day, but slightly less fluffy.
*Serving: Approx. 20 squares (+/-) (3in x 3in)
*Storage: Refrigerate, use within 5 days