Cinnamon Toast Crunch Sheet Pan Pancake Food

CINNAMON TOAST CRUNCH™ SHEET-PAN PANCAKE

Cinnamon Toast Crunch™ Sheet-Pan Pancake image

Break out the Cinnamon Toast Crunch™ pancake mix for a breakfast that's sweet, fruity and Cinnadust™ swirled! To make things even better, this treat is baked in a sheet pan, which means you'll be serving up warm, cakey pancakes topped with Cinnamon Toast Crunch™ Frosting for the whole family in no time.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

1 box (15.6 oz) Cinnamon Toast Crunch™ Complete Pancake Kit
Water or milk called for on pancake kit box
2 eggs, slightly beaten
1/2 cup Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)
2 medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In large bowl, stir pancake mix, water or milk, and eggs with fork or whisk until well blended.
Sprinkle Cinnadust™ over batter in bowl. Gently stir into batter about 6 to 8 times (do not mix in completely). Pour into pan, and spread evenly.
Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes.
In small microwavable bowl, place frosting. Microwave uncovered on High 15 to 20 seconds or until frosting is thin enough to drizzle. Dip fork into frosting, and drizzle half of the frosting over pancake. Top with cereal topping and banana slices; drizzle remaining warmed frosting over top.

Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g

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