Ingredients: Vegan Sheet Pan Protein Powder Pancake Recipe

• 2 tablespoons flaxseed meal
• 2 ¼ cups all-purpose flour (spooned & leveled into the measuring cups)
• 3 tablespoons coconut sugar
• 1 scoop Ascent Vanilla Bean Plant Protein Powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• 2 ½ cups coconut milk, cold 
• 3 tablespoons lemon juice
• 3 tablespoons unsalted vegan butter, melted
• 1 ½ teaspoons vanilla extract
• 2 small ripe bananas, cut into ¼-inch rounds
• ½ cup vegan chocolate chips

Instructions: Vegan Sheet Pan Protein Powder Pancake Recipe

• Preheat oven to 425°F. Line an 18”x13”(or 12”x18”) rimmed baking pan with parchment paper and coat with cooking spray.
• Set aside.
• To a small mixing bowl add flaxseed meal and ¼ cup water.
• Stir to combine and set aside for 10 minutes.
• To a large mixing bowl add flour, coconut sugar, Ascent Vanilla Bean Plant Protein powder, baking powder, baking soda, salt, and cinnamon.
• Whisk to combine and set aside.
• To a medium mixing bowl, add coconut milk and lemon juice.
• Whisk to combine and let sit for 2 minutes.
• (Note: It should thicken slightly).
• Add flax mixture, melted butter, and vanilla to the bowl.
• Whisk to combine.
• Pour wet ingredients into the dry.
• Whisk until smooth.
• Pour the batter into the prepared baking pan.
• Use a spatula to create an even surface.
• Top batter with sliced bananas and chocolate chips.
• Place in the oven and bake until the pancake puffs, is golden, and springs back to the touch, 10-12 minutes.
• Remove pan from the oven and let cool slightly before cutting.
• Serve warm with your favorite pancake toppings.

Notes

• Other optional pancake toppings: Jam, vegan cream cheese, fresh fruit, toasted coconut, nutella, chopped nuts, citrus zest, and more!

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Servings: 6