Ingredients

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

1. 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.
2. To a small mixing bowl add flaxseed meal and ¼ cup water. Stir to combine and set aside for 10 minutes.
3. 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.
4. 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).
5. Add flax mixture, melted butter, and vanilla to the bowl. Whisk to combine.
6. Pour wet ingredients into the dry. Whisk until smooth.
7. Pour the batter into the prepared baking pan. Use a spatula to create an even surface.
8. Top batter with sliced bananas and chocolate chips.
9. Place in the oven and bake until the pancake puffs, is golden, and springs back to the touch, 10-12 minutes.
10. 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