Vegan Sheet Pan Protein Powder Pancake Recipe

Vegan Sheet Pan Protein Powder Pancake Recipe

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.


  • 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

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