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Vegan Pumpkin Spice Sheet Pan Protein Pancakes

These Pumpkin Spice Sheet Pan Pancakes Are Packed With 18 Grams of Plant-Based Protein

Soak up the flavours of fall as long as you can and make these delicious chocolate chip pumpkin spice sheet pan pancakes. No more flipping pancakes on the stove! These bake on one sheet so they save you time and are the perfect quick and easy Sunday meal prep recipe.

These fluffy pancakes are made with two servings of vanilla plant-based protein powder, so each square offers six grams of protein. You can enjoy a stack of three for under 300 calories, almost 7 grams of fibre, 17.1 grams of sugar, and 18 grams of protein.

This recipe is made with a full can of pumpkin so you won't have to worry about forgetting about half a can of leftover pumpkin in your fridge. Sweetened with mashed banana, maple syrup, and a sprinkling of vegan chocolate chips, these taste sweet enough on their own. You can even pick them up and just bite into them — no plate and fork needed! Of course they'll taste even more decadent smeared with a little nut butter, and topped with sliced banana and a drizzle of maple syrup.

To store these for the week, cut the pan into 15 squares so you can enjoy three at a time for five days. If you don't want to have them all this week, freeze squares in an airtight container — they'll keep for several months.

Vegan Pumpkin Spice Sheet Pan Protein Pancakes

from Jenny Sugar, POPSUGAR Fitness

Vegan Pumpkin Spice Sheet Pan Protein Pancakes

Ingredients

  1. 3 cups unsweetened soy milk (or any nondairy milk)
    1 tablespoon apple cider vinegar
    2 1/2 cups white whole-wheat flour
    2 servings vanilla plant-based protein powder (about 3/4 cup; I used Orgain, which has 21 grams of protein per serving)
    3 tablespoons baking powder
    1 tablespoon flaxmeal
    2 tablespoons pumpkin pie spice
    1 1/2 teaspoon cinnamon
    1/2 teaspoon salt
    15-ounce can pumpkin
    1 large very ripe banana, mashed
    3 tablespoons maple syrup
    1 teaspoon vanilla
    1/4 teaspoon vegan chocolate chips (I used Trader Joe's)

Directions

  1. Preheat oven to 350°F. Line an 11x17 sheet pan it with parchment paper.
  2. In a small bowl or four-cup measuring cup, mix the nondairy milk and apple cider vinegar and set aside to curdle.
  3. In a large bowl, mix the flour, protein powder, baking powder, flaxmeal, pumpkin pie spice, cinnamon, and salt together.
  4. Add the pumpkin, mashed banana, maple syrup, and vanilla to the nondairy milk mixture and mix well.
  5. Pour the wet ingredients into the large bowl with the dry ingredients and mix until just combined.
  6. Pour the pancake batter onto the parchment-lined baking sheet, using a spatula to spread it evenly. You'll notice that the batter will be puffy — that's the baking powder reacting with the apple cider vinegar, and that's what makes these pancakes fluffy. Top with chocolate chips.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
  8. Allow pancakes to cool for five minutes before cutting into 15 squares. Enjoy with syrup, fruit, nuts, yogurt, or nut butter. Store leftovers in an airtight container in the fridge for up to five days, or in the freezer for several months.

Here's the nutritional information from verywell.com for one square (makes 15):

Nutrition

Calories per serving
98
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