Soak up the flavors 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 fiber, 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.Ingredients2 servings vanilla plant-based protein powder
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