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Chocolate Sheet Pan Pancakes

These Chocolate Sheet Pan Pancakes are a great make-ahead breakfast or sweet treat throughout the day. Plus, they swap butter for avocado to cut down on saturated fats.

22 mins
8 Serving(s)
Chocolate Sheet Pan Pancakes


  • 1 cup Schnucks flour
  • 1 cup whole wheat flour
  • 3 tbsp. Orgain creamy chocolate protein powder
  • 1 1/2 tbsp. Schnucks baking powder
  • 2 eggs
  • 1 1/2 cups oat milk
  • 1/4 cup Schnucks honey
  • 1/4 cup puréed avocado
  • 1 cup fresh raspberries


  1. Preheat oven to 425 degrees. Grease a 9x13-inch sheet pan.
  2. In a large bowl, stir together flours with protein and baking powders. In a medium bowl, whisk together eggs, oat milk, honey and avocado; stir into flour mixture until combined.
  3. Pour batter into prepared pan and scatter raspberries on top. Bake until a toothpick inserted into center comes out clean, 15–18 minutes. Let cool 20–30 minutes before removing from pan and cutting into 8 pancakes.

Cooking Tips

Bake with avocado instead of butter. Avocados are lower in total and saturated fat than butter, plus they are full of unsaturated fats. Swapping saturated for unsaturated fats is one way to support a healthy heart.

Nutrition Facts

215 Calories Per ServingFat: 3gSaturated Fat: 1gCholesterol: 53mgSodium: 337mgCarbohydrates: 38gFiber: 5gSugars: 11gProtein: 10g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe