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 [1] for one square (makes 15):