Banana Chocolate Chip Sheet Pancakes

Banana Chocolate Chip Sheet Pancakes image

PREP TIME:

10

TOTAL TIME:

25

SERVINGS

6

Ingredients

  • 1 ½ cups Hood Nonfat Vanilla Greek Yogurt
  • 1 ½ cups Hood 1% Lowfat Milk
  • 2 large eggs
  • 2 medium very ripe bananas
  • 2 cups whole wheat flour or 2 ¼ cups all-purpose flour
  • ½ cup uncooked oats
  • 2 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. table salt
  • 1/2 cup dark chocolate chips
  • Topping (optional)
  • 1 1/2 cups Hood Nonfat Vanilla Greek Yogurt  
  • 3 ripe medium bananas, sliced
  • ½ cup dark chocolate chips

Directions

  • STEP 1

    Preheat oven to 425°F. Coat a 17 x 11–inch sheet pan with nonstick spray.

  • STEP 2

    In a medium bowl, whisk together yogurt, milk and eggs. In a small bowl, mash the bananas with a fork. Add bananas to yogurt mixture and combine well.

  • STEP 3

    In a large bowl, stir together flour, oats, baking powder, baking soda, and salt. Add yogurt mixture and chocolate chips to flour mixture; stir just until combined.

  • STEP 4

    Pour batter into prepared pan, spreading to edges.

  • STEP 5

    Bake for about 12 minutes or until pancake springs back when pressed lightly in the center.

  • STEP 6

    Cut pancake into 12 equal pieces. Serve 2 warm pancakes warm topped with ¼ cup yogurt, ½ sliced banana, about a tablespoon of chocolate chips.

  • PER SERVING:

    (Pancakes with topping): Calories: 565, Carbohydrate: 80 grams, Fat: 19 grams, Saturated fat: 10 grams, Protein: 23 grams, Cholesterol: 77 milligrams, Sodium: 574 milligrams, Calcium: 363 milligrams.

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