Banana Chocolate Chip Sheet Pancakes
PREP TIME:
TOTAL TIME:
SERVINGS
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
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STEP 1
Preheat oven to 425°F. Coat a 17 x 11–inch sheet pan with nonstick spray.
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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.
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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.
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STEP 4
Pour batter into prepared pan, spreading to edges.
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STEP 5
Bake for about 12 minutes or until pancake springs back when pressed lightly in the center.
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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.
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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.
