Save time flipping pancakes and make these delicious Banana Chocolate Chip Sheet Pancakes- perfect for a big crowd, weekend brunch, or a potluck breakfast!
Prep Time: 5 minutes
Cook Time: 18 minutes
Additional Time: 2 minutes
Total Time: 25 minutes
Ingredients
- 2 cups Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
- 1/4 cup protein powder, optional. I like to use Clean Simple Eats simply vanilla. See link below to order. Save 10% on your order with discount code: pounddropper
- 2 eggs
- 1 cup water
- 1 tsp vanilla
- 1 Tbsp granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
- 2 bananas, divided
- 120 or 28 grams sugar free chocolate chips ( I use Lily’s no sugar added chocolate chips)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine eggs, water, vanilla extract and sugar substitute. Blend together.
- Mash one banana and combine it with egg mixture.
- Whisk in Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix and protien powder, if desired.
- Pour batter onto a 12 x 17 baking sheet that has been sprayed with non stick cooking spray and spread to the edges.
- Slice the other banana into small thin slices and spread slices over the top of pancake batter. Sprinkle chocolate chips over the top.
- Bake for 18-20 minutes, or until golden brown.
- Cut into 12 large squares and serve immediately.
Makes 12 servings
2 Points™ per serving
Notes
- These can be placed in the freezer for up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- The point value per serving is the same regardless if you add the protein powder.
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 94Total Fat: 2gSaturated Fat: 0gSodium: 139mgCarbohydrates: 16gFiber: 3gSugar: 1gProtein: 6g
