Banana bread sheet pan pancakes
Plain fat free Greek yogurt
5½ tbsp(s), divided
7 small, divided
White whole wheat flour
Uncooked quick oats
Whipped topping light or fat free
- Preheat oven to 425°F. Coat an 18 x 13–inch sheet pan with nonstick spray.
- In a medium bowl, whisk together yogurt, water, 4 tbsp sugar, vanilla, and egg. In a small bowl, mash 2 bananas with a fork. Whisk mashed bananas into yogurt mixture. In a large bowl, stir together flour, oats, baking powder, baking soda, and salt. Add yogurt mixture to flour mixture; stir just until combined. Pour batter into prepared pan, spreading to edges.
- Cut remaining 5 bananas lengthwise into thirds; arrange banana slices over top of batter. Sprinkle banana slices with remaining 1½ tbsp sugar. Bake at 425°F until pancake springs back when pressed lightly in the center, 17 to 20 minutes. Cut pancake into 12 equal pieces. Top with raspberries, whipped topping, and pecans.
- Serving size: 1 pancake piece, ¼ cup raspberries, 1 tbsp whipped topping, and ½ tbsp pecans