Banana Bread Sheet-Pan Pancakes
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Instead of standing over a griddle and flipping individual pancakes, try this one-and-done sheet pan version instead. It’s inspired by everyone’s favorite quick bread, with mashed banana adding moisture and sweetness to the batter. We add even more fruity goodness with a decorative and delicious banana topping and a finishing touch of fresh raspberries. Enjoy warm from the pan if you’re serving a crowd, or treat this as a meal prep idea, stashing leftovers in the fridge for up to five days or the freezer for up to one month.
Ingredients
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
1½ cup(s)
Fat free skim milk
1¼ cup(s)
Sugar
5½ Tbsp, divided
Vanilla extract
2 tsp
Egg
2 large egg(s)
Banana
6 small, divided
All-purpose flour
2 cup(s)
Uncooked quick oats
½ cup(s)
Vanilla whey protein powder
2 scoop(s)
Baking powder
2½ tsp
Baking soda
¾ tsp
Table salt
½ tsp
Light aerosol whipped cream
12 Tbsp
Raspberries
2 cup(s), (optional)
Walnuts (unsalted, dry roasted or raw, no sugar added)
½ cup(s), chopped, or pecans
Instructions
1
Preheat oven to 425°F. Coat an 18 x 13–inch sheet pan with nonstick spray.
2
In a large bowl, whisk together flour, oats, protein powder, baking powder, baking soda, and salt.
3
In a medium bowl, mash 2 bananas with a fork. Whisk in yogurt, milk, 4 tbsp sugar, vanilla, and egg.
4
Add yogurt mixture to flour mixture; stir just until combined. Pour batter into prepared pan, spreading to edges.
5
Cut remaining 4 bananas lengthwise into thirds; arrange banana slices over top of batter. Sprinkle banana slices with remaining 1½ tbsp sugar.
6
Bake until pancake springs back when pressed lightly in the center, 17 to 20 minutes. Cut pancake into 12 equal pieces.
7
To serve, top with whipped cream, walnuts, and raspberries (if using).
8
Serving size: 1 pancake piece, ¼ cup raspberries, 1 tbsp whipped topping, and ½ tbsp pecans
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