Save yourself some time and make these delicious Banana Chocolate Chip Sheet Pancakes- perfect for a big crowd, weekend brunch, or on a busy school morning!

Makes 12 servings

Be sure to check out more low point meal prep breakfast ideas here: 

Low Point Breakfast Casserole

Cinnamon Roll Casserole

One Point Blueberry Muffins

Egg Bites

How do I make these Banana Chocolate Chip Sheet Pan Pancakes?

For these Banana Chocolate Chip Sheet Pancakes you will preheat the 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 your favorite protein powder, if desired.

Pour batter onto a 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.

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. You can find it online HERE. Save 10% on your order with discount code: pounddropper
• 2 eggs
• 1 cup water
• 1 tsp vanilla
• 1 Tbsp zero point granulated sugar substitute – I use Lakanto Classic Monkfruit Sweetener
• 2 bananas, divided
• 120 or 28 grams sugar free chocolate chips -I like to use ChocZero milk chocolate chips or  Lily’s no sugar added chocolate chips

Directions:

1.  Preheat oven to 350 degrees.
2.  In a large mixing bowl, combine eggs, water, vanilla extract and sugar substitute. Blend together.
3. Mash one banana and combine it with egg mixture. 
4. Whisk in Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix and protein powder.
5. Pour batter onto a 12 x 17 baking sheet that has been sprayed with non stick cooking spray and spread to the edges.
6. Slice the other banana into small thin slices and spread slices over the top of pancake batter. Sprinkle chocolate chips over the top.
7.  Bake for 18-20 minutes, or until golden brown.
8.  Cut into 12 large squares and serve immediately.

Makes 12 servings

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. 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.