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Easy Banana Oatmeal Chocolate Chip Sheet Pancakes
A naturally-sweetened whole-grain (or gluten-free) recipe for Banana Oatmeal Chocolate Chip Pancakes. Easily made in the oven in one fell swoop!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course:
Breakfast, Dessert, Snack
Servings:
8
pancakes
Calories:
119
kcal
Equipment
sheet pan
Ingredients
1
egg
1
ripe banana
(about 120 g)
1/2
cup
any milk (we use unsweetened almond milk)
(120 g)
1
tbsp
any oil (we use avocado oil)
(15 g)
1/2
cup
white whole wheat, all purpose or gf all purpose flour
(60 g)
1/2
cup
quick oats
(40 g)
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
ground cinnamon
1/4
tsp
salt
1/4
cup
mini semisweet chocolate chips
(60 g)
Instructions
Preheat oven to 350F and thorougly grease a 10x15 sheet pan (jelly roll pan). I use spray oil.
Thoroughly mash your banana and beat in egg. Whisk in milk, oil.
Blend in flour, oats, baking powder, baking soda, cinnamon, salt. Fold in half the chocolate chips.
Transfer mixture to prepared pan, making sure it reaches all sides.
Sprinkle the rest of the chocolate.
Bake for 10 minutes until the center is set and edges have lightly browned.
Cool for a few minutes, slice and lift with a spatula.
Notes
Some subs that might work but I haven't tried are: Flax egg for the egg, regular rolled oats for the quick oats and oat flour for flour.
Nutrition
Calories:
119
kcal