Sheet pan recipes aren't just for dinners!
You can make this in a full sheet pan, see Notes section.
1 medium banana, sliced and cut into small pieces
1/2 c walnuts, chopped into small pieces
1/4 c. mini chocolate chips
1/3 c. dark brown sugar
1 large egg, beaten
1-1/4 c. low-fat buttermilk
½ t. vanilla extract
1-1/4 c. unbleached all-purpose white flour
1-1/2 t. baking powder
1-1/2 t. white sugar
1/2 t. baking soda
1 Tbls. unsalted butter, melted or avocado oil (see Note)
Syrup for serving (maple or Log Cabin syrup)
BANANA, WALNUT, CHOCOLATE CHIP SWIRL: In a medium bowl, add the diced banana, walnuts, mini chocolate chips, brown sugar and stir to combine. Set aside.
PANCAKE BATTER: In a medium bowl, whisk together the egg, buttermilk and vanilla extract.
In a large bowl, whisk together the flour, baking powder, white sugar and baking soda until combined.
Pour the buttermilk mixture into the flour mixture and stir together until just combined. do not overmix.
ASSEMBLE: Brush the bottom and sides of an 8-1/2 X 12-inch rimmed baking sheet with the melted butter or avocado oil.
Add the batter to the sheet and smooth into an even layer from edge to edge.
Spoon the banana mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter.
Bake at 425 degrees until golden brown and the top springs back when touched, 15 to 18 minutes.
Remove the pancake from the oven. Slice and serve with the syrup.
Serves 6