Banana Chocolate Chip Pancake Cake

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Banana Chocolate Chip Pancake Cake

Banana Chocolate Chip Pancake Cake - bake your pancakes in a cake pan so you don't have to flip them! These banana pancakes are a family favorite.

5 from 1 vote

Total Time 30 minutes

Yield 9 -12 servings

Serving Size

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Ingredients

• 
  1 1/2 cups white whole wheat flour may substitute all-purpose
  


• 
  2 tablespoons brown sugar packed
  


• 
  1 tablespoon baking powder
  


• 
  1 teaspoon salt
  


• 
  1/2 teaspoon cinnamon
  


• 
  2 medium overripe bananas
  


• 
  1 cup Almond Breeze Unsweetened Almondmilk original or vanilla
  


• 
  1 large egg
  


• 
  2 tablespoons vegetable oil
  


• 
  1 teaspoon vanilla extract
  


• 
  1/2 cup mini chocolate chips
  


•  

Instructions

• Preheat oven to 350°F. Line a 9x9” pan with foil and spray with nonstick cooking spray.


• Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.


• Mash the bananas with a fork. Add mashed banana to almond milk, egg, oil, and vanilla extract in a large measuring cup or small bowl. Whisk to combine, then whisk the wet ingredients into the dry ingredients, stirring just until moistened. Stir in chocolate chips.


• Pour pancake batter into prepared pan. Bake for 18-22 minutes or until a toothpick comes out of the center with just a few crumbs stuck to it and the edges are golden brown.


• Serve warm with syrup or pack squares in lunch boxes for an easy breakfast or snack.

Nutritional information not guaranteed to be accurate

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