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Banana Pancakes made with Mini CHIPS AHOY! Cookies

Banana Pancakes made with Mini CHIPS AHOY! Cookies

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INGREDIENTS

9


  • Pancakes
  • 12-1/4 oz. all-purpose flour
  • 2-1/2 oz. granulated sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 19 oz. buttermilk
  • 4-3/4 oz. whole eggs
  • 2-1/4 oz. butter, melted
  • 6 oz. Mini CHIPS AHOY! Real Chocolate Chip Cookies, quartered, divided

  • Banana Topping
  • 1 tsp. butter
  • 4-1/2 bananas, quartered lengthwise, cut into 1/2-inch pieces

Nutrition per serving

  • Calories

    430

  • Total fat

    14 g

  • Saturated fat

    6 g

  • Trans fat

    0.5 g

  • Cholesterol

    75 mg

  • Sodium

    600 mg

  • Carbohydrate

    67 g

  • Dietary fiber

    3 g

  • Sugars

    26 g

  • Protein

    9 g

  • Vitamin A

    6 %DV

  • Vitamin C

    4 %DV

  • Calcium

    10 %DV

  • Iron

    15 %DV

DIRECTIONS

Pancakes: Sift dry ingredients into a large bowl. Make a well in the center. Blend buttermilk and eggs; pour all at once into dry ingredients. Mix slowly until almost completely moistened. Stir in butter just until combined. (Do not over mix.) Carefully fold in 3 oz. cookie pieces. Let batter stand 10 min.

Portion batter onto 375°F griddle using #16 scoop. Cook 2 to 3 min. or until bubbles cover surface; turn over. Cook an additional 30 seconds. Repeat with remaining batter.

Banana Topping: Melt butter in medium saucepan on medium heat. Add bananas; sauté 1 to 2 min. or until softened and warm.

Serve 2 pancakes topped with warm Banana Topping and remaining cookie pieces.