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Banana Pancakes made with Mini CHIPS AHOY! Cookies

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Ingredients

9

  • Pancakes

  • 12¼ oz. all-purpose flour
  • 2½ oz. granulated sugar
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 19 oz. buttermilk
  • 4¾ oz. whole eggs
  • 2¼ oz. butter, melted
  • 6 oz. Mini CHIPS AHOY! Real Chocolate Chip Cookies, quartered, divided

  • Banana Topping

  • 1 tsp. butter
  • 4½ bananas, quartered lengthwise, cut into 1/2-inch pieces
NUTRITION FACTS

Nutrition per serving

Calories430 Total fat14 gSaturated fat6 gTrans fat0.5 gCholesterol75 mgSodium600 mgCarbohydrate67 gDietary fiber3 gProtein9 gVitamin A6 %DVVitamin C4 %DVCalcium10 %DVIron15 %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.

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