Banana Chocolate Chip Sheet Pan Protein Pancakes

Ingredients:

Pancakes-

• 1 cup mashed banana (~2 1/2 medium bananas)
• 3 Tbsp Graza “Sizzle” Olive Oil
• 3 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 1 1/4 cup coconut milk
• 1/3 cup coconut yogurt
• 3/4 cups + 2 tbsp gluten free all-purpose flour
• 4 scoops OWYN Smooth Vanilla Protein Powder
• 2 tbsp arrowroot starch
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• Dairy free chocolate chips, for topping (or other topping of choice)

Drizzle Maple Syrup-

• 3/4 cup maple syrup
• 2 Tbsp Graza “Drizzle” Olive Oil

Instructions:

1. Preheat oven to 425F. Grease and line a 9x13” baking pan with parchment paper; set aside.

2. In a medium bowl, whisk together the gluten free flour, vanilla protein powder, arrowroot starch, baking powder, baking soda, cinnamon, and salt. Set aside.

3. In a large bowl, add the mashed bananas, “sizzle” olive oil, maple syrup, apple cider vinegar, coconut milk, and yogurt. Whisk until well combined.

4. Add in the dry ingredients and whisk until the batter is just combined, being careful not to over mix. It’s okay if it is lumpy!

5. Pour the batter into the prepared pan, and spread to ensure it is even.

6. Sprinkle dairy free chocolate chips, or other topping of choice, all over the surface of the batter.

7. Bake at 425F for 12-15 minutes, or until puffy and lightly golden, and a toothpick inserted into the middle comes out clean.

8. While baking, make the drizzle maple syrup by mixing the maple syrup and “drizzle” olive oil together in a small bowl.

9. Slice and serve warm with the drizzle maple syrup.

10. Enjoy!