Banana Pancakes

Admittedly, the chips are the best part but really yummy & I consider it healthy- there is fruit in them after all!


Banana Chip Pancakes
Ingredients
2 cups Heart Healthy Bisquick
1 egg
1 cup skim milk
1 cup mashed ripe bananas
3/4 cup swirled milk chocolate and peanut butter chips
Maple syrup and additional swirled milk chocolate and peanut butter chips, optional


Directions
Place biscuit mix in a large bowl. Combine the egg, milk and bananas; stir into biscuit mix just until moistened. Stir in chips.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and additional chips if desired.
Yield: 12 pancakes.
Leftover pancakes may be frozen by using paper towels or parchment paper between pancakes, store in Ziploc freezer bag and reheat in the toaster for a quick week-day breakfast.
NI (pancakes only): 174 cals, 6 g fat, 15 mg chol, 213 mg sodium, 25 g carbs, 1 g fiber, 3 g protein