Banana Chocolate Chip Pancakes

1/2 cup Quick Oats
2 large egg whites (or 1/3 cup egg whites)
1/4 cup plain, nonfat greek yogurt
1/2 medium banana
3/4 tsp baking powder
30 grams semisweet chocolate chips
1/4 tsp almond extract
1/2 tsp cinnamon
3/4 tsp splenda/no calorie sweetener
1/4 cup Egg Beaters liquid egg substitute (or 1 whole fresh)

Blend all ingredients but the chocolate chips and egg whites; process until smooth (about 30 seconds). For extra fluffy pancakes, beat the egg whites until stiff and folding them into the blended mixture. Otherwise, add egg whites in blender.

Pour half of batter into heated skillet, and sprinkle with 1 tablespoon of the chocolate chips. This amount of batter typically allows for 3 small sized pancakes (medium if egg whites are beaten). Flip when the bottom of pancake is golden, and cook the other side.

Repeat with the other half of the remaining batter and remaining chocolate chips to make 3 more pancakes.


Serving Size: makes two servings of 3 pancakes each