Sheet-Pan Chocolate Chip Pancake Sticks
1/10th of recipe (4 sticks): 212 calories, 4g total fat (1.5g sat. fat), 309mg sodium, 34.5g carbs, 5.5g fiber, 5g sugars, 10g protein
Cook: 10 minutes
3 cups whole-wheat flour
5 packets no-calorie sweetener (like Truvia)
1 1/2 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. light whipped butter or light buttery spread
2 1/2 cups unsweetened vanilla almond milk
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
1 tbsp. maple extract
1/3 cup semi-sweet mini chocolate chips
Preheat oven to 425 degrees. Spray an 11” x 17” baking sheet with nonstick spray.
In a large bowl, mix flour, protein powder, sweetener, cinnamon, baking powder, and salt.
In a large microwave-safe bowl, microwave butter for 10 seconds, or until melted. Add almond milk, egg whites/substitute, and maple extract. Mix until uniform.
Add milk mixture to the flour mixture, and mix until uniform.
Fold in half of the chocolate chips. Transfer batter to the baking sheet, and smooth out the surface.
Top with remaining chocolate chips, and lightly press to adhere.
Bake until light golden brown and cooked through, 8 - 10 minutes.
Evenly cut into 10 pieces. Cut each piece into 4 sticks.
MAKES 10 SERVINGS
HG Storage Tips: These will stay fresh in the fridge for about a week. To freeze, tightly wrap each fully cooled serving in foil or plastic wrap. Then place in a sealable container or bag, seal, and freeze. To thaw, unwrap a serving and place on a microwave-safe plate. Cover with a paper towel, and microwave for 1 1/2 minutes, or until your desired temperature is reached.
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