Chocolate Banana Sheet Pan Pancakes
Preheat oven to 375 degrees and line a quarter sheet pan (9x13) or a 9x13 baking dish with cooking spray and then a sheet of parchment paper.
Combine Krusteaz Buttermilk Pancake Mix, milk, eggs, and vanilla in a large bowl. Whisk until combined. *Do not over mix.
Fold in mashed banana and 1/4 cup of chocolate chips. Let batter stand for 2 minutes.
Pour batter into prepared sheet pan or baking dish.
Top with sliced banana and remaining 1/4 cup of chocolate chips.
Bake 25-30 minutes until golden brown and crispy on top.
*Optional* Using a pastry brush, brush a small amount of maple syrup on the top of the warm pancake after removing from the oven.
Allow to cool for 5 minutes, then slice into squares. Serve as is or with additional maple syrup.
Store leftovers in a sealed container in the refrigerator for 4-5 days.