Instructions

• Separate the 3 large eggs: place the yolks in a large bowl and the whites in a clean medium bowl. (Eggs should be at room temperature.)
• Whisk together the egg yolks, 1 cup Greek yogurt, 4 tablespoons whole milk, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 2 teaspoons baking powder in the large bowl until smooth.
• In a second large bowl combine 1 cup all-purpose flour and 1/3 cup malted milk powder. Add the 1 cup sliced bananas and 1 cup semi-sweet chocolate chips; toss gently so the bananas and chips are coated in the dry mixture.
• Add the dry banana/chocolate mixture to the yogurt mixture and stir just until combined. The batter will be thick and may have lumps — do not overmix.
• Using a handheld mixer or stand mixer, beat the reserved egg whites until they form soft peaks.
• Gently fold the beaten egg whites into the batter in two or three additions, folding until no large streaks of white remain but the batter still looks airy. Do not overmix.
• Heat a large skillet or griddle over medium heat. Melt about 1 tablespoon of the 4 tablespoons butter in the pan and spread it to coat the surface.
• Scoop batter using a 1/3-cup measure and pour onto the hot skillet, leaving space between pancakes. Cook only a few at a time so they do not run together.
• Cook until the pancake edges begin to brown and the tops form bubbles, then flip each pancake and cook an additional 1–2 minutes, until golden and cooked through.
• Transfer cooked pancakes to a plate and keep warm. Add more of the remaining butter to the skillet as needed between batches and continue cooking until all batter is used.
• Serve immediately. Top with additional sliced bananas and/or extra chocolate chips from the ingredient list if desired.