Instructions

• Ensure the 3 large eggs are at room temperature and separate them: place the yolks in a large bowl and the whites in a clean bowl.
• 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 with the yolks until smooth.
• In a separate large bowl combine 1 cup all-purpose flour and 1/3 cup malted milk powder. Add 1 cup sliced bananas and 1 cup semi-sweet chocolate chips and toss to coat the banana slices evenly with the dry mixture.
• Add the flour/banana/chocolate mixture to the yogurt mixture and stir just until combined. Do not overmix; the batter will be thick and may still have some lumps.
• Using a handheld mixer or the whisk attachment of a stand mixer, beat the reserved egg whites until they hold soft peaks.
• Gently fold the beaten egg whites into the batter with a rubber spatula, in two additions if desired, folding just until no large streaks of white remain.
• Heat a large skillet over medium heat. Melt some of the 4 tablespoons of butter in the skillet to coat the surface; add additional butter from the 4 tablespoons as needed between batches to prevent sticking.
• Spoon or ladle about 1/3-cup portions of batter into the skillet, leaving space between pancakes so they don’t run together. Cook until the edges begin to brown and the tops form bubbles.
• Flip the pancakes and cook the second side for 1–2 minutes, until golden and cooked through. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more butter as needed.
• Serve the pancakes immediately with your preferred toppings.