Time 33m Yield 8 Number Of Ingredients 13 Steps:
Fill a pot with water and bring to a rolling boil. Stir in sweet potato and return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain. Mash sweet potato in a small bowl with a fork. Mix 1 cup mashed sweet potato, eggs, milk, oat flour, protein powder, flax seeds, pumpkin pie spice, and baking powder together in a bowl. Stir in banana, almonds, pecans, and walnuts until batter is combined. Melt coconut oil in a skillet over medium heat. Pour enough batter into the skillet to create a 4- to 6-inch pancake. Cook, flipping once, until golden brown, 3 to 5 minutes per side.
Time 25m Number Of Ingredients 5 Steps:
Mix all ingredients in a medium mixing bowl until well mixed with no large clumps. The consistency should be perfect for pancakes, but if it seems too thick for you, add a couple tablespoons of water or almond milk. Heat a large skillet (or griddle) over low-medium heat. Wait about 2 minutes for the pan to heat up and then coat with non-stick cooking spray. Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. I cook my pancakes two at a time since I don’t have a griddle. Let the pancakes cook for approximately 3-4 minutes. Flip when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for golden brown color. Repeat until your batter is gone, spraying the pan between each set of pancakes. Top with warm nut butter and maple syrup. Store in a sealed container in the fridge for up to 4 days.
Time 1h25m Yield 10 to 12 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don’t turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Time 1h50m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish. Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth. Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl. Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly. Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Time 40m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine all ingredients until smooth. Transfer to a 1-qt. baking dish coated with cooking spray. , Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Time 40m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Well grease 2 dozen muffin tins. In a medium bowl, combine flour,sugar,baking powder,allspice,salt. In a large bowl, combine potatoes,melted butter bananas,eggs and milk, blend well. Add to flour mixture and stir,add pecans and stir just till blended. Fill cups 2/3 full. Bake 400 for 20 minutes.
