Breakfast for Dinner: Pumpkin-Banana Pancake

Ingredients

1 medium banana, mashed
1/2 cup pumpkin puree
1 large egg
1 cup all purpose flour
1 cup almond milk
2 tbsp light brown sugar
2 tbsp canola oil
1 tbsp baking powder
1 tablespoon pumpkin spice mix
1/4 tsp kosher salt

Directions

In a small bowl mash a medium size banana.  Add pumpkin puree to the bowl.

Add the egg, oil, and spices, and stir to combine.

In a separate bowl, combine the flour, baking powder, and brown sugar. 

Whisk all of the ingredients together until the lumps are gone.

Begin adding flour to the batter in batches and whisk to thoroughly combine.

Begin slowly adding milk, and whisk the batter until becomes a thick batter. Some lumps from the banana are ok. 

Heat a pan and add butter to the pan.

Add two ladles of batter to the heated pan.

The edges browning is the clue. Normally we look for bubbling of the batter in the middle, but that doesn't apply to this batter for some reason.  See the change in the batter's edges? That's what we're looking for before flipping.

Ugly pancake flip! Let these cook for about 2-3 minutes.

Serve with maple syrup and butter or pancake syrup! :-)

Ugly Pancake #2

Ugly Pancake #3

Ugly Pancake #4

Sensational Sides: Sweet Potato Souffle

Ingredients

5 large sweet potatoes, scrubbed
6 bananas, unpeeled
1 (4.6-ounce) can evaporated milk
1/2 cup brown sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut

Directions

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.

Add 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.

Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste.

Beat the mixture vigorously with a wooden spoon until everything's well combined and the mixture is fluffy.

Pour the mixture into a casserole dish, and bake for 25 minutes.

In a small bowl, toss together the marshmallows, and coconut.

Remove the casserole dish from oven and top with the marshmallow-coconut mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes.

Remove the casserole from the oven and let cool for 5 minutes before serving.