5 Ingredient Sweet Potato Banana Pancakes Food

5-INGREDIENT SWEET POTATO BANANA PANCAKES

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.

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

SWEET POTATO BANANA PANCAKES

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.

LOUISIANA SWEET POTATO PANCAKES

Steps:

• Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
• Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.