Pancakes three ways

I developed these recipes over time, and I keep making them, because my kids keep eating them.

If you have sweet potato/squash in the fridge:

Mash 2 ripe bananas or 1 cooked sweet potatoes. Stir in 80g mostly blitzed oats/chia/flax. Add 1/4tsp kosher salt, 1/2tsp cinnamon. Whisk in 1 egg. (Nutritional bonus: blend the egg with 1/2 cup of spinach before adding.) Add 1tsp baking powder. Add 95g (whole wheat) flour. Add 4 spoons liquid (yogurt, sour cream, buttermilk, oat milk, etc.). Cook in salted butter. Add any berries you have on hand. (Yields about 20 small pancakes. Batter will keep in the fridge up to 5 days. Or, cook them all, freeze, then defrost as needed.)

If you have bananas + your pantry:

Mash two old bananas. Add 1/4c almond meal, 1/4c blitzed oats, 1/2c rolled oats, 1/2tsp baking powder, 2 eggs, splash of vanilla, 1/2tsp cinnamon, 1/4tsp kosher salt, and 2tbsp melted butter. Whisk together, fry in more butter. 

Sunday morning pancakes:

Mix 1 egg yolk with 1 mashed banana, 1/4 tsp baking powder, 45ml milk, a splash of vanilla, and 40g flour. In a separate bowl, beat the egg white with a pinch of salt until peaks form. Gently fold the batter into the egg white. Cook in salty butter; add blueberries if you like. (Recipe is easily doubled.)