These are great. I made them in my donut pan and had a little batter left over once filling up the 12 holes. I'm not crazy about a strong pumpkin taste so I used half a cup of pumpkin and half a cup of applesauce. These are great for breakfast with a coffee or as an afternoon snack for the kids. Even my husband approved!! They are more muffin then donut but I am still a fan :)
I made a few changes based on reviews of it being a little bland. I used milk instead of water and added a tablespoon of sugar (used coconut sugar but any kind would work) and a teaspoon of vanilla extract. To help with the texture I ran the oats through my food processor (you could probably use oat flour too). They were good for gluten-free but if you don't have a wheat allergy I wouldn't bother. You are also getting extra protein and fiber with these so they are more nutritious than your average pancake.
This is delicious as written. For the reviewer who suggested ricotta instead of sour cream ... did you try the sour cream version first??? It's amazing. I did however mix some of the sauce with the pasta before layering. This is now a family favorite!
These are great. Super moist and really healthy. I've made them with bread flour as indicated or all with regular flour and it really makes no difference. I replace half the butter with extra apple sauce and half with extra coconut oil to make them even healthier. I like to use coconut sugar since it has a lower glycemic index and I tend to decrease the amount to 1/3 of a cup - they are still plenty sweet because of the bananas and apple sauce. Both my husband and 2 year old love them.
This was good but needs a few adjustments. First off the sauce is way too thin. I only used 3 and a half cups of chicken stock and next time will use even less. I also used a bit less PB since I was using less stock (about 2/3 cup). I used 2 lbs of chicken thighs and a can of garbanzo beans. The sweet potatoes got too mushy so next time I will add them with only 20 minutes left. I didn't have collard greens so I used spinach which worked out great. With these changes I will certainly make again.
I really enjoyed this. I did use chicken thighs and cut the ginger up smaller than the recommended "matchsticks" so as to not bite down on big pieces. I didn't bother draining the chicken after the initial cooking as there was not much water left. Instead I just added a bit more cornstarch (about 2tsp mixed with 2tsp water) to thicken it up. The sauce was excellent and the dish was a winner in our house.
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