Cinnamon Banana Pancakes and Seasoned Breakfast Potatoes

For the Cinnamon Banana Pancakes:

1. Mix together mashed bananas, whole egg, 1/4 cup avocado oil, milk, and vanilla until blended well.
2. In another bowl, combine flour, baking powder, 1/4 tsp salt, cinnamon, and coconut sugar. Whisk to combine.
3. Fold the wet ingredients into the dry ingredients.
4. Whisk the egg white until frothy and then gently fold it into the pancake batter.
5. Heat a griddle over medium heat and add 1 tablespoon of butter at a time, let it melt, and spread over the griddle. Add 1/4 cup of pancake batter for each pancake and cook until bubbles form on one side (about 3-4 minutes). Flip to cook on the other side for another minute. Repeat with remaining batter.

For the Seasoned Breakfast Potatoes:

1. Cut potatoes into bite-size pieces.
2. Toss the potato pieces with 2 tablespoons of avocado oil and 1 tablespoon of seasoned salt to coat evenly.
3. Roast at 425°F (220°C) in the oven for 35-40 minutes until golden brown.