• Prepare pancake mix as instructed to create a nice batter.
• Set the stove to a medium heat setting and melt butter onto a skillet to prevent the pancakes from sticking to the pan.
• Add pumpkin puree, Jahmu, sliced banana, and chocolate chips to the pancake batter and mix well.
• Add small scoops of batter to the heated skillet. The pancakes are ready to flip when they start to bubble on the sides.
• Serve with whipped cream and an extra sprinkle of Jahmu!

• Whisk together eggs, half & half, vanilla, Jahmu, and salt.
• Dip slices of bread into the egg mixture and saute on a hot buttered pan until the bread is lightly browned on both sides.
• Serve with maple syrup, powdered sugar, Jahmu, yogurt, or whipped cream and fruit!

• Preheat the oven to 350°F and grease a muffin tin or fill it with liners.
• In a medium bowl, mix together the cream cheese frosting ingredients (cream cheese, powdered sugar, Jahmu, vanilla, and lime zest). When the ingredients are well mixed, set aside in the refrigerator to cool.
• To make the muffins, sift together flour, baking soda, salt, and Jahmu in a medium bowl.
• In a large bowl, mix together the eggs, coconut oil, sugar, and vanilla.
• Slowly add the dry ingredients into the wet ingredients. Fold in grated carrots and raisins.
• Pour the muffin batter into the muffin tin and bake for approximately 18 minutes or until the center of the muffin is cooked through.
• Cool the muffins completely before adding the cream cheese frosting.

• Bring water and salt to a boil. Gradually add in oats and Jahmu.
• Boil gently while stirring occasionally until water has been absorbed, approximately 3-5 minutes.
• Drizzle with maple syrup and a sprinkle of Jahmu. Add fruit, nuts, or whipped cream!

• Preheat oven to 350°F. Prepare a muffin tin with nonstick spray or paper liners and set aside.

Cream Cheese Filling

• In a medium bowl, mix together the cream cheese, powdered sugar, vanilla, and Jahmu until smooth. Place in the refrigerator to chill while preparing the muffins.

Pumpkin Muffins

• In a large mixing bowl, combine flour, Jahmu, baking powder, salt, and sugar.
• In a separate bowl, mix together pumpkin puree, coconut oil, eggs, milk, and vanilla extract until well-combined.
• Add the wet ingredients to the dry ingredients and mix until fully combined.

Prepare to Bake!

• Fill the muffin tins with the pumpkin mixture so they are ⅓ full.
• Add a spoonful of the cream cheese filling to the middle of each muffin.
• Use the remaining muffin mix to fill the muffin tins to the top.
• Bake for 15-20 minutes until lightly browned.
• Place the muffin tins on a cooling rack and allow the muffins to cool before serving.

• Preheat oven to 350°F and grease a 9"x5" pan.
• In a large bowl, cream together butter and sugar. Add eggs, bananas, and vanilla extract and mix until well-combined.
• In a separate bowl, whisk together flour, Jahmu, baking soda, and salt.
• Slowly add the dry ingredients to the wet ingredients and mix until combined.
• Stir in chocolate chips and walnuts.
• Add the mixture to the loaf pan and bake for approximately 55 minutes.
• Allow the bread to cool and serve with whipped cream, peanut butter, or a cup of golden milk!