Chocolate Banana Superfood Pancakes (GF)

Is there anything better than a nice stack of pancakes to start the morning off? Yes, actually there is - chocolate banana superfood pancakes because we all know that there is no better way to start the day than with some chocolate (especially when it involves bananas and peanut butter).

Let me tell you guys a little about Ka'Chava. They make a whole body meal powder that is packed with 70 superfoods and nutrients. It's also vegan, gluten free, dairy free, soy free, and I could really go on and on. You should really go check out their website to learn all about this delicious powder that's perfect in smoothies, waffles, and in this case pancakes. You can also use the code allroadshealthy10 for a $10 store credit while you're there!

So back to the recipe. Chocolate is great, but superfood packed pancakes? That's an entire other level. Plus they're just plain delicious. Top them with caramelized bananas and PB like I did or whatever you're craving. There's really no bad way to eat a stack!

Here's What You'll Need:

-1 cup quinoa flour
-1 tsp baking powder
-1 scoop chocolate Ka'Chava 
-1 egg
-1/2 cup water
-1/4 cup unsweetened almond milk
-1/2 banana

Serves 2-4 (makes about 12 small pancakes)


1) In a large bowl, mix together the dry ingredients (flour, baking powder, Ka'Chava powder).
2) In a smaller bowl, mash the banana, and mix it with the egg.
3) Add the egg and banana mixture to the dry ingredients along with the water and almond milk. Mix until smooth.
4) Heat a pan over medium high heat. Coat with cooking oil of choice (coconut oil or ghee is recommended).
5) Ladle out 3 small circular pancakes into the pan. Cook for about 3 minutes (give or take) per side until the edges turn a lighter color and form small bubble like other pancakes. 
6) Flip the pancakes and cook for an additional 3 or so minutes. Continue until all of the batter is used.
7) Serve the pancakes, and top them with your favorite topping. 
8) Enjoy!

These babies are good on their own, but toppings are never a bad idea! Let me know what toppings you used on yours and what you think in the comments below! 

Gluten Free Coconut Pancakes

So I've been on a coconut kick lately. I was fortunate enough to win a giveaway that landed me some shredded coconut from Woodstock Foods. Plus, I've discovered probably one of the more amazing nut butter developments, coconut nut butter. Holy yum! I will be doing some reviews on a couple very soon, but I'll give you a preview, they are AMAZING!

So I figured why not combine all of this coconut yumminess into pancake form? I also make my pancakes with coconut flour, so this is perfect. And I must say, they're pretty darn good.

Here's What You'll Need:

-2 eggs
-2 egg whites
-1 cup of unsweetened coconut milk
-1 tsp vanilla extract
-1 tsp honey
-1 tbsp Manna Organics cashew coconut butter
-1 tbsp Woodstock Foods shredded coconut
-1/2 cup coconut flour
-1 tsp baking soda
-Pinch of sea salt
-Coconut butter for cooking


1) Whip up the egg and egg whites together in a bowl for a minute or two.
2) Add in the remaining ingredients (minus the coconut butter to cook) and stir until mostly smooth.
3) Heat up the coconut oil in a pan over medium high heat.
4) Add your pancakes to the pan (about 3-4 inches in diameter) and cook  until they begin to bubble on the top (about 2-3 minutes).
5) Flip the pancakes and cook for an additional 2-3 minutes.
6) Remove the pancakes from the heat, serve, and top with your favorite toppings (i.e. more coconut nut butter).

If you don't have coconut nut butter, you can switch it out for some additional honey or other sweetener in the recipe. Enjoy, and let me know what you think in the comments below!

Pumpkin Greek Yogurt Pancakes

It's officially pumpkin season, and I couldn't be happier. Pumpkin is without a doubt one of my favorite flavors. It gets you in the mood for fall and Halloween, and it almost feels like it warms you up on those cool autumn mornings and nights.

I generally associate pumpkin with pie and coffee, but why not incorporate it into one of my favorite breakfasts, Greek yogurt pancakes. It's simple to make, and you will not be disappointed!

Here's what you'll need:

-5.3 oz of nonfat plain Greek yogurt (I use Wallaby Organic)
-1/4 cup of coconut flour
-1/4 cup of pumpkin
-1 egg
-1/2 tsp baking powder
-1/2 tsp vanilla
-1/2 tsp cinnamon
-1/4 tsp ginger
-1/8 tsp nutmeg
-a pinch of allspice


1) In a bowl, mix together all of the ingredients until smooth. Yes, it's really that simple.
2) Heat a large pan over medium high heat. Using a 1/4 cup measuring cup, scoop out your pancake mix onto the pan, and arrange and smooth  the batter into pancakes using a spoon. 
3) Cover the pan, and let the batter cook for about 2-3 minutes (may vary by stove). You will know that it's ready to flip because you'll be able to flip it. If the batter on the side of the pancake sticks to your spatula, give it some more time before flipping.
4) Flip each pancake, and cook the other side for about 2-3 minutes. 
5) Remove from heat, put your pancakes on a plate, and add any additional toppings as desired.

I added pumpkin seeds and maple syrup to mine, and I'd highly recommend the combination! I hope you enjoy this taste of autumn. Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!

Cinnamon Apple Greek Yogurt Pancakes

I told you I was on a fall/apple kick, so here we are with another apple recipe. I find that I'm really craving cinnamon apples now when I get up in the morning, and there's a little chill in the air. Nothing seems more comforting then spiced apple pancakes. They'll warm you from the inside out.

Here's what you'll need:

-1 apple, chopped
-1 1/2 tsp cinnamon, split 1 tsp and 1/2 tsp
-1 tsp brown sugar
-1/4 tsp nutmeg
-1 tsp sunflower seeds
-5.3 oz of plain nonfat Greek yogurt
-1 egg
-1/2 tsp vanilla extract
-1/4 cup coconut flour
-1/2 tsp baking soda
-Cooking spray (Coconut oil)
-2 tbsp of maple syrup (or honey)
-pinch of sea salt


1) Mix the chopped apple with 1 tsp cinnamon and 1 tsp brown sugar.
2) In a bowl, mix together the egg and Greek yogurt.
3) Add in the coconut flour, baking soda, 1/2 of the apple mixture, the nutmeg, the remaining cinnamon (1/2 tsp), and sea salt.
4) Heat up a large pan and coat with cooking spray.
5) Scoop out 1/4 cup of pancake mix and form into pancakes in the pan. Heat for about 3-4 mins/per side, covering the pan with a lid while cooking.
6) In a separate pan, heat up the remaining apple tossed in cinnamon sugar for a few minutes until the apple softens.
7) Serve the pancakes, top with the cooked cinnamon sugar apple and sunflower seeds, and drizzle on maple syrup.
7) Enjoy!

I hope these pancakes give you the taste of fall you're looking for! Let me know what you think in the comments below, and feel free to sign up for e-mail updates!

Blueberry Greek Yogurt Pancakes

I grew up eating pancakes for breakfast occasionally, but as I've gotten older, I've kind of steered away from them. I love the way they taste, but we grew up using pancake mix. Grabbing that bag of pancake mix and reading the ingredients on the back can be a scary thing, mostly because I couldn't tell you half of the ingredients in there. 

I decided it was time to stop shunning pancakes. I don't need to avoid them, I can just make my own and know exactly what goes into them. I also decided to give them more of a protein base instead of just straight up carbs by making Greek yogurt one of the major ingredients. 

And of course I added in some blueberries because I love squeezing in color and fruit or veggies where I can. Plus who doesn't love blueberry pancakes?

This recipe yields 4 pancakes and servings (2 pancakes per serving).

Here's what you'll need:

-One 5.3 oz container of plain nonfat Greek yogurt (I used Wallaby organic Greek yogurt and measured it out on a scale instead of buying a smaller container)
-1 egg
-1/2 tsp pure vanilla flavor/extract
-1/4 cup coconut flour
-1/2 tsp baking soda
-1/4 cup fresh blueberries
-Cooking spray (I used coconut oil spray)


1) In a bowl, mix together the Greek yogurt, egg, and vanilla extract until smooth. 
2) Add in the coconut flour and baking soda and mix together. The mixture will become thick.
3) Add in the blueberries and mix until evenly distributed.
4) Heat up a large pan over medium high heat and coat with cooking spray.
5) Add 1/4 cup of mixture per pancake and spread to make circular pancakes in the pan. I used the same 1/4 cup measuring cup that I used previously and a spoon to arrange the mixture. 
6) Cover the pan and let the pancakes cook for about 3-4 minutes. Trust me you want to cover the pan, it will be a mess and half to flip them over if you do not. It helps them to cook just a bit throughout so that the batter will not stick to a spatula when flipping.
7) Flip the pancakes and cook on the other side for about 3-4 minutes.
8) Remove the pancakes from heat, serve on a plate, and top with additional blueberries, syrup, or honey as desired. 
9) Enjoy!

I topped my pancakes with extra blueberries and 1 tbsp of organic maple syrup. I also added some steamed asparagus and turkey bacon on the side. These are probably my favorite pancakes I've had to date, so I hope you enjoy!

Let me know what you think in the comments below, and feel free to subscribe!