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Rise and shine! These 15 minute pancakes will start your day right. Made with whole grain flour and other simple ingredients, these pancakes are wholesome, delicious, filling and satisfying. These fluffy banana pancakes are perfect for those who need a quick, delicious and filling breakfast.

Servings: 3-4 medium pancakes


- 1 ripe banana (mashed)

- 1 cup of unsweetened plant milk

- 1 tablespoon of extra virgin coconut oil + 1 teaspoon for cooking (can also use olive oil)

- 1 tablespoon of agave syrup

- 1 cup of whole grain flour

- 1/2 teaspoon of baking soda

- 1 tsp of cinnamon

- 1 banana (optional topping)

- 1 mandarin (optional topping)

- Vegan butter and syrup to taste



Begin by mashing a very ripe banana with the back of a fork in a large mixing bowl. Mash until clumps are small and soft. Add the plant milk, coconut oil and agave to the bowl. Whisk until well combined. Add the flour, baking soda and cinnamon. Whisk until the batter is thick but still pourable. If you want more pancakes or a thinner batter, add small amounts of plant milk or water until desired consistency is achieved. 

Heat a skilled over medium heat with a teaspoon of coconut or olive oil. Put one or two drops of the batter into the pre-heated skillet. Once the drops start sizzling, the skillet is at the right temperature. 

Spoon small to medium size  batter amounts into the skillet. Check the bottom of the pancake to see how it is browning. Once the pancake is light brown (as shown in the photo above), flip. Cook for 1-2 minutes on each side. Serve warm with sliced bananas and mandarin oranges with cinnamon sprinkled on top (optional). Vegan yogurt with granola on top is pictured with the pancakes.


Go green and get your day started the right way. Try this nutrient rich spirulina and matcha smoothie with a super green avocado toast.


- 1 slice of whole grain toast

- 1 pinch of paprika

1 pinch of salt and pepper

1 tbsp of olive oil

- 2 bananas

- 1 tsp of matcha green tea powder

- 1 handful of spinach

- 1 ripe avocado

- 1 tsp of sprulina

- 1 apple


To begin, heart the bread in a toaster or toaster over set to 350 degrees. Toast bread to your desire.

Take half of the avocado, remove the pit and slice it length wise in 5 or 6 even slices. Using a spoon, trace the inside of the avocado and gently fan the avocado on top of the toast. Drizzle with olive oil, and sprinkle with paprika, salt, and pepper.

Take all other ingredients and put into a blender. Blend until smooth, green and thick. Pour into a jar or glass.

Serve immediately.


Start your morning with this sweet and delicious chia seed pudding. This pudding always gives me boost in the morning with its lean protein soaked in almond milk and topped with all of my favorite toppings.


- 1 cup of chia seeds

- 3 cups of plant milk (I like using almond milk)

- 3 tbsp of agave

- 1 banana 

- 1/4 cup of pumpkin seeds

- 1/4 cup of cashews or other nut

- Other toppings of your choice



Begin by placing the almond milk in a large bowl. With a whisk, slowly pour chia seeds into milk and whisk rapidly. Once all of the chia is in the bowl, put in the agave. Keep whisking until all of the chia seeds are saturated in the milk. Place in the fridge for at least 30 minutes. If after 30 minutes, the pudding looks watery, add more chia. If the pudding looks thick, it's ready to serve. 

Cut up the banana, cashews, pumpkin seeds and other toppings. 

Serve immediately. 

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