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Coconut + Matcha Protein Pancakes


Lets address the elephant in the room right off the bat - Yes. This is a "healthy" pancake recipe.

Yes, this recipe includes spinach, matcha powder and apple cider vinegar. 

Yes, I said spinach and NO you can't taste it. I promise.


So if you are looking for a healthy, high powered meal to start your day or fill you up post workout, then you have found your new, very green, best friend.


It is no coincidence that I am posting this so close to St. Pattys day. I've had pancakes on the brain lately (can you tell I miss my job making breakfast for guests every morning). I was thinking about different combinations of flavors, different textures, different colors and that's when it hit me - last year I made an incredibly healthy and nearly spot-on version of a 'Shamrock Shake' and this year (check that out, btw) so this year I wanted to bring a little health to another tasty treat. Not that green pancakes are a St. Pattys day thing but hey - you only live once and if you want to start this often indulgent holiday off right, this is your recipe!


Don't let the look of these guys scare you, the whole process is honestly SO EASY and in terms of equipment all you need is a blender and a skillet. It's basically a riff on my old standby gluten-free 'blender' pancakes but with a few modifications to make it more fun, festive, high-powered and I start by adding matcha powder and spinach to create the green color and to give you an extra boost (matcha is green tea powder loaded with clean caffeine) and some extra minerals (spinach has them all). And again, I promise you CANNOT taste the spinach - the earthy matcha, vanilla protein powder and sweet coconut completely mask it's flavor. These are really good, pure and simple.

Give this recipe a try and let me know how you like it!

Makes: 6 pancakes (serves 1-2) • Prep Time: 5 minutes • Cook Time: 15 minutes


  • 1 ripe banana
  • 1 cup GF rolled oats
  • 1 cup lightly packed baby spinach
  • 2 tbsp. vanilla protein powder (I used Vega Vanilla Protein + Greens Powder)
  • 1 tbsp. coconut oil *optional
  • 2 tbsp. coconut flakes *optional
  • 1 tsp. chia seeds *optional
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


  • 1 cup coconut milk (I used the Califa farms brand, but any plant milk will do)
  • 1/2 tsp. apple cider vinegar


Coconut flakes, pumpkin seeds, Lavva Plant Based Yogurt (plain), Maple Syrup


Combine all wet and dry ingredients in a high speed blender and process on high til the batter is totally smooth.

Allow the batter to sit and thicken for 1-2 minutes as you heat a non-stick skillet on medium heat.

Pour apx. 1/3 cup of the batter into the skillet and use the back of a spoon to help spread the batter into a circular shape (it will be a little thick so the spoon does help).

Cook on the first side on medium heat for apx. 1.5 minutes or until you see a few bubbles and the edges look done. Spray a spatula with a light coating of coconut oil spray and flip the pancake - cook on the other side for apx. 45 seconds to one minute until the pancake puffs up slightly and is golden brown on both sides. 

NOTE: With this recipe, I cook one or two pancakes at a time. If your skillet is huge and you have good control of your stoves heat, by all means make more but I find that slow and steady wins the race with these bad boys - you can always keep your oven warm and stick them in there on a sheet tray so they don't get cold.




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Chocolate Protein Quinoa Waffles

QUE ALL THE BREAKFAST FEELS. I am so excited about this recipe, you guys...I barely have words. It is by far the best waffle batter I have ever made from a taste and texture standpoint and that is saying something because I am basically a Lesley Knope when it comes to waffles. I think the proportions of ingredients are just spot on and I can't wait to experiment with it more so I can offer more pancake/waffle variations. I love how simple they are to make - its as easy as throwing ingredients you probably already have on hand into your blender and turning the waffle iron on!

The hero of these waffles is most certainly the quinioa 'flour' as it aids in getting the exterior of the waffle super crisp and almost nutty in flavor while the inside stays soft and fluffy. Banana adds a subtle sweetness and moistens the batter while the chia acts as a binder (the chia seeds are blended into the batter here so you don't have to worry about getting little black seeds stuck in your teeth). Chocolate protein powder rounds out the macronutrient profile of this recipe making them as healthy as they are delicious. 

These are the perfect Sunday morning breakfast. Try them out and let me know what you think! 


Serves: 3 large waffles (depends on your waffle iron) • Prep Time: 5 min • Cook Time: 3-5 min each waffle so all-in breakfast is ready in around 20 minutes time

  • 2/3 cup oats, blended into flour
  • 2/3 cup (uncooked) qunioa, blended into flour
  • 2 ripe bananas
  • 1.5 cups almond milk
  • 1 tsp. baking soda
  • 1 tbsp. chia seeds
  • 2 tbsp. cocoa/cacao powder
  • 2 tbsp. vegan chocolate  protein powder* 


Protein powder is optional here, to omit just be sure to compensate with more cocoa powder or else your batter will be a little too wet, making the end result kind of...damp (aka not cute).

If you aren't a chocolate lover (yes, I know you people exist) and wanted to make these sans chocolate flavor, omit the cocoa and chocolate protein and replace with a vanilla (or plain) protein powder. 

If you wanted to use this recipe for pancakes, I would recommend experimenting with the amount of milk. Waffle batters are traditionally a little less thick than American pancake batter so I might try by cutting it down to just a cup.

1. In a high speed blender, add in oats and uncooked quinoa then blend until a fine flour-like consistency is reached. Transfer the dry mixture to a bowl while you blend the rest of the ingredients.

2. In the empty blender, add bananas, plant milk, baking soda, chia seeds, cocoa powder and protein powder - blend till frothy.

3. Add the flour mixture back into the blender with the wet ingredients. Blend until fully combined. Plug in your waffle iron at this time to get it up to temp.

NOTE: Your mixture should slightly thinner than a standard pancake batter as waffle batter is traditionally this way. 

4. Spray your waffle iron well with cooking spray (I use the coconut spray from Trader Joes). Do NOT skip this step or you will experience devastating waffle carnage. 

5. Add about 1/3 of the batter to your hot waffle iron and spread it out slightly using a spatula. Exact amount of batter depends on your iron. Cook time will also vary but be sure to "flip" your iron half way though (if it has that feature) to ensure crispness on both sides.

6. Carefully remove from the waffle iron and repeat! Dress these up to your hearts content with syrup, melted chocolate, jam, fruit, nuts, etc. I made a delicious drizzle out of equal parts maple syrup, cocoa powder and almond butter. Yum.




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