4-ingredients, vegan banana pancakes (v, gf)


pancakes. ah. one of the major, classic american breakfasts. i’ve tried pancakes multiple times in the past (you can see two of my attempts here on my blog) and though my most recent attempts haven’t failed, I hadn’t found the combination that I really loved either. but today, for “pancake sunday” on instagram, I think I have found the recipe that works for me.


granted, it’s incredibly simple. it only has 4 ingredients after-all, but I actually do enjoy the taste! and like I always say, that’s the most important part. the taste of your meal will always be, in my opinion, more important than the presentation – though, of course, having a nice plate isn’t something I readily dismiss either. now all i need to do is work on my pancake presentation skills, but at least I’m set for the actual flavor.


simple, 4-ingredient banana pancakes / serves 1 (makes around five 3-inch diameter pancakes)

you will need:

  • 1/2 cup oat flour
  • 1/2 cup almond milk
  • 1/2 ripened banana (and more for garnish if you wish)
  • 1 tsp. baking powder (because I like my pancakes fluffy!)

the process:

  • mash up the half of your banana in a small bowl
  • combine the oat flour and the baking powder in separate bowl
  • pour half a cup of almond milk into the flour mixture**
  • stir so that all the flour is covered by the milk
  • add the mashed banana into the mixture and stir until just combined
  • heat a pan on high heat (until hot enough so that the oil sizzles when you spray it on)
  • grease well or spray with nonstick spray
  • put about 2 tbsp. of batter on at a time
  • wait for around 1 minute or until the batter starts to bubble and the bottom firms up
  • flip your pancake and wait for it to finish cooking on the other side
  • serve with the toppings of your choice

**note: I know putting wet into dry seems counter-intuitive, as most recipes require you to put the dry into the wet mixture, however it does work and the pancakes do turn out alright.

for some topping ideas, for this particular stack, I used kiwi, banana, and my peanut butter yogurt spread (post / recipe here). between each pancake lies a layer of the pb-greek yogurt blend with some banana slices on top. i also cut up a kiwi to have with this stack as well.



peanut butter and greek yogurt snack (gf)


oh my dear friends. you do not know how long it took me to take a satisfactory picture of this heavenly concoction. i’ve had this so many times in the past, but it’s just so hard to photograph. with the peanut butter discoloring the yogurt so that it turns a light, tan color, it doesn’t look very appetizing. but it’s honestly just so yummy that I wanted to share it with you guys anyways.

this is one of my favorite snacks, and I also use it as a spread for pancakes sometimes. it can also be a good post-workout snack because of the protein that the greek yogurt contains! and it’s incredibly simple to make.

in this specific picture, you can see that i’m using “once again’s” american classic organic crunchy peanut butter (whew, what a mouthful). to be honest, this has more ingredients than I normally would like in peanut butter. typically i tend to stray towards the kind that only has one ingredient: dry roasted peanuts. though this one has a lot more, all of the ingredients technically aren’t bad for you. there is organic evaporated cane sugar, palm oil, sea salt, as well as the dry roasted peanuts.

with that being said, it really is quite a good jar of peanut butter and the crunchiness adds a nice texture to the yogurt pudding.

peanut butter and yogurt snack-spread / serves 1

you will need:

  • 1 tbsp. peanut butter (crunchy or creamy, it’s to your preference)
  • 3-4 tbsp. plain greek yogurt**

the process:

  1. scoop out your peanut butter and yogurt into a bowl.
  2. stir with a spoon until it creates a whipped, fluffy texture and all the peanut butter is incorporated into the yogurt.
  3. enjoy the deliciousness that you’ve just created.

**note: the ratio of peanut butter to yogurt is entirely up to you. this recipe is very versatile; if you prefer more of the peanut butter taste, then either add more of the peanut butter, or decrease the amount of greek yogurt or vice versa.

comforting peanut butter and banana oatmeal (v, gf)


though  california is going to be experiencing a mini heat wave next week (highest temperature is going to be 97 degrees!), it was pretty chilly this past week – hence this warm bowl of oatmeal.

if you’re ever on Tumblr or Instagram, you may see that pb & bananas are considered quite a classic combination. I personally love the two together myself in any form. I love having peanut butter and banana slices on toast, frozen banana slices topped with peanut butter, and even peanut butter-banana smoothies. so naturally I had to make peanut butter and banana oatmeal as well.



if you’re a pb and banana lover like I am, trust me, this bowl of oatmeal will seriously satisfy your tastebuds. I actually used frozen banana slices to make this, but obviously fresh bananas can be used as well. in fact, I normally use fresh too, but on that day I just thought “why the heck not” and decided to go with the pre-cut frozen banana slices I had in my fridge.

peanut butter and banana oatmeal recipe / serves 1

you will need:

  • 1/2 cup of rolled oats
  • 1/2  cup non-dairy milk (almond, soy, etc.)
  • 1/2 cup water
  • 1-2 tbsp. natural peanut butter**
  • 1 ripe banana
  • opt: more toppings of your choice, dates, etc.

the process:

  1. first combine the water and milk in a small saucepan and wait for it to simmer
  2. once it starts to simmer, pour your oats into the sauce pan, change to a low-medium heat setting, and stir
  3. slice 1/2 (or more, depending on you) of your banana into thin slices and leave the rest for garnish. put your banana slices into the oatmeal and stir continuously – this will help dissolve the banana slices and create a soft, whipped texture.
  4. after oatmeal has thickened to your preferred consistency, turn off your stove and prepare your oatmeal
  5. add your peanut butter and the rest of your banana slices, mash up and enjoy!

note** you can also substitute the peanut butter for other nut butters, or even sunflower butter if you’re allergic to nuts.

and although it’s fun creating “pretty” looking oatmeal, there is a reason why there is no aftershot once everything is mixed in . . .


14155309244_f036a2fc1a_o. . . because it looks like this. but hey, the most important thing is that it tastes good!


honey and yogurt pancakes (gf)





I decided to make my family some pancakes today for breakfast (and tested out my new Misto spray bottle thing oh yeah). Unfortunately, they did not like it and i was left with a huge stack of uneaten pancakes.

I’m not going to pretend this didn’t sadden me because it did – for two reasons. One, these pancakes took me over half an hour to make! Seriously. I can totally get why pancakes are kind of a “special” breakfast because these sure aren’t a low-maintenance kind of quick meal. And secondly, I’m upset because it actually tastes good! I swear to you, these pancakes taste perfectly fine and my family is just augh *throws hands up in the air*

Oh well, at least my lesson is learned: in the future, I’m making pancakes solely for myself.

This recipe will make 3 servings, or around nine (3-4 inch dia.) pancakes.

you will need:

  • 3/4 cups of flour**
  • 3/4 tsp baking powder
  • 3/8 tsp baking soda
  • 3 eggs
  • 3/4 cup, 3tbsp. greek yogurt
  • 2 tbsp honey (or sub with agave nectar for vegan option)


  • first combine the eggs, greek yogurt and honey in a large bowl
  • then use a separate, medium bowl to whisk together the flour, baking powder, and baking soda
  • slowly add in the wet ingredients into the dry, bit by bit and mix together
  • make sure don’t to not over mix!
  • heat up a non-stick frying pan and either spray it with cooking oil or grease well (this is essential, unless you want burnt pancakes)
  • put around 1 tbsp dollop of batter onto the pan at a time and cook on low-medium heat
  • wait until you see bubbles start to form, and then flip your pancake
  • add whatever toppings you’d like and voila – you’re done!

**note: i used organic, unbleached all-purpose flour, but you can sub. in oat flour for a gluten-free option or any other flour you’d wish in an equal ratio.

the color purple – in oatmeal (v, gf)


what does one do when you have a bunch of ripe fruit ready to eat, and there’s no way to eat it all? freeze them. toss ’em into a smoothie. attempt to finish them anyways. or, cook them in oatmeal!


it turned my oatmeal this gorgeous purple color and excited me to no end. sprinkled with dried figs, more chopped up dates & frozen blackberries plus some peanut butter seriously made some pretty bomb tastes explode inside my mouth.



on a slightly unrelated note, I can’t wait until I get to the bottom of my peanut butter jar for two reasons. 1 – I can finally buy a new jar! maybe I’ll try a different brand. but what to get? creamy? crunchy? roasted? raw? the choices, the choices. 2 – I can use the rest for overnight oats oh ho ho ho. its been a dream of mine to make overnight oats in that almost empty nut butter jar, and hopefully the day where it comes true won’t be too far away.


you will need:

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/2 cup water
  • 2-3 dates (some to cook with, some to top it with)
  • 5 blackberries
  • dried figs, frozen fruit, whatever toppings, etc.


  1. make the date oatmeal i posted earlier here
  2. just make sure to add in the blackberries when you add in the dates and stir thoroughly! you want to really mash up the berries and make sure their flavors seep into the oatmeal and it’ll get that nice purple color
  3. add whatever toppings you want and serve

notes: you can use also use blueberries instead of blackberries. i’ve never tried this with strawberries before, but if you do try it with other types of berries, be sure to leave me a comment on how it tasted! and of course, y’all have complete creative control: go crazy with the add-ins and toppings. this is just a base for you to build on!


oatmeal with caramelized dates (v, gf)



remember how I promised a recipe for the oatmeal made with dates a couple of days ago? well here it is! as I mentioned before, cooking the date in the oatmeal gives it a really nice sweet taste and it almost caramelizes. i topped my oatmeal with a bunch of blackberries and organic strawberries that i purchased from costco (woo!) a few days before.


you will need:

  • 1/2 cups oats
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1 – 2 dates (your preference)
  • toppings of choice; fruit, more chopped up dates, nuts, etc.


  1. combine water and milk in a small saucepan until it boils
  2. de-pit your dates if they don’t come pitted already.
  3. chop up your dates into smaller pieces so it cooks more easily
  4. after your water and milk mixture boils, turn the heat on medium and add in your oats
  5. stir your oats occasionally and add in your dates around 10 seconds after
  6. continue to stir your oats
  7. add in whatever else you want to and wait for oats to thicken to the consistency you enjoy
  8. once finished, scoop it out, top with the fruit and enjoy your warming bowl of dated oatmeal!

simple, vegan banana bread with coconut flour (v, gf)

this recipe is adapted from comfybelly‘s recipe and made vegan!

13976900784_6c1910b0a4_o (1)

and as the title mentions, this is a really simple recipe so you can use it as the base for any type of banana bread you want! you can customize it by adding in nuts for a banana nut bread (i added in some chopped almonds) or perhaps cinnamon or whatever other toppings you’d like. you can also see that i also added some banana slices to the top of the batter before putting it in the oven, however I don’t recommend doing that because the bananas come out kind of soggy heh.


a couple of things i want to mention before you attempt this recipe:
because you are using coconut flour (which is very dense and clumps evenly), make sure that you really combine / mix your batter well before you transfer it to your loaf pan. you’ll really have to integrate all the ingredients smoothly to make sure that no lumps of coconut flour is left.

also, this bread will come out extremely moist and with a slight “wine”-like smell to it when it first comes out of the oven. you must let it stand and cool completely before you remove it from the pan.


this is a bread that honestly tastes good after the second or third day. unfortunately, with the modifications that i made, it doesn’t taste that good right out of the oven (unless you personally enjoy the strong scent of coconut – which my mother actually did!) but have no fear, after around two days, it firms up quite nicely and is pretty delicious in my opinion.


this bread is very dense and rich, so i don’t recommend eating too much at once and to have a glass of almond milk or water on hand!

i hope i didn’t scare you off with all these “warnings” because this is honestly a very interesting, different loaf of bread that i enjoyed making & eating. i might end up making more modifications in the future to this recipe if i re-make this and discover that different measurements work better. if i do, i’ll be sure to update this post. if you do anything different and you like the result, be sure to leave me a comment so i can try it out too!

so sorry for the lengthy introduction for this post, but i honestly feel like my “tips” were quite valid and necessary to know so hopefully it wasn’t too much of a burden for you to read. and now, without further ado, the recipe for this vegan coconut flour banana bread –

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sundried figs / food appreciation

Screen Shot 2014-04-12 at 10.52.51 PM


slowly falling in love with figs. i eat them with overnight oats (one of my favorite ways yum!) or just by themselves as a snack. if you make overnight oats and you mix in the oats the night before, when you eat your oats in the morning, the figs will be rehydrated and all plumped up and juicy! i’ve also heard from casey (wholeandhealthy on instagram), that putting them in water overnight does the trick as well. sadly, as you can see, I have yet to discover a way to make them look pretty hmm. i’ll be working on that c;

some lovely health benefits that figs have  / source

  • quite a good amount of calcium, magnesium, and vitamin k
  • contains antioxidants which may help lower risk for heart disease
  • can treat diabetes and lower cholesterol
  • more fiber than any other fruit