Secret Recipe Club

This past weekend I attended one of my childhood best friend’s wedding.

I actually grew up with both the bride and groom and know their families pretty well.

I was a bit nervous going into it because I hadn’t seen these people in about 8 years.

However, it turned out awesome…like one big high school reunion.

It was so great to see everyone and dance the night away.

Yo, let’s talk about food.

It’s Secret Recipe Club Monday.

This month’s recipe comes from Kara, the lovely wife, mother, and voice behind the blog, Happy Go Lucky.

I have been trying to find extra ways to incorporate protein into my diet, so when I saw Kara’s recipe for Peanut Butter and Banana Protein Pancakes…I was sold!

I mean, hello…peanut butter + banana.


You can’t go wrong.


Plus, they have protein!


Plus, they are super healthy!




Plus, if you are a weirdo and just don’t like peanut butter or you are allergic to peanut butter…


you can always use your favorite nut or seed butter.


Pancakes all day every day.












5.0 from 1 reviews
Peanut Butter & Banana Protein Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy pancakes sweetened w/ banana, stuffed w/ peanut butter, and packed w/ cottage cheese for added protein! Gluten-free.
  • 1 large, very ripe banana
  • 1 c. gluten-free rolled oats
  • 1 c. cottage cheese
  • ½ c. egg whites
  • 4 T. peanut butter
  • 2 t. ground cinnamon
  1. Mix all ingredients in a blender until smooth.
  2. Grease a large, non-stick skillet with cooking spray and place over medium heat on the stove.
  3. Flip pancakes over when the edges are cooked and the tops are covered with bubbles.
  4. Serve warm topped with extra peanut butter and sliced banana.


American Things.

Y’all…Happy Memorial Day!

Thank you to all of those who have fought for our great U.S.A. and are still fighting for us.

It’s an honor to know that you serve our country so faithfully.

I’m about to get real Merica’ on y’all.


I’ve been on a pancake kick lately.

I’m always on a breakfast kick, so ya know I just love to rotate omelets, pancakes, waffles, fruit, etc.

We are making fluffy banana pancakes w/ cooa powder + protein powder.


Mhhhhhhhm…chocolate for breakfast…essentially.


Oh, and don’t even think you will have that protein powder after-taste in these babies.


It’s totally in disguise.


Won’t even taste it.


Plus, I practically smeared a 1/4 c. of sunflower seed butter on these babies.


Because these are pancakes and


we go all out.


Amen to breakfast.



5.0 from 1 reviews
Chocolate Protein Pancakes
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Fluffy, banana cocoa pancakes topped w/ creamy sunflower seed butter and packed with protein. Gluten-free, paleo.
  • 1 large, ripe banana, mashed
  • 2 large eggs or ⅓ c. liquid egg whites
  • 2 scoops vanilla flavored protein powder (I used Tera's Vanilla Goat Whey)
  • 2 T. unsweetened, cocoa powder
  • 1 packet of Truvia, optional
  • sunflower seed butter, for topping
  1. Spray a small non-stick skillet with cooking spray and heat over medium to low heat.
  2. In a small bowl, whisk all of the ingredients together (except the sunflower seed butter), until smooth.
  3. Drop the batter by two tablespoons into the skillet and cook for 1-2 minutes, flip, and cook for an additional 1-2 minutes.
  4. Plate and serve with sunflower seed butter on top!



Yes. I know that my last post was on Monday.

Please forgive me.

I’ve been on hold for a bit…with life things.

That’s a good thing though…I’d rather be a busy bee than have nothing to do at all.

Easter is upon us, people.

My Sunday consists of an Easter breakfast with my extended family on my dad’s side and probably a lot of movie watching.


I love Easter because duh…Jesus has Risen, oh, and as a kid, a good easter egg hunt was at the top of my list.

Forget candy, I was on the hunt for those $20 bill eggs.

Okay, maybe I love me some Reese’s eggs.

Speaking of peanut butter…I gave it up for Lent, along with any refined sugars.

Come Sunday morning…you know what’s going down.

Peanut butter time.

But seriously…it’s like I didn’t even miss it.

Plus, without all that added sugar from food items, I felt 100% better.

Easter is a breakfast/brunch kind of day.

So I made you pancakes.

IMG_0041Only because I’m pretty awesome like that.


These pancakes are sooooo delicious.


They are super fluffy, sweetened with banana, and leave you feeling satisfied from those hearty oats.


Plus, they are packed with protein.


Oh, oh, annnnnd they serve 1 person.


So, ya know, that’s awesome.


I drizzled them in my homemade pecan butter, and topped them w/ extra slices of banana.


Because that’s what us cool kids do.


Duh 😉

Oatmeal Protein Pancakes
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Fluffy, light pancakes made w/ hearty oats, sweetened w/ banana, and packed with protein. Gluten-free, refined sugar-free.
  • ½ of a large, ripe banana, mashed, plus more banana slices for topping
  • ¼ c. liquide egg whites
  • 1 T. coconut milk
  • ¼ t. pure vanilla extract
  • ¼ c. rolled oats
  • 1 packet of Truvia or stevia sweetener
  • ¼ t. ground cinnamon
  • ¼ t. baking powder
  • any kind of nut butter or coconut butter, for drizzling on top
  1. Heat a small, non-stick pan over medium to low heat.
  2. In a large mixing bowl, combine the banana, eggs, coconut milk, and vanilla.
  3. Stir in the oats, truvia, cinnamon, and baking powder.
  4. Drop the batter by tablespoon into the prepared pan.
  5. Cook for 3 minutes on one side, flip, and cook for an additional 3-5 minutes on the other side.
  6. Serve drizzled w/ nut butter and topped with sliced banana.
Nutrition Information
Serving size: 1 Calories: 150 Fat: 1g Carbohydrates: 25g Sugar: 7g Fiber: 5g Protein: 11g


Birthday’s and Pancakes.

I love pancakes.

They are great on any day of the week.

Especially on birthdays.

You should treat your birthday like a national holiday.

It should feel like Christmas.

It should be a day where you sleep in until noon and have your significant other (or your mom 🙂 ) make you breakfast in bed.

Oh, and it better be pancakes.

Because pancakes and birthdays go together like peanut butter & jelly.

Well, at least in my family they do.

Today is my baby seester’s birthday.


Well, she’s not really a baby anymore being that she is now 24 years young, but you get me.

For as long as I can remember, breakfast was the most important part of any birthday we celebrated in my immediate family.

It all began when my dad started making my seester and I pancakes for our birthday breakfast.

I remember that they were of the Krusteaz buttermilk variety.

But hey, it was the thought that counted.

Or ya know, they could have totally been from scratch and I could be underestimating my dad’s pancaking skills right now.

He has some serious pancake skills.

He is just a bad-ass cook in general.

He would serve us up a stack of pancakes so fluffy and piled high that I couldn’t see what was behind them on the kitchen table.

They were so delicious.

I drowned mine in butter and Aunt Jemima’s pancake syrup.

Because high fructose corn syrup was a staple back then. 😉

My seester and I were enamored by the fact that we could blow out a candle placed diligently in our stack of pancakes.

Who needs a birthday cake when you have birthday pancakes?

My seester’s favorite cake is strawberry cream cake.

So, I smash banged her birthday cake + pancakes into one.

How do you like them apples, eh?


It all starts with those fluffy little vanilla pancakes up there.

But then comes this creamy, dreamy, strawberry sauce.


Say what?


Oh yes.


I just put your pancakes on a whole notha’ level.



Now that is what I am talking about.


These are birthday pancakes at their best.


Blow out your candles, sissy!


Make a wish!


Happy Birthday SEESTER!



5.0 from 1 reviews
Vanilla Birthday Pancakes w/ Strawberry Sauce
Recipe type: Breakfast, Brunch, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Fluffy, vanilla pancakes topped w/ a creamy strawberry sauce. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the pancakes:
  • ¼ c. + 1 t. coconut flour
  • ½ t. baking powder
  • 1 T. granulated stevia
  • ½ c. liquid egg whites
  • ½ c. light coconut milk
  • 1 t. pure Mexican vanilla extract
  • For the strawberry sauce:
  • ½ c. + 2 T. coconut cream, i.e. the cream at the top of the can of full-fat coconut milk, you can also buy cans of coconut cream
  • 5 strawberries, hulled, and sliced in half
  • 2 t. pure maple syrup
  1. Heat a large non-stick skillet over medium heat and grease with cooking spray.
  2. In a large mixing bowl, combine the coconut flour, baking powder, and stevia.
  3. Stir in the egg whites, coconut milk, and vanilla until a even batter begins to form.
  4. Place the batter by two tablespoons full onto the skillet.
  5. Cook the pancake for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes or until lightly golden.
  6. Plate the pancakes and repeat with the remaining batter.
  7. For the sauce, place all of the ingredients into a small food processor and blend until smooth.
  8. Pour the sauce over the stack of pancakes and devour!
If using full-fat coconut milk, make sure that you chill the coconut milk in the can, upside down, overnight. That way, when you open the can, the coconut cream will be on top and be thick and creamy.


Rest in Pancakes.

I spent half the day on Sunday mourning Paul Walker’s death.

Yes. He is a celebrity.

But he is also a human being.

Celebrity or not.

I have been watching Paul Walker movies since jr. high school.

I’m pretty sure he was my first crush, even when he played the “bro-like, obnoxious character” alongside Freddie P. Jr. in “She’s All That.”

But he was more than just an actor.

Paul was the founder of Reach Out Worldwide, a charity dedicated to helping those who have been affected by natural disasters.

As someone who is pursuing a second degree in the healthcare field, I find it absolutely heroic that any ordinary person would give their time as a first responder.

Not only was he selfless, Paul lived life to the fullest.

As much as I want to live life to the fullest, I find it an every day struggle.

I don’t necessarily make up excuses, it’s more of a “afraid to follow my true dreams” thing.

I’m sick of worrying about what other people will think.

I yearn to be care free like Paul and so many others, care free to actually draw outside the lines and be myself.

On Monday night, I watched a video of Paul’s father who spoke through tears about how brave and generous of a person his son was.

The thing that touched me most was that Paul’s father spoke about his last conversation with Paul, which didn’t focus on the film industry, but what Paul had planned for his future, his dreams, goals, and spending more time with his daughter.

In tears, I tried to understand how a person with a heart of gold could be taken from earth so soon.

I started brainstorming for ideas on what I could do to step outside of my box, to pursue my dreams.

No more worrying. Full speed ahead.

My heart is with Paul Walker, Roger Rodas, and their families in this time of grief.

Not to mention, on Monday night I also found out that my second cousin passed away from liver cancer.

It’s been a rough start to my week.

Let’s eat some feel good food.

Pancakes always make me feel better.

They are true Americana.


These are the simplest pancakes you can make.


Oh, and they are made just for one.


These are the kind of pancakes that keep you company during a “lazy, cozy, stay in your pajamas all day Sunday” spent watching a Fast and Furious marathon.


These are also the kind of pancakes that will heal an aching heart.



These pancakes are a simple delight.


Heavy amounts of butter and maple syrup are encouraged. 🙂


Buckwheat Pumpkin Pancakes w/ Cacao Nibs
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Light, fluffy, pumpkin pancakes made rustic w/ the use of buckwheat flour. Sweetened w/ a touch of maple syrup and dotted w/ cacao nibs.
  • ½ c. canned pure pumpkin puree
  • 2 large egg whites
  • 1 t. pure maple syrup, plus more for topping
  • 2 T. buckwheat flour
  • 1 t. pumpkin pie spice
  • ⅛th t. baking soda
  • 1 T. cacao nibs, plus more for sprinkling
  1. Heat a non-stick skillet over medium low heat. Grease w/ cooking spray.
  2. In a large mixing bowl, whisk all of the ingredients together.
  3. Whisk until smooth.
  4. Drop the batter by rounded tablespoons onto the skillet.
  5. Cook for 1-2 minutes, or until the underside of the pancake is lightly golden, then flip and cook for an additional 1-2 minutes.
  6. Plate and serve topped w/ extra cacao nibs and a drizzle of maple syrup.
Nutrition Information
Serving size: 1 Calories: 161.7 Fat: .3g Carbohydrates: 20.9g Sugar: 5.2g Fiber: 4.3g Protein: 12.9g