Healthy + Easy Blender Pancakes (DF + GF + V Option)

I topped mine with my homemade raspberry chia seed jam and peanut butter!

These pancakes are seriously as easy as 1-2-3.

Healthy, easy, and delicious?! My three favorite words!

These pancakes have a slight cinnamon and vanilla taste but are plain enough to pair with any and everything!

Let’s get to the recipe so you can enjoy them too!

Healthy + Easy Blender Pancakes


  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 1 1/2 cup gluten-free oats
  • 1 tsp pure vanilla
  • 1 egg (can sub flax egg)
  • 1/4 cup agave
  • 2/3 cup unsweetened almond milk

How to make…

Step 1: Add all the ingredients into your blender, and blend on high until everything is completely combined. The batter will be on the thicker side, and that’s what you want.

Step 2: Place a non-stick pan on low-med heat and place batter on the pan in desired pancake sizes.

Step 3: Let the pancakes cook through completely, you’ll know this has happened if the pancakes start to create air bubbles. Flip the pancakes over, and allow the other side to cook completely and then you’re done!



Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies


  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!


  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.


The BEST Dairy-Free Cinnamon Rolls

Ooey gooey cinnamon rolls, YESSS PLEASE!

When I was a child having cinnamon rolls for breakfast was such a treat, and they still are today!

What’s better than waking up to the smell of cinnamon sugar covered dough baking to perfection?

Nothing…the answer is nothing.

In all seriousness, cinnamon rolls have always had a special place in my heart and this is the specific recipe I use in my home. I wouldn’t say this recipe is healthy, but it sure is delicious!

Let’s get to the recipe.

The BEST Dairy-Free Cinnamon Rolls



  • 2 tsp dry yeast
  • 1/3 cup warm water
  • 1/3 cup coconut sugar
  • 1/3 almond milk
  • 2 tsp pure vanilla
  • 1 egg
  • 1/4 cup melted coconut oil
  • 2 tsp pink salt
  • 3 cups all-purpose white flour


  • 2 tbsp cinnamon
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil

How to make…

Step 1: Preheat oven to 375 degrees and grease a cake pan or skillet with coconut oil or any oil of your preference.

Step 2: In a large mixing bowl combine the yeast and warm water.* Whisk until frothy and then let the mixture sit for 30 minutes.

Step 3: After 30 minutes has passed mix in the coconut sugar, pink salt, vanilla, egg, coconut oil, and almond milk.*

Step 4: Fold in 3 cups of flour until the mixture is completely combined and it starts to form a dough. (It’ll be flaky and that’s okay, don’t add anymore liquid or it will become too sticky to work with.)

Step 5: Cover the bowl of dough with a towel, bees wrap, or plastic wrap and allow it to sit on the counter for 30 minutes. Set aside.

Step 6: While the dough is covered in a separate smaller bowl mix together the 3/4 cup of coconut sugar, cinnamon, and the 1/4 cup coconut oil. It will be crumbly and that’s what you want. Set that aside.

Step 7: Uncover the dough you previously set aside and lightly flour a flat surface.

Step 8: Transfer the dough from the bowl to the floured surface and roll the dough out in a rectangle until the dough is about 1/4 inch thick.

Step 9: Cover the dough in the sugar mixture you set aside.

Step 10: Roll the dough upwards towards the other side of the dough.

Step 11: Use a knife to cut the dough into rolls about 1 inch thick.

Step 12: Put rolls in the pan closely together so they’re touching.

Step 13: Bake the cinnamon rolls for 20-25 minutes.

Step 14: Take the cinnamon rolls out, let cool slightly, and put the icing on if desired.


Dairy-Free Icing (Optional):


  • 1 cup powdered sugar
  • 5 oz dairy-free yogurt (plain unsweetened)
  • 1/3 cup coconut oil (still hardened)

How to make…

Step 1: In a food processor or in a high speed blender combine all the ingredients until blended smooth.

Step 2: Put the icing in the fridge to stiffen.

Step 3: Ice the cinnamon rolls!!

Nothing is better than a big ‘ole cinnamon roll with an even bigger cup of coffee in the morning!


  • *Make sure the water is warm and not hot because if the water is too hot it can kill the bacteria in the yeast.
  • *Be sure the almond milk is room temperature, you don’t want it to be too cold.
  • The coconut oil should be melted but slightly cooled.