Healthy Oatmeal Banana Pancakes

I’m ALLL about balance. Balance between school and sports, balance between workout and recovery, and balance between FOOD GROUPS!

Getting a balanced macronutrient meal is always a recipe for success. It ensures that you’re sufficiently fueling your body to operate at its best. But it doesn’t have to be boring! I’m here to tell ya that you can eat pancakes every day if you’re making them with the right ingredients. AKA, these HEALTHY OATMEAL BANANA PANCAKES!


2 eggs

1 banana

1/4 cup oats (blended to a flour)

1 tsp cinnamon

1/2 tsp baking powder


  1. In a medium sized bowl, mash a banana and whisk in 2 eggs.
  2. Blend the oats to a flour, then add in to the batter with the rest of the ingredients.
  3. Heat a non-stick skillet to medium-low, then distribute the batter into pancakes.
  4. Cook for a few minutes on each side (but don’t press down with a spatula if you want them to be fluffy!)
  5. Add any desired toppings.
  6. Enjoy!


  • For a fluffier pancake, allow the batter to thicken for 5 minutes before cooking, and don’t press down with a spatula!
  • Customize them to your liking. You can add vanilla extract, matcha, or some chocolate chips to spice them up.

Go-To Vanilla Chia Pudding

I don’t like to label my diet. I like to eat mindfully and analyze how I feel after eating specific foods. For me, I enjoy lower carb alternatives because they don’t retain as much water, and therefore don’t cause bloat (something i’ve struggled with in the past).

I used to eat oatmeal EVERY DAY, and I loved it! But, our bodies are constantly changing, and I’ve learned since that I can no longer tolerate such large amounts of carbs.

Instead, I opt for chia pudding, an excellent alternative! Here’s what makes chia pudding so great:

– high in protein/fat
– high in fiber
– excellent source of omega-3’s
– low glycemic index

Just a jar of it is enough to fill me up for HOURS. The high protein/fat content is what makes them satiating and naturally low on the glycemic index (so they don’t spike blood sugar). The omega-3’s and the low glycemic index of chia pudding are extremely beneficial to the skin, and give you that clear, vibrant glow.

What I like the most about this superfood, however, is how sustainable it is! It’s filling and doesn’t give you an energy spike/crash, but rather some steady, stable energy that fuels you up all day long.


3 tbsp chia seeds
1 tbsp vanilla protein
1 tsp vanilla extract
1 tsp maple syrup (optional)
3/4 cup nut milk


  1. Combine all ingredients in a sealable jar, (whisk in chia seeds thoroughly to make sure there are no clumps), then store in the fridge overnight.
  2. Add any desired toppings.
  3. Enjoy!

Matcha Overnight Oats

I’m an overnight oats addict. I said it, but for good reason! Overnight oats are a quick and easy way to get in all the components necessary for a good breakfast. You can pretty much spice them up with whatever you desire, add protein, nut butter, and *BAM!* you’ve got a balanced meal.

When prepping a breakfast, it’s essential to hit all if the macros for proper fuel. That’s why I supplement the carbs from oatmeal with protein power and nut butter for healthy fat. I’ve found that three of these combined is the ONLY thing that keeps me full for hours at a time. Nothing too crazy or expensive, but it’s a miracle food if ya ask me.


1/2 cup rolled oats

1 tbsp protein powder

1 tbsp nut butter

1 tsp cinnamon

1 tsp matcha



In a sealable jar, combine all ingredients.

Store in the fridge overnight, and in the morning, add desired toppings (I did my grain-free granola, coconut, and almond butter)!

Take it to go, OR enjoy it in the comfort of your home. Your choice 😉


Vanilla Almond Grain Free Granola


2 cups nuts/seeds of choice (use a mix if possible!)

1/3 cup maple syrup

1/4 cup almond butter

1/4 cup vanilla protein

1/4 cup nut milk or water

1 tbsp coconut oil (melted)

1 tsp cinnamon + vanilla extract


1/3 cup chocolate chips

2 tbsp cacao nibs


Chop the nuts on a cutting board using a large knife.

Transfer to a large mixing bowl, and combine all ingredients *except for the chocolate chips*.

Line a baking sheet with parchment paper and evenly distribute the batter into a thin layer.

Bake at 300F for 25 minutes, mixing around twice to make sure it cooks evenly.

Allow to cool completely, then add in the chocolate chips. Sprinkle cinnamon and coconut sugar to add more flavor if needed!


Chocolate Chia Seed Pudding

Lately, chia pudding has become an absolute staple in my diet! Chia seeds provide a multitude of benefits due to their low carbohydrate content, high protein & fat, and loads of fiber. It’s safe to say this guy is a superfood!

Fiber: Chia seeds contain 11g of fiber per serving (11 out of the 12g of carbohydrates, which makes it a low carb item). It’s linked with greater satiation, digestion, and regularity. Aka, a recipe for NO BLOAT!

Protein: They’re loaded with protein which naturally helps suppress appetite, and increase satisfaction at meal time.

Fat: There are 9g of healthy fats per serving, most of which are omega-3s that promote heart health and stabilize blood pressure.

So…yeah, don’t know how I’ve gone so long without this! Chia seeds can be thrown on smoothie bowls, infused in water, OR used to make chocolate chia pudding–a superfood dessert!


3 tbsp chia seeds

1 tbsp cacao powder

1 tbsp maple syrup (or sweetener of choice)

3/4 cup almond milk


In a small jar, combine almond milk, maple syrup, and cacao powder.

Then slowly whisk in the chia seeds thoroughly to prevent clumping.

Place the jar in the fridge overnight (or if you’re in a rush, just wait 30 minutes!)

Add any desired toppings. I did coconut yogurt, grain-free granola, cacao nibs, coconut, and bee pollen!



P.S. If you try it, don’t forget to snap a pic and use the hashtag #tastebyhay so I can see your creations!

Grain-Free Egg Nog Pancakes


1 banana

1 egg

1 tbsp flax meal

1 tbsp egg nog

a sprinkle of cinnamon


Mash the banana and whisk in the egg.

Then, stir in flax meal, cinnamon, and baking powder until just combined.

In a nonstick skillet, on medium heat, form 10 round pancakes using a healing 1/8 cup measure.

Cook for around 1-2 minutes on each side, flipping when bubbles start to form.

For toppings, I did more egg nog yogurt, almond butter, banana slices, chia seeds, and bee pollen.


French Toast Bites


1 egg

3/4 cup vanilla protein shake (sub: almond milk)

1 tsp cinnamon

1/2 french baguette (or bread of choice)


Slice the baguette into slices with ~ 1 inch thickness.

In a wide container, whisk together the egg, vanilla protein shake, and cinnamon.

Soak the bread slices in the liquid for 5 minutes on each side or until softened.

Add coconut oil or nonstick spray to a skillet and cook the soaked bread slices on medium-low heat for 2-3 minutes on each side.

Repeat process until all of the mixture is soaked up.

Top these little bites off with an almond butter drizzle, frozen raspberries, sunflower seeds, and coconut chips or any desired toppings.