Say that five times fast... 

So I was told by a certain someone that I was posting too often—they just couldn't try all the recipes before the next one came out—which pretty much made my day, and made me feel WAY better about the fact that I've been totally MIA since early September. Nola bars have been taking over my life, in a very crazy and amazing way of course, so now that it's fall, and I'm craving everything pumpkin, here's a recipe that involves Nola taking over your breakfast, at the very least;) 



2 medium-sized bananas

4 large eggs

1/3 cup organic pumpkin puree (canned or homemade) 

2-3 tsp pumpkin pie spice

1 tsp pure vanilla extract 

1/4 tsp baking soda 

pinch of sea salt (optional)

1 Nola bar, crumbled

2 tbsp organic virgin coconut oil or grass-fed butter (for frying)

Pure maple syrup for drizzling.


Add everything but the Nola and maple syrup to a blender and blend on high until well blended and frothy. In a non-stick frying pan, heat a portion of the coconut oil/butter on medium until sizzling. Turn the heat down a notch and add batter to the pan in pancake (duh) formation. Once you see the edges start to brown, flip over. Keep warm in oven on low heat until all pancakes are cooked. Garnish with crumbled Nola and maple syrup and serve!

*Serves 2 

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