muddy footsteps

Banana Nut Pancakes (Gluten-Free, Dairy Free)

Posted in Uncategorized by nicolejanaye on July 24, 2013

ImageSo this unique combination of avocado and banana has been on my mind lately. Just a small addition of cocoa powder will transfer these few ingredients into a healthy and simple chocolate pudding. The only thing is I’m not supposed to have chocolate anymore, of any kind. Yes…very depressing. 


But as I was scrolling through my instagram feed this morning I found a post about banana nut cookies with an avocado/banana base. This coincidence stopped me in my tracks and I decided to test them out right away. The result was a light and airy cake that matches perfectly with a dab of butter and a drizzle of honey on top. 


Banana Nut Pancakes

Preheat oven to 275

  • 2 bananas; mashed
  • 1/2 avocado; mashed
  • 1/3-1/4 cup of honey
  • 1 TBS vanilla bean paste
  • 2/3 cup gluten free flour
  • 1/4 cup pecans; chopped
  • 2 1/2 tsp baking soda
  • 1/2 tsp cinnamon

1. Mix the wet ingredients.

2. Mix the dry ingredients, and add to the wet.

3. Fold in the pecans.

4. Spoon the batter onto a parchment paper covered baking sheet and bake for 7-10 minutes.

5. Remove from the oven and let sit for 2-3 minutes. Top with a slab of butter and drizzle of honey.



Butternut Squash Fall Waffles

Posted in Breakfast, coffee, Food & Recipes, gluten-free, Health/Nutrition, Paleo, Protein by nicolejanaye on November 13, 2012

My alarm was set for 6:50 am, workout clothes laid neatly on the floor, and my body was warm and cozy deeply hidden amongst a mountain of blankets. My intentions for the morning were to rise and sweat my tush off at the gym. The stair master has been my choice of cardio equipment for the past few days since I re-introduced the kindle fire back into my life. I loaded up Netflix and Hulu Plus onto this godsend of a gadget and it has me completely consumed and distracted while I torch away calories and build up sweat puddles on those endlessly revolving steps.

The alarm goes off. I’m one of those rare breeds that doesn’t prefer to smash down the snooze button and I don’t have the need for my alarm clock to sound like a fire engine five inches from my face. However, today was a different story and I wasn’t ready to get up and get moving. I’ve been busting my booty, literally, in the gym and outside everyday and this was just my body telling me that I needed rest. I decided to sleep in, have a relaxing morning, and make a comforting breakfast.I burried my way back into the sheets and shut my eyes for what seemed to be another hour. Soon enough fall aromas were going to be perfuming my kitchen and creeping their way throughout the remainder of the house.  

Butternut Squash Fall Waffles

These waffles are perfect to share between you and your significant other on a cold and quiet morning. A sprinkle of nuts, a handful of dried fruit, and a ladle of maple syrup on top will be enough  to give yourself a foodgasm. Their fall flavors are the perfect match to a steaming, hot cup of coffee.


  • 1/4 cup coconut flour
  • 1 cup roasted butternut squash
  • 1/2 cup pecans (optional: sauté pecans in a little bit of coconut oil prior to mixing with batter. It will bring out the flavors in the nut)
  • 1/2 cup raisins
  • 1 egg + 2 whites
  • 4 tablespoons almond milk
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • pinch of sea salt
  • coconut oil/butter (to lubricate the waffle maker)


  1. Combine all ingredients, except for pecans, raisins, and coconut oil/butter, into mixer and mix until thoroughly combined. The temperature of your kitchen could change the consistency slightly. Adjust the coconut flour and/or almond milk to suit the desired consistency. You want your batter to be thick, but a little liquidy. If it’s too thick, add more milk. If it’s too thin, add more flour.
  2. Add pecans and raisins to the batter and continue mixing just until combined.
  3. Heat your waffle maker and lubricate with coconut oil/butter.
  4. Add batter to maker and cook until done.
  5. Serve warm, flooded with toppings, and right alongside a mug of your favorite morning beverage.

Topping options: Pure maple syrup, Walden Farms syrup, coconut flakes, chocolate chips, nuts (pecans, walnuts, almonds, cashews), nut butter, coconut butter, powdered sugar…

Also, I finally made the switch from the url of to . It’s easier to access, remember, and hopefully share with your friends and family. To make reading my blog posts and having access to new recipes easier, subscribe to my blog and you will receive an email each time I make a new post.

Good To Be Back

Posted in Breakfast, Food & Recipes, Location by nicolejanaye on August 20, 2011

It’s not as if I’m continuously boozing the nights away while I’m abroad or that I’m carelessly shoveling my mouth with McDonald’s, but it seems that with each return to the states I sincerely crave an immediate detox. I want to rid my body of all the toxins that I might have consumed while in Italy. I want to flush my system so that I feel more energized, cleansed and obtain a healthier and happier wellbeing.

I was on vacation. A 3 week trip to the beautiful, delicious country of Italy. Turin, Pisa, Florence, Sicily, Cinque Terre were just a few of the many visits I stepped foot on. Let me just admit this; if you currently weren’t aware, I’m a very healthy eater. I eat a hefty amount of vegetables and fruit, drink gallons of filtered water, fill up with protein-packed and fiber-full grains like quinoa. I rarely consume desserts. I just don’t have the cravings for them. I exercise on a daily basis and enjoy taking in many of the numerous benefits of living a healthy lifestyle. However…

This vacation was a different story of how I was going to interrupt my daily lifestyle. I wanted to take advantage of everything I had available to me. I wanted to set aside my traditional eating habits, for once, and feast among some of the incredible food that other parts of the world provide. I wanted to divulge in desserts without feeling the least bit of guilt. I wanted to take joy in a complete vacation and feel happy about it.

So this brings me to the very beginning of the trip. 23 Day Gelato Challenge! Seriously? Uh huh. This isn’t the least bit in my character to even do a week gelato challenge, but this trip was going to be different. I was going to step out of my comfort health box and dive into anything and everything Italian. Keep posted on the blog for the infamous gelato post where I will company each day’s gelato flavor with a reciprocating photo. Trust me, It’ll be a good read.

Not only was I implementing a hefty amount of creamy, dairy-rich gelato into my diet, but I was lavishing in an endless supply of focaccia bread, an infinite assortment of pasta, as well as a complete lack of consideration on the time that I’m consuming these foods. Needless to say, it was all amazing, it tasted great, but I’m more thankful than ever to be back to my traditional food lifestyle.

With that being said, let me introduce the guinea pig of meals that would make its way back into my diet. This was my first healthy breakfast to get my body back on track and feeling better than ever. Before spooning into this lovely treat, I downed quite a bit of lemon water and numerous cups of green tea to get my digestion rolling.

This is a simple yet highly nutritious breakfast full of incredible flavors. The base, which isn’t too visible, is a coconut yogurt. A mountain of fresh blueberries and strawberries find their way to the bowl along with a variety of nuts and seeds. Almonds, pecans, walnuts, pumpkin seeds, chia seeds, and flax seeds are combined with the tart flavor of cranberries. A perfectly ripe banana was the last ingredient to top off this belly-filling breakfast.

It’s been roughly two days since this dish and I’m already feeling internally and externally cleaner, more energized, and lighter on my feet. I had an incredible time out there, but it’s good to be back.

Tagged with: , , ,

Vegan Overnight Oats

Posted in Breakfast, Food & Recipes, gluten-free by nicolejanaye on July 21, 2011

Why am I just finding out about Iron and Wine? I tend to be known for melencholy music and the likes of it. I enjoy all kinds, I just happen to have the majority of my ipod filled with it. Anyways, dinner last night, breakfast this morning and currently I’m being entertained to the lovely voices of this band. Love Vigilantes seems to be the favorite so far but there are hundreds of other songs that await my listening. On to breakfast.

I’ve seen twitter messages and endless blog posts about vegan overnight oats time and time again. I’ve never tried them but I’ve always been slightly curious. The process is to soak raw oats with a mixture of dairy-free milk, chia seeds and a smashed banana. Leaving this overnight will result in a thick batter that is pleasurable for the pallet and awaiting a load of toppings. The chia seeds add a punch of nutrition, the oats fill you up, the non-dairy milk combined with the two give you plenty of protein and fiber to keep you going through a busy day.


  • 3/4 cup almond or soy milk
  • 1/3 cup raw oats
  • 1 banana; mashed
  • 2 tbsp chia seeds
  • 1/4 tsp vanilla extract
  • pinch of kosher salt


  1. Combine dry ingredients in a small bowl.
  2. Add wet ingredients and whisk.
  3. Cover and place in a fridge overnight.
  4. In the morning, top with any kind of ingredients you think are plausable. Roasted sunflower seeds, walnuts, pecan halves, shredded coconut, chocolate chips, almond butter, cinnamon, blueberries, strawberries, honey, maple syrup, agave…

Have a great day!


Spicy Quinoa Cakes with a Sweet Mustard Sauce

Posted in Breakfast, Food & Recipes, gluten-free, Health/Nutrition by nicolejanaye on July 18, 2011

As easy as it sounds, it’s hard for me to have days where I do absolutely nothing. I feel as if a precious day has gone by wasted, floating in the sky in a numerical assortment. I have this sense that life is so short and that I need to spend every waking second doing something I can take mental photographs of. As much as this is true, sometimes you just need a day off.

Today was that day and I did it well. Some movie watching was in order, along with remaining in my pajamas to wee hours of the evening. I did manage to make it to the gym and sweat a gallon or two. Not only was that a successful act but I created a new recipe. Something that I’ve been testing out and trying to perfect.

It’s delicious. It’s high in protein, satisfies hungry bellies and kitchen cravings, has a spicy kick and is enjoyable to any vegan, vegetarian or meat lover alike.

For me, quinoa has somewhat of a mute flavor. I prefer a nutty wild rice but the benefits of quinoa outshine any type of grain on the market. This godly grain contains all essential amino acids and is a good source of manganese, magnesium, iron, copper and phosphorus. I’ve found a recipe that embraces the wonderful flavors that quinoa provides. The combination of ingredients and the cooking method gives these cakes the most desirable flavor.

I failed to mention earlier that these lovely quinoa cakes are not only packed with flavor and nutrition but they are gluten-free as well. By making homemade bread crumbs with gluten-free bread you are saving money and making the cakes easier to digest for those who are intolerant. One important thing to mention is the process of soaking the quinoa prior to cooking it. Soaking grains, nuts, and legumes not only removes the bitter flavor but it allows the body to digest the food and absorb the minerals more easily. Many grains, dried beans, nuts, and seeds contain phytic acid. This acid, also known as the ‘anti-nutrient’ bonds to certain minerals and blocks their absorption in the small intestine. Which means, all of the nutrients that you think you are getting, you are getting less of if not none at all. However, the good news is that soaking helps remove the phytic acid and increases the bioavailability of the minerals they contain. It’s best to soak your nuts/beans/grains for 12-24 hours, but 30 minutes will work if you’re in a time crunch. I prefer to soak overnight so that I can wake up and begin cooking right away.



  • 1 cup of quinoa; soaked (I prefer red but white will work or a combination of the two)
  • 1 cup of bread crumbs *
  • 5 eggs
  • 1 large red pepper
  • 1 yellow onion
  • 4 0z. diced jalapeno
  • 1/2 tsp minced garlic
  • 1/4 tsp yellow mustard
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper
  • 1/4 tsp cayenne powder
  • 1/4 tsp curry powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp dark brown sugar
  • 1/4 tsp kosher salt


  1. After your quinoa has been soaking,you want to rinse thoroughly through a small strainer. If you don’t have a strainer with small enough holes, lay a cheese cloth on top of the strainer and rinse through that.
  2. I like to cook my quinoa with a 1:1 1/2 ratio. Some recipes call for more or less water at a desired time, but I find that this gives the grain a perfect consistency. Depending on how long you soaked your quinoa for, your measurement will be different because of the absorption of water. If you soak your grains overnight, you will have a larger measurement. I ended up with 2 cups of soaked quinoa. Combine your quinoa with water, according to the ratio 1 quinoa: 1 1/2 water. Bring to a boil and then let simmer for 20 minutes.
  3. Combine quinoa and eggs and mix thoroughly in a large bowl.
  4. Add bread crumbs to the mixture and toss lightly.
  5. Next, add the remaining ingredients and mix thoroughly.
  6. Make 2 inch cakes and cook on a frying pan for 5-7 minutes on each side or until golden.
  7. For the sauce, simply combine all of the ingredients and whisk together.
  8. Drizzle the sauce on top of your cakes and dig in!

*To make your own gluten-free bread crumbs combine 8 slices of gf bread and bake in your oven at 350 for 10 minutes. Let cool for a few minutes and then process in a food processor. I like to use the ends of the bread because I think it gives a better texture but any slices will do.

Serving size: 2 inch cakes

Servings: 52

 These cakes are everything delicious. The sweet and tangy mustard sauce pairs perfectly with the spicy kick to the cakes. It’s just the right amount of heat that keeps your mouth tingling. Don’t be frightened by the list of ingredients. It’s mostly spices that can be altered to what you have in your kitchen. Quinoa is fairly inexpensive and goes a long way. Use this recipe as a start and experiment with different flavor combinations. Try cooking these up and sandwiching them in between a rustic bread for an interesting twist to a veggie burger. Or simply slice up a thick beefsteak tomato and stack on top of the cake with a drizzle of the sweet mustard sauce


Salted Maple Walnut Scones-Gluten Free

Posted in exercise, Food & Recipes, gluten-free by nicolejanaye on June 6, 2011

Before we get to this incredibly delicious recipe I should re-cap this past weekend!

I ran my first half marathon ever! I trained with ‘Team in Training’ for 6 months building my endurance and preparing myself for this day. I raised $1,700 for The Leukemia and Lymphoma Society to find a cure for cancer! The morning started not so bright and early at 3am. The San Diego Rock ‘n’ Roll Marathon is one of the biggest races in the United States with over 26,000 runners, walkers and wheelchair athletes coming from all over the country. The course runs through downtown San Diego, Fiesta Island and ends at Sea World. One of the best parts of the race was running on the 163 freeway. It was a unique and exciting experience that not many people have the opportunity to do.

Now, let me tell you, I’m not the typical runner. I don’t really enjoy running, I prefer more physical contact sports like boxing, football and softball. When I did running in the past, it was short sprinting distances. However, running and training with TNT has brought a new light of running to me. I think the more you do it, the easier it becomes and the more you enjoy it. I never would have assumed that it was possible to run without an iPod. Hah. But I’ve developed into a runner that can truly enjoy hitting the pavement with only my thoughts going through my head. I now understand the relaxing and meditative type of feeling that regular runners feel.

I wanted to start the race out at a slower pace so that I wouldn’t get burnt out through the end. I wasn’t running to beat a time or qualify for any other races. So why shouldn’t I slow down a little and take in the entire experience? There were times when all I could do was tear up. There were times when I closed my eyes and took in a deep breath. There were times when I high-fived onlookers as well as other runners. Many athletes write on the back of their jersey’s who they run for; in honor of, in memory of… I wrote in memory of my grandfather who passed away from cancer. It was nice to be able to read the shirts and see why all of these people were out here. Some of the most inspiring shirts were the ones that read SURVIVOR, and even 3x SURVIVOR. It gave me the extra push to keep running. To be in all honesty, I never was tired. This isn’t to say I wasn’t running hard, because I was. But I was distracted from the scenery, the people , the crowds, the hundreds of volunteers and families cheering me on. I ran a negative split in my race and was able to finish faster than I started! I actually had enough in me to sprint the last mile and a half.

It was an incredible experience to be out there with thousands others doing this all for one reason; to kick cancers butt! This was my first race, but definitely won’t be my last. Team in Training raised $9,000,000 alone this year! This drastic and deathly disease will soon be cured! Soon there will be no parents having to bury their child, soon their will be no widows of husbands who lost their battle, soon we will beat this!

Now, I’m not using this post as a way to advertise but I have $245 left to raise to meet my minimum goal of $1,700. With your help, I could get there. I’ve worked my butt off training for this race and fundraising, it would be incredible to hit my minimum and help catalyze the cure for cancer! That is the link to my fundraising page where you can read a little of my story and make an online donation. Anything is appreciated! Now let’s get back to the food.

I’ve always had a yearning for the combination of sweet and salty. Chocolate covered pretzels were not a foreign treat in my childhood. Salt is added to most dessert recipes to help bring out the flavors. It is no wonder that salted caramel or other salted flavors are taking over! For those of you that eat meat, have you ever noticed that dipping your bacon or other breakfast meat in with your maple syrup from your pancakes is surprisingly delicious? It’s this satisfying combination of sweet and salty that makes your tongue dance with flavors. I created a gluten-free salted maple walnut scone. Not only is the title a mouthful but yours will be too after making these!

I had a gluten-free muffin and scone mix in my cabinet that I wanted to do something with. I want to experiment a little on creating my own scone base, but for now I’m sticking with this. I used the brand ‘Gluten-Free PANTRY’ mix and added in my own set of ingredients to transform this dull package of flours and powders to a mouth-watering, finger-licking scone. Let’s take a look.


  • Gluten-Free PANTRY muffin & scone mix
  • 1 TSP kosher salt
  • 1 Tbl dark brown sugar
  • 3 Tbl chia seeds
  • 3 Tbl ground flax
  • 1/4 cup maple syrup
  • 1/2 cup walnuts
  • 3/4 cup soy milk


  1. Preheat oven to 375 degrees.
  2. Combine all ingredients together in a medium-sized bowl.
  3. Scoop by 1/4 cup measure onto parchment-lined cookie sheet.
  4. Sprinkle brown sugar and kosher salt on the tops of the scones.
  5. Bake for 15 minutes or until golden.
  6. Once removed from the oven, drizzle extra maple syrup on the tops and serve warm!


simple living

Posted in Breakfast, Food & Recipes by nicolejanaye on April 9, 2011

How to explain the things rambling through my mind…These last few months have been a whirlwind. It’s weird but I’ve slowly been sinking into a life of monotonous agendas, routines that I could do blind folded, and eating food that my stomach recognizes so intently that it could cook itself, blind folded.

Moving back to a ‘city’ where a car is needed to get from A to B and all the way to Z is somewhat exhausting. I dislike driving, I always have. I don’t like the idea of dropping $50+ in that tub of oil that is fueling my vehicle to puff out fumes and exhaust in the streets. I would much rather be riding my bike, walking, heck even jump roping to do these routines. But in a city where I live twenty minutes driving distance away, have hills that when you climb them you can see your gas tank drop, and gym bags full of shower care to clean me up after I sweat a pound or two, it’s difficult to manage all that while rollerblading to school or work. It’s not just driving that has gotten to me, but the technology that is consuming my life.

I think I’ve fried my brain of technology. To be honest, I don’t watch tv. I think it’s a waste of time, makes you lazy and should only be used for limited pleasure, on occasion. However, the computer and internet consume a lot of my time. I don’t like that. I tweet, facebook and check my email too often to be true. This glow on my computer screen has practically turned into a night-light. I used to be this adventurous girl, rafting class 5 white waters, climbing 200 foot walls in between a high flowing waterfall. I used to ride my bike everyday to class, use the outdoors as my gym, play softball and football on a regular basis. My closest connection to the outdoors is nature sounds radio playing on my phone as I fall asleep. I’m extremely blessed to be in a beautiful home, a room to myself, my own bathroom and fireplace, warm blankets and an amazing view to come home to every night. Not that I’ve taken advantage of this lifestyle, but I think I’ve lost my appreciation for it and forget that I’m lucky to have a roof over my head. 

I’ve had debates about today’s technology numerous times. I think it’s amazing the things that our world has created, developed, and we continue to push the limits. However, I think most of us have abused the technology. It’s here to make our world easier but not to consume us.  Carl Benz and Gottlieb Daimler helped create the first car, Alexander Graham Bell invented the telephone, Charles Babbage was the first to conceptualize the computer, and without these inventions we wouldn’t be where we are today. But this isn’t for us to take over our lives. It’s to help make things easier, more convenient, and let you run the rest of your day with ease.

This past week I’ve been doing a lot of thinking. I took a day to myself and went in search for inspiration; inspiration for my life, for my future career, for my education, and for today. I was guided in the right direction and began to explore it. I found this saying, “the secret of a better life is: eating right, working out, sleeping well, indulging responsibly, and reading.” I would have to add laughing often, to complete it.

My goal from here on out is to focus on school. I need to finish my college education so that I don’t need to be working out a coffee shop any longer. I’m going to limit my computer time for school, the occasional blog post and indulging in the social media in small amounts, well smaller than what I’ve been doing. Riding my bike to school and work isn’t an option for me right now, but I’m going to try to minimize my driving time as much as possible. When I eat, I’m going to eat. I’m not going to check out twitter, update my facebook status, drive, put on make-up or do anything else but focus on what’s happening at that moment. Now don’t think I’m turning into this crazy hippie, I’m just trying to get back to my roots, to things I truly enjoy in life, and feel better about the way I chose to live my life. I’m working on an article for a magazine my school is creating. The title is ‘simple eating’. If I strive to eat foods with simple, healthy ingredients, shouldn’t I be living my life that way as well?

Today is a new beginning and now it’s my turn to focus on the present. I want to leave you all with a quick meal that I whipped up for breakfast. After I submit the ‘publish’ button, it’s my time to get the day going.


High-protein breakfast scramble


  • Eggs (cage free & organic) *
  • Black beans
  • Quinoa
  • Garlic oil or sun-dried tomato oil (optional)


  1. Cook your quinoa as directed on the box. Near the end of the cooking process, I like to add garlic oil to the quinoa. If you roast garlic cloves in a baking sheet, covered with olive oil, it will emit a wonderful liquid that can be used as you would olive oil. Plus, it has an incredible taste.
  2. Whether you choose to use a can of black beans (rinsed, of course) or cook your own, heat them up in a separate pan, drizzled with your choice of oil. Don’t be afraid of olive oil. I use a small amount, but it’s healthy fat. People are so afraid of avocados, olive oil, and nuts but decide to eat a snickers bar sometime during the day. Our bodies need healthy fat. Don’t be afraid of it.
  3. Combine the black beans and quinoa and crack an egg or two over the mixture. Sometimes I scramble them and other times I keep them sunny-side up.
  4. Top with fresh basil.

*You can find this list somewhere on the internet but there are 10 foods that should ALWAYS be consumed organic. Eating 100% organic is amazing but not many people can afford to eat this way. However, eggs made the list and should always be consumed as organic.



Breakfast in bed

Posted in Food & Recipes by nicolejanaye on January 18, 2011

To tell you that I’m lounging in my satin white sheets, fire-place roasting my chilled toes, sex and the city playing on re-wind, and casually sipping the day away with lemon water and an occasional green smoothie; well..I would be lying.

It’s time to pull my head out of my ass passport and put it back in the books. Travel, fun, all hopes and dreams are over and school is back in session. Okay, maybe not all hope and dreams, and I might have a little bit of fun, but no international tickets will be stuffed in my wallet anytime soon. I’m back at school and like a good student, I’m an hour early.

Since we are in the lying, conniving mood, I will tell you all what I had for my delicious, relaxed, breakfast this morning.

Creamy, succulent soy yogurt laying on a bed of ice-cold, plump blueberries. Sweet, ripened bananas coat the next level in order to support another round of devilish goodies. A thick portion of chia seeds pave the way for crunchy walnuts and sweet cranberries.

To be honest, I had this yesterday for breakfast. Today I stuffed a banana down my throat while getting ready, barely managed to fit an apple between my post-wisdom operated teeth, and shoveled a greek style wrap between my chompers this morning. Alright, it wasn’t that hectic but definitely not breakfast in bed. The wrap was stuffed with pesto, tomatoes, cucumbers, pepperoncini, baked tofu and lots of spinach.

Well, I guess I should start reading the syllabus and massaging my hands; soon to be so severely tortured. Tata for now.

Banana-rum pancakes

Posted in Food & Recipes by nicolejanaye on November 18, 2010

A traditional Denmark treat, ebelskivers are a great addition to any meal. These light, puffy pancakes can be filled with fruit, chocolate, jam and cheese. Ebelskivers are wonderful served for breakfast, hors d’oeuvre, or as a light dessert.

This recipe can be used as a traditional pancake recipe, however to create the ebelskiver ‘look’, you need to have a specific pan. These can be bought at your local cookware store or William Sonoma.

Banana Filling

  • 2 ripe bananas, chopped
  • 1/4 cup light brown sugar
  • 1/4 teaspoon freshly grated nutmeg
  • pinch of salt
  • 2 tablespoons earth balance

Vanilla Batter

  • 1 cup whole wheat flour
  • 1 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 chia eggs*
  • 1 cup soy/almond milk
  • 2 tbsp earth balance
  • 1/2 tsp pure vanilla extract

*Chia eggs are a combination of chia seeds and water. Mix 2 tsp chia seed with 6 tbsp water. Let the mixture sit for a couple of minutes until the chia absorbs most of the water. The combination will create a slimy finish. This is your egg replacer. Chia seeds are incredibly healthy and beneficial to any diet.


  1. To make the filling, combine the bananas with the brown sugar, nutmeg and salt. In a saute pan, melt the earth balance. Stir in the  banana mixture and cook for 5-7 minutes or until the mixture becomes liquidy.
  2. To make the vanilla batter, whisk together all of the wet ingredients in a large bowl. In a smaller bowl, whisk together the chia eggs, milk, smart balance and vanilla extract. Slowly combine the dry ingredients into the wet ingredients.
  3. Next, brush the wells of the ebelskiver pan with a small coating of earth balance. Turn the heat to medium high and add 1 tablespoon of the vanilla batter.
  4. Fill 1 teaspoon of the banana filling on top of the vanilla batter. Then top with another tablespoon of batter to create a sandwich of flavors.
  5. 3-5 minutes later or once you see bubbles appear on top of the ebelskivers, flip them over with 2 short wooden skewers.
  6. 3 minutes later, both sides should be fully cooked and ready to serve.
  7. Dust the ebelskivers with a light sprinkle of powdered sugar and serve up!