Ashley Pettit shared one of her favorite kid-friendly recipes, Chocolate Banana Pancakes, as the kids head back-to-school. It’s a healthy, flavorful recipe that little ones will have a hard time saying ‘no’ to!

Ashley says, “My biggest challenge with my 3 ½ year old daughter is getting her to sit down for breakfast. The only thing I can do is make it impossible for her to say no! These banana-chocolate pancakes are a great incentive, while healthier than regular pancakes, so parents don’t have to feel guilty or worry about plying their kids with sugar first thing in the morning!

Chocolate Banana Pancakes


2 cups oat flour, gluten-free
2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup plain greek yogurt
1 cup unsweetened hemp or oat milk (“Mom‘ prefers Banana Wave Bananamilk)
1 egg
1 tsp vanilla extract
2 bananas, sliced (wait to slice them for when you serve the pancakes so they do not brown)
1/3 cup mini dark chocolate chips, to top
Coconut oil for pan – tip: to save on fat, use the coconut oil spray!


1. In a medium bowl, mix together the dry ingredients; flour, baking soda, salt, + cinnamon

2. In a smaller mixing bowl, combine the wet ingredients: yogurt, milk, egg, + vanilla.

3. Mix the wet ingredients slowly into the dry- mix well.

4. Heat a skillet over medium heat + spray with the cooking oil.

5. Using a 1/3 cup measuring cup, pour the batter into the skillet. Cook for 3 minutes, then flip + continue until lightly browned. Continue to cook the entirety of the batter.

6. When ready-to-serve; top with 1 TBSP chocolate chips + some banana slices!

Makes 8 pancakes.

Ashley’s Tip: Make the pancake base plain so you can change toppings throughout the week. Double the recipe, save half fresh + freeze the rest for the following week. Parents need more free time outside of the kitchen after all!

*Recipe and image courtesy of Nutritionist Ashley Pettit, of Living with Ashley.*

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I feel a little late to the egg muffin party… I have always made quiche instead! But Starbucks makes delightful little egg bites that are around $4-5 for two, and in the interest of saving money, I decided to whip up some egg muffins yesterday afternoon. I used what I had on hand, which included eggs, chorizo sausage, fresh baby spinach, bell pepper, and shredded cheddar…and just like that, I have a favorite new healthy breakfast option!


Tiny Green Mom’s Veggie, Chorizo & Cheese Egg Muffins

Makes 6 egg muffins


6 eggs
1 package chorizo sausage, cooked
1 cup fresh baby spinach, chopped
1/2 yellow or orange bell pepper, diced
1/2 cup shredded organic cheddar cheese
Salt & freshly ground black pepper, to taste
Optional: diced yellow onions


Preheat the oven to 350 F.

Grease muffin cups with olive oil or coconut oil, or line with paper liners.

Cook chorizo sausage over medium/high heat until cooked through; set aside.

Chop baby spinach and dice bell peppers; set aside.

Mix eggs, salt and pepper; set aside.

In each muffin cup, add equal amounts of chorizo sausage, bell peppers, spinach. Sprinkle each cup with cheese. Pour egg mixture to cover each cup equally.

Bake for 15-18 minutes. Insert a knife or toothpick into center of egg muffin to see if it comes out clean; if so, they are done!

Pop out onto plate and serve. Enjoy!