Breakfast Time Machine // LITTLE LESSY

CONFESSION. THE LAST thing I think about at night before falling asleep isn’t my family, my goals or my boyfriend (sorry). It isn’t spent reflecting on what I accomplished that day or a mental run-through of what needs to happen the next. Nope. The last thing I think about before I slip into a sweet, sweet slumber is… what do I get to eat for breakfast? 

And these days I’ve been hitting the hay happily salivating over the promise of another (for the 4th time in a week) delicious stack of pancakes to wake up to in the morn.

But not just regular pancakes.

And not the kind that leaves you in a sugary-carbo-loaded induced food coma either.

Nope – these guys pack some serious nutritious punch hitting on all the important food groups to complete a meal: healthy carbs, protein, and maple syrup (ya I’ve decided the sweet stuff deserves to be a food group of its own…disclaimer: not scientifically proven that maple syrup is healthy but I like to tell myself that. Come on, it’s natural!).

Healthy Oatmeal Banana Pancakes

And the best part about these pancakes is that they are a cinch to whip up so you don’t even have to wait til Sunday to make them. I first stumbled across the recipe via Lexy of Proper Pinwheel – who got the recipe from the instagram account of @megeatswhole.

Since I have a small addiction to making otherwise unhealthy foods healthy, giving this a go was a no brainer. Besides all the ingredients were items I’d otherwise eat for breakfast, and were already standing at attention waiting for me in my kitchen.

Ready for the recipe? 1 mashed banana + 2 eggs + 1/4 c of oats + a dash of cinnamon. Mix. Cook like a pancake. Top like a pancake. Smash against face.

The recipe only makes 3 pancakes so it’s good for 1 person. I doubled it for Daniel and I to enjoy but since that guy is a bottomless pit I think next time I’d quadruple it for him.

Since trying to stick to a mostly gluten and dairy free diet I’ve been experiencing some serious pancake-withdrawal so I’m pretty stoked to have this recipe in my life.

If you make them let me know what you think!



Healthy Little Energy Nuggets | LITTLE LESSYIF YOU’VE EVER found yourself in the bulk food section of a Whole Foods discretely trying to clear them out of their “Energy Nuggets” then this recipe is for you. I am so obsessed (re: addicted) to them that I’ve thrown a suggestion (or 2) into their comment box regarding the scooping tool. You see, these little guys are way more deserving of tongs. One time I made the scientific claim to a floor manager that sales of the nuggets would increase twofold if they made the switch because people would be able to stash way more into their bag. Right now you have to like, work for it (they don’t scoop well) and while the added challenge is good for both my waistline and wallet…. I WANT MORE.

The reason I love these guys so much is that they’re the perfect healthy antidote to my over-active sweet tooth. Since I’ve cut out gluten, dairy and processed sugar I’ve had to get creative when trying to curb my cravings (guys, I’m not super-human). These little guys always do the trick. They taste sweet and chocolatey and just…. oh my god good. The problem is restraining yourself to have just 1 or 2. Natural or not dates are still high in sugar.

Energy Nugget Ingredients

The recipe is a super loose one. It combines enough of the ingredients of the real-deal Whole Food’s nuggets that the taste is similar, with stuff I already had in my cupboards. The proof is in the carob powder though.

Carob Powder

It’s the sneakiest little ingredient that makes you think you’re eating chocolate but you aren’t – which is fine by me. Carob is naturally a bit sweeter-tasting than Cocoa so it kicks the “treat” level of this up a notch without actually having to add additional sweetener. Actually, that’s what I love most about this recipe compared to most “bliss balls” (including these) – no agave, maple syrup or honey necessary.


Maca Root Powder is a new-to-me ingredient.  It certainly isn’t quintessential to the outcome taste/texture-wise but it does boast a ton of health benefits. A side from just generally being nutrient and vitamin rich, it’s been known to increase energy levels, enhance memory and act as an immunity booster. It’s also supposed to be good to clear up your skin and relieve menstrual and menopausal issues like cramping, mood swings and hot flashes (hey I can’t make this stuff up). Note: I read something about it not being awesome for pregnant ladies or those who are lactating. Just an FYI.


Okay. Moving on.

Making these is super simple. The dates, raw almond butter and carob are your mandatories but feel free to get creative with whatever nuts and seeds you have hanging around. Toss all ingredients in a food processor, roll into balls, coat with some sesame (or not) and voila!

Yields 15
A delicious and healthy treat that punches a kick of energy and curbs sugar cravings without succumbing to processed crap. Warning: self-restraint still required you don't want to polish these off in one sitting as they are still high in natural sugar.
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
  1. 20 pitted dates
  2. 3 tablespoons raw almond butter
  3. 3 tablespoons sunflower seeds
  4. 3 teaspoons maca root powder
  5. 3 tablespoons carob powder
  6. 1/4 cup chopped raw almonds
  7. 1/4 cup chopped cashews
  8. water (as needed for binding)
  9. sesame seeds (for coating)
  1. In a food processor combine dates, almond butter, sunflower seeds and maca powder. Process until it starts to blend. Add the carob powder and chopped nuts and continue to process until combined. If the mixture looks too crumbly add water in small amounts at a time (I added 1 tablespoon and it seemed to do the trick). You want the mixture to be gooey. Not too wet or too dry.
  2. With your hands dig into the mixture and start rolling the 'dough' into little balls. Finish by rolling the balls in a bowl of sesame seeds to coat.
  3. I like to store mine in the freezer so that I don't eat them all at once.
  1. Get creative with the ingredient list and measurements. This is merely a guideline, I assure you, you can't really mess this up.
LITTLE LESSY http://littlelessy.com/


Gluten-free Dairy-free Blueberry Lemon Pancakes

Blueberry Lemon Pancake Recipe

THERE IS NOTHING quite like a Sunday morning. You know, when you wake up and you’re all cozy in bed and the sun is pouring through the window tickling your face and the birds are chirping. Ah, bliss. Throw in someone to bring you breakfast in bed and life is good. This is pretty much how my Sunday started (minus the person bringing me breakfast in bed, part). For now, the only person who’s making me breakfast is me, so if I want to eat I got-sta get up.

It was pretty clear to me within minutes of waking what I wanted to eat. If you haven’t already figured this out, I kind of have an obsessive personality – in that once I decide I want something I HAVE TO HAVE IT. RIGHT NOW. And on Sunday it was blueberry pancakes.

So I researched a few recipes on Pinterest – specifically ones that were somewhat healthy (I didn’t want to completely derail my Sweat In The City Challenge). Then, I got myself out the door to hunt down 2 missing ingredients (blueberries and xanthan gum). I should have known that finding the xanthan gum would be tricky, especially since I couldn’t figure out how to pronounce it so I refused to ask for assistance. After 2 different markets I opted to mission it to Whole Foods where I knew I’d have success. #wholefoodsforthewin

I followed this recipe and didn’t sway too far from it. I did however swap out the agave syrup for Xylitol Sweetener because my mom sent me some a few weeks ago and I wanted to try it. (side note: super strange that I cooked a recipe with 2 ingredients that start with X, no?)


Fresh Blueberries and lemon

1 cup blueberries + juice from 1 lemon

Lemon Blueberry Mixture

mix together with your sweetener, water and blend!

Lemon Blueberry Pancake Recipe

whisk gluten free flour, baking powder and xanthan gum


Lemon Bluberry Pancake Batter

combine it all together

I will have to admit that I found my batter to be particularly thick and I don’t necessarily know if it was supposed to be. I ended up adding a bit of water because I found it difficult to work with during the cooking process. I will also admit that half-way through cooking these my expectation for deliciousness significantly dropped. I sought it through to the end though, and I suggest you do that same.

Healthy Gluten Free Lemon Blueberry Pancakes

I actually quite liked these! They aren’t light and fluffy like a traditional pancake but the lemon adds a really nice hint of flavour. I think the thing to remember when you’re cutting out gluten, dairy and eggs from any recipe is that it’s not going to be the same as if you’d use them – lower your expectations people! Once I drizzled these suckers with maple syrup they were pretty awesome and I’d definitely make them again! I think the best past was that I didn’t feel bloated or stuffed or sick by the end of the meal. Which is a win in my books – especially since I was planning on hitting the beach later in the day.