Healthy vegan breakfasts aren’t hard to come by. Fruit, smoothies, granola etc. are popular choices and make a great, nutritious start to the day. But what if you’re looking for something a little more substantial and indulgent… a little more Sunday-morning-breakfast-in-bed-worthy? There was plenty of inspiration for filling breakfast ideas in the July/August issue of Vegan Life magazine.
A double page spread on filling breakfast ideas really caught my attention, particularly these pancakes which I adapted to be whole grain and fat-free! Get the recipe below.
Vegan Whole Grain Banana Blueberry Pancakes
|Prep time||Cook time||Total time|
|5 mins||5 mins||10 mins|
Naturally sweet pancakes that are oh-so-indulgent yet virtually guilt-free! Adapted from a recipe by The Vegetarian Society.
1 mug whole grain flour
1 tsp baking powder
1 mug almond milk
1 medium ripe banana, mashed
1 tsp vanilla extract
1 tbsp maple syrup
1. Mix the plain flour and baking powder together in a large bowl.
2. Stir in the almond milk, banana and vanilla extract.
3. Add a quarter of the mixture to a non-stick frying pan. When it starts to bubble on top and turns golden brown underneath, flip over to the other side and cook for another minute. Repeat with the rest of the mixture.
4. Heat some blueberries in a small pan until juicy. Serve the pancakes immediately with the blueberries and some maple syrup. Enjoy!
Also on this spread, there were featured ‘light-as-air crumpets’ which I shall definitely be trying next and an incredibly delicious looking ‘cashew berry French toast’ made with impressively innocent ingredients.
I was delighted to come across a page on a selection of products that are accidentally vegan, which included these Jus-Rol croissants (imagine these warm from the oven with jam? oh my) and Soreen banana fruit loaf.
So, as you can see, being vegan doesn’t mean smoothies for breakfast every day! There are plenty of delicious, filling and indulgent options out there. I’m dreaming of a Sunday breakfast in bed with a warm croissant, jam, fresh orange juice and the latest copy of Vegan Life magazine. What could be better?
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