While I am not big on breakfast, every once in a while I get a craving for it. There is something about having a plate of food with savory and sweet that I just love. Get a bite of pancake, a bite of tofu scramble, pancake then some potatoes. It is so good. This breakfast has 3 components: fluffy vegan buttermilk pancakes, delicious tofu scramble and crispy breakfast potatoes. Add in whatever fresh fruit you like and there you go. The best vegan breakfast you will ever have. I promise.
FOR RECIPE VIDEO CLICK HERE.
3/4 cup flour [96g]
Pinch of salt
1 1/2 tsp baking powder [6g]
2 tbsp coconut sugar or any sugar you like [8g]
1 cup plain almond milk [250 mL]
1 tsp apple cider vinegar [5 mL]
Add 1/2 cup [125 mL] of almond milk and apple cider vinegar together. Mix and set aside for 5 minutes. This makes the vegan buttermilk. In a bowl add in flour, salt, baking powder and coconut sugar. Mix well to combine and make sure there are no clumps. Then add in vegan buttermilk and the other 1/2 cup of almond milk. Mix until the batter is formed should be thick but move easily. In a non-stick pan on medium heat add in some batter. Cook until bubbles have formed on the top and then flip. If you are not using non-stick you may want to add coconut oil, vegan butter or non-stick spray to the pan. Serve up with maple syrup and fruit.
Makes 4 pancakes large pancakes or 8 small ones.
1/4 block of extra firm tofu
1 tbsp nutritional yeast [5g]
1/4 tsp salt [1g]
1/4 tsp garlic powder [1g]
1/2 tbsp vegan butter [7g]
In a pan add your vegan butter until it melts. Then crumble in tofu. Add in nutritional yeast, salt and garlic powder. Mix and cook on medium heat. I like to cook one side for about 10 minutes. Until it has turned crispy and golden. Then remove from pan. If you would like to top with vegan cheese or mix in veggies you can do that as well.
1 gold potato
2 baby bell peppers
1/8 of red onion
1/2 tbsp olive oil [7 mL]
1/2 tsp salt [2g]
Preheat oven to 450F [232 C]. Chop up the potatoes, bell pepper and onion very small. Place everything in a pan. Then cover with olive oil and salt. Toss to coat everything. Place in the heated oven and cook for about 20-30 minutes. Be sure to check after 10 minutes of cooking and toss. Everyone’s oven operates differently so if you’re oven tends to run hotter maybe drop the temperature down to 400F [204 F] you don’t want the potatoes to burn.
Serves 1-2 depending on how many potatoes you like.
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