When I turned vegan, something I struggled with at first was breakfast. My go-to was eggs; scrambled, fried, boiled. I’d have them on toast and be full and satisfied. Other times I would indulge in some pancakes.
Growing up, my family and I always had pancakes for breakfast on the weekend. Without fail, we’d be woken up by the warm buttery smell of fresh pancakes. It’s one of my most treasured childhood memories, and definitely something we want to do with Willow.
It wasn’t until recently that I discovered these two vegan pancake recipes, which are to die for! One is healthier than the other, but they’re both delicious and make for a decadent weekend breakfast treat.
Since going vegan, I’ve replaced my scrambled eggs with scrambled tofu, and found these amazing pancakes recipes. I’ve also adopted a few quick and easy breakfasts I throw together on work days, since we have to get Willow ready for daycare too.
I usually save the more complicated breakfasts for the weekend, or days I’m not working, so I can sit down and enjoy my meal (as much as any parent can, while there’s a toddler on the loose).
So, in no particular order, here are my top five favourite vegan breakfasts:
These. Are. Deadly. I say these are the “healthier pancakes” and they are…when you don’t add as many chocolate chips as I do ;)
I usually omit the chocolate chips for Willow so I can send her off to daycare with a tasty healthy snack. But on the weekend, or when we’re feeling like a treat, we load up the chocolate chips.
They’re more dense than your traditional pancakes, so a little heavier to eat, but still amazing.
You can click the above photo, or click here, to be taken to the FOK website for the recipe.
Good Ol’ Fashioned Fluffy Pancakes
This is a recipe my sister told me about, and I’m not sure where she got it from. Since my mum & sister are vegan as well, we’re always sharing amazing recipes we find with each other.
We’ve been on the hunt for the ultimate fluffy pancake recipe for a while, and nothing quite matched up to our childhood pancakes; until now.
It’s ridiculously simple, quick and easy, and makes absolutely perfect fluffy, delicious pancakes.
1 cup flour
1 tablespoon baking powder
1/2 cup sugar
Almond milk to reach desired consistency
You can multiple this ratio to make bigger batches, too! The crucial step to remember is match tablespoons of baking powder to cups of flour. This is what gives the pancakes the light fluffy texture.
I’m a fan of small thick pancakes, so I tend to keep the mixture quite thick. In my childhood I would smother them with obscene amounts of Nutella (honestly not sure why I wasn’t an obese child), but today it’s usually a little dairy free “butter”, jam and fresh fruit. Or pure maple syrup (I do live in Canada after all).
This is a recipe I just started using a couple weeks ago, despite being gifted two lovely Oh, She Glows cookbooks over a year ago. It can be bulked up with a scoop of vegan protein powder to make it a true “gym rat” smoothie.
It’s like having dessert for breakfast, and has definitely become my new go-to breakfast smoothie. I also make this as a snack for Willow, adding a banana to give her an extra dose of plant goodness.
1 cup almond milk
2 tablespoons rolled oats
2-3 pitted dates (I like to use 3)
1 tablespoon chia seeds
1 tablespoon nut butter
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
4-5 ice cubes
If I’m adding my protein powder, I throw in 1 scoop vanilla protein & greens powder, by Vega.
This recipe is found in the Oh She Glows cookbook, which you can buy here. You can check out her website here, where she regularly uploads amazing vegan recipes for everything from smoothies and casseroles to chocolate brownies and homemade caramel sauce. Yum, yum, yum yum yum yum.
I don’t know why it took me so long to try tofu scramble! I kind of forgot about tofu for a while, thinking I could only use it in a stir fry, or curry. But tofu scramble is my new breakfast/brunch go to. It’s quick, easy, SO TASTY, and even impressed my carnivore, egg loving boyfriend it’s that good.
I use this recipe from It Doesn’t Taste Like Chicken. I stumbled across it one day and loved the spice mix so much I haven’t tried another recipe. I keep forgetting to buy black beans so I haven’t made it exactly as this recipe tells you to, but I can only imagine how good it is with all the add-ons.
If I don’t have red peppers on hand, I just throw in whatever vegetables we have lying about. We’ve had it with sweetcorn and peas, and it was still delicious.
Pair it with a warm buttery slice of toast, and you are in heaven.
Toast And Avocado
This does’t really count as a recipe, but hey ho, I’m including it anyway. I haven’t been eating a ton of avocados lately, but I probably indulge once or twice a week.
The toppings I use often are; pepper, salt, lemon juice and sliced cherry tomatoes. There are so many great ideas online for delicious toppings! I’m a creature of habit so usually stick to these basics.
My current favourite toppings are a sprinkle of salt, garlic powder, and nutritional yeast. It might sound totally odd, and definitely grosses Ben out, but it makes the most delicious slightly cheesy avocado toast.
So, these are currently my favourites, but I ALWAYS love hearing about new vegan recipes, so if you have a go-to favourite vegan breakfast, please let me know! Comment below, shoot me an email, or reach out on instagram! You can never have too many delicious breakfast recipes under your belt. ;)