I love pancakes! I will eat any type of vegan pancake but my kids are very picky! This is my tween’s favourite pancake recipe and at her request we load the batter up with lots of cinnamon! Yep she has a serious cinnamon addiction but at least there are health benefits to it!
Vegan Cinnamon Pancakes
- 1 cup of brown rice or spelt flour
- 1 tbsp cane sugar
- 2 tbsp of baking powder
- tiny pinch of Himalayan salt
- 1 cup almond, soy or hemp milk
- 2 tbsp of veggie or coconut oil
- Cinnamon to taste
- a sprinkle of raw shredded coconut optional
- Organic banana slices, strawberries or your favourite berry
- 100% Pure maple syrup
Combine the flour, cinnamon, sugar, pinch of salt, shredded coconut if your using it and baking powder in a big bowl. Mix. Add in the milk and oil and mix well. Oil a frying pan or griddle with some coconut oil or vegan butter and ladle your batter in. Cook for a few minutes and flip. Cook for a couple more minutes. After you plate your pancakes you can add your choice of fruits on top. I like to add sliced organic bananas and strawberries. You can then drizzle pure maple syrup on top. We also like to sprinkle cinnamon on top to finish it!
This recipe is super easy and fast to throw together!
One of my favourite hot cereal to make is millet. Millet originated about 5,000 years ago in China. It is one of the earliest grains that was ever cultivated. I love millet because it is highly nutritious and has 3g of fibre and 5g of protein in just a 1/4 cup serving! Hurrah!
Here is how I make my hot millet cereal …
- 1 cup millet grits
- 3 cups water
- pinch of Himalayan salt
- sliced fruit of your choice or berries
- splash of milk, or drizzle of pure maple syrup optional
- Boil water with the pinch of salt
- Add the grits & mix well
- Cook for 10-15 minutes stirring occasionally
- Add desired amount in a serving bowl
- Add a splash of almond of hemp milk if desired or you could also add a drizzle of pure maple syrup
- Add sliced fruit of your choice or berries
- Sprinkle with cinnamon
As you can see it’s and incredibly easy to make breakfast and it’s pack with the nutrition your body needs to start the day with!
One of my favourite vegan comfort foods is macaroni and cheese. I’m sure many people are with me on that one. Vegan or not! I’ve come across many recipes but I end up re-vamping it and adding or excluding ingredients to suit my liking. Also not all vegan cheeses are created equal as we know! It has to melt for goodness sake! My favorite vegan cheese on the market is daiya hands down. It tastes great and melts perfectly in every recipe I’ve used it for. This is my favourite recipe for maccaroni and cheese …
Vegan Mac & Cheese
- 1/4 Cup brown rice or spelt flour
- 2 cups almond milk
- 1 tsp Himalayan salt
- garlic powder to taste
- 1/4 cup vegan butter
- 1 tsp or to taste of nutritional yeast
- black pepper to taste
- Paprika to taste
- 2 cups vegan cheese
- 2 cups of brown rice elbow pasta or your favourite type
- Preheat oven to 350.
- Boil brown rice pasta.
- In a saucepan melt butter, then add flour and mix.
- Add milk and spices and mix.
- Add 1 cup cheese to the mixture. Mix.
- Drain pasta and add half of the pasta to a casserole dish.
- Pour some of the sauce over top of the pasta and add some of the cheese on top.
- Add remaining pasta into the baking dish and cover with the rest of the sauce mixture.
- Top with cheese. Bake for 25 minutes covered.
- At the 25 minute mark remove cover and broil for a few minutes until golden brown.
One of my favourite things to make is kale soup. It’s my idea of vegan comfort food! I grew up eating collards in my mom’s Portuguese cuisine and growing up that’s what my mom used in my soup. Although I still like them I prefer to use kale in the soup. Kale works fantastic and cooks fast. It’s my go to soup when I need to whip something together super fast. I like to add turnip along with potatoes and carrots to the soup. The kids will eat the turnip thinking it’s just potato. Yep a mom has to become sneaky in order to get those veggies in sometimes!
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