When I stumble upon a good no-fuss breakfast, I have the tendency to tire it out. I have no shame in making the same breakfast over, and over, and over again. Take oats. You know how dedicated I am to my morning oats, whether cooked or baked. Well devoatees, Vegas shook up my routine, because I broke the mold yesterday. I made pancakes for breakfast. That’s right, I whipped up a batch of Katie’s Blueberry Pie Pancakes yesterday and loved them.
I love them not only for their berry-liciousness, but also because they contain no sugar or animal products. A great way to start the day in my book. I followed Katie’s recipe with just a few changes — I added 1/4 tsp coconut butter and 1/2 banana. I loved the taste, but they were a tad gooey, so
after gobbling them up, I resolved to work on the consistency on the next go-around.
Who knew it would be the same day? Yes, I confess. I made pancakes for dinner. Before you assume our diet lacks in the veggie category, you should know that I had every intention of making farro salad. But my husband requested breakfast for dinner. Who am I to argue with such a harmless request?
For our dinner cakes, I added 1 Tbsp coconut butter per batch, subtracted the same amount of almond milk, and forewent the banana. They were still gooey, so I might add a chia egg or try a different flour next time to see if I can make the perfect pancake. Despite the gooeyness (let’s be honest, not a fatal character flaw if you’re a pancake), they were tasty all by their lonesome. No syrup or sugar necessary. That says a lot for these little guys.
Care to guess what’s on tomorrow’s breakfast menu? Hey, it’s better than what we ate in Vegas, so I figure it’s cool to ease back into health, no?
Hope everyone celebrated National Iced Tea Day in style! I enjoyed an iced tea from Peet’s sweetened with Truvia. San Francisco’s notoriously chilly weather never stops me from enjoying my summertime drinks.
Do you have a favorite vegan pancake recipe? How about a favorite ‘normal’ pancake recipe?