CHERRY HAZELNUT PANCAKES
If you use unsweetened milk, add about one and a half teaspoons more Sucanat. Feel free to garnish with chopped toasted hazelnuts and to serve with maple syrup (though you shouldn’t need it). SERVES 4 (MAKES ABOUT 15 SMALL PANCAKES) INGREDIENTS 2 cups spelt or whole-wheat flour 2 tablespoons Sucanat or brown sugar 1 […]
HAZELNUT PANCAKES WITH MOLASSES
Molasses lends these tender, moist pancakes a rich, toasty flavor. SERVES 4 (MAKES 11 PANCAKES) INGREDIENTS 1 3/4 cups plain unsweetened rice milk 2 large eggs 4 tablespoons vegan butter, melted 1 teaspoon molasses 1/2 teaspoon hazelnut extract 1 cup white whole-wheat flour 1/2 cup hazelnut or almond meal or flour 3 tablespoons coconut […]
CORNMEAL PANCAKES WITH WARM STRAWBERRY-RHUBARB COMPOTE
Here, a chunky compote of gorgeous, in-season strawberries and rhubarb tops light and fluf y cornmeal pancakes. SERVES 6 (MAKES 24 PANCAKES AND 3 1/2 CUPS COMPOTE) FOR THE PANCAKES PANCAKES INGREDIENTS 3 large eggs, separated 1 1/2 cups unsweetened plain soy milk 2 tablespoons safflower oil, plus extra for cooking pancakes, divided 1 […]
SCRAMBLED EGGS WITH FRESH CHIVES
Adding a bit of soy milk to eggs makes them fluf ier, while chives provide fresh flavor and verdant color. Opt for a wooden spoon or silicone spatula to avoid scratching your nonstick pan. SERVES 4 INGREDIENTS 2 tablespoons vegan butter 8 large eggs 1/4 cup minced fresh chives 3 tablespoons plain unsweetened soy […]
ORANGE CREPES
Serve slathered with orange marmalade or strawberry preserves or drizzled with maple syrup or dairy-free dark chocolate sauce (try one teaspoon per crepe). Keep flat, roll up, or fold into quadrants. Consider preheating the oven to 300 degrees F to keep already-cooked crepes warm. SERVES 4 (MAKES 9 CREPES) INGREDIENTS 1 1/4 cups plain […]
TRIPLE APPLE OATMEAL WITH MAPLE SYRUP
For another hit of apple, garnish with apple chips SERVES 4 INGREDIENTS 2 cups apple cider 2 cups plain unsweetened oat milk 1/2 teaspoon kosher salt 1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided 2 cups rolled oats 1 cup shredded peeled apple, such as Fuji (about 2 apples) 1/4 cup pure maple syrup […]
OATMEAL PANCAKES WITH TOASTED PECANS AND RAISINS
Inspired by a bowl of oatmeal with nuts, raisins, and cinnamon, these pancakes can be doubled for brunch get-togethers. To convert to vegan, use an egg substitute or one tablespoon of ground flaxseeds mixed with water. SERVES 5 TO 6 (MAKES ABOUT 20 SMALL PANCAKES) INGREDIENTS 1 3/4 cups plain unsweetened oat milk Scant […]
CHILLED DATE-CINNAMON OATMEAL WITH PECANS
It sounds counterintuitive, but chilled (rather than hot) oatmeal—similar to muesli—is smooth, rich, creamy, and flavorful. For the ultimate texture, don’t skip the step of soaking the raw oats overnight (it enables them to soften). I love to make a large batch and keep it in the fridge for up to five days. MAKES 3 […]
VANILLA CHIA SEED PUDDING WITH COCONUT YOGURT
Chia seed pudding has become popular in health-oriented restaurants—for good reason. It’s incredibly easy to make, and delicious. Basically, stir together a handful of ingredients, and let the chia seeds naturally thicken the mixture into a nourishing, creamy pudding. Top with fresh fruit and nuts. MAKES ABOUT 2 3/4 CUPS (3-4 SERVINGS) INGREDIENTS 2 […]
BAKED ALMOND AND CINNAMON STEELCUT OATMEAL WITH WARM BERRY COMPOTE
Crunchy toasted almonds and sweet berry compote make this breakfast special. If you’re skipping the compote, stir in about a quarter cup of pure maple syrup. Don’t skip the step of toasting the oats—it enhances their flavor. If reheating individual portions later, stir in more almond milk (about three tablespoons per serving). SERVES 6 […]