breakfast | 21 Days Vegan

Vegan Lemon Poppyseed Pancakes

February 12, 2023 No Comments

I’ve never met a vegan baked good I didn’t consider adding lemon and poppyseeds to. Lemon poppyseed cake? Of course, it’s a classic. Lemon poppyseed cookies? Unsurprisingly, also great. Lemon poppyseed pastries? Yes please! Lemon poppyseed ice cream? Haven’t found any yet but I bet it’s delicious. So on a chilly, foggy Sunday morning when I was craving something hearty and sweet for breakfast of course I was going to lemon poppyseed it up. I’ve been experimenting with a number of variations on vegan pancakes and since you can use a mixture of lemon juice and plant based milk to replace buttermilk this was already primed for lemon poppyseedizing.

I was thrilled with how this came out. They cook like drop scones, sitting high in the fry pan rather than spreading out. This means when you eat them they are tall and fluffy while still moist on the inside. Do not skimp on the fresh lemon juice squeezed over the top of the pancakes along with maple syrup, it gives it such an amazing lemon boost. The only downside of the whole experience was discovering my husband had eaten all the extra ones while I wasn’t looking! Guess I’ll have to make another batch….

Print Recipe

Vegan Lemon Poppyseed Pancakes

The fluffiest, tallest, and lemon poppyseed-ist vegan pancakes ever! Somewhere between a pancake and a drop scone, these are delicious smothered with more fresh lemon juice and maple syrup!

Prep Time10

Cook Time5

Course: Breakfast

Diet: Vegan

Keyword: breakfast, vegan

Servings: medium pancakes

Equipment

Ingredients

1 cup Plant-based milk
1-2 Lemons
1/4 cup Vegetable oil use a neutral oil like canola or peanut, not olive oil
1 1/2 cup Flour
1 tbsp Baking powder
1/8 tsp Baking soda
2 tbsp Sugar
1/2 tsp Salt
1 1/2 tbsp Poppy seeds
2 tbsp Plant-based butter for frying

Instructions

Add the flour, baking powder, baking soda, sugar, salt, and poppy seeds to a bowl, then grate in the zest of one lemon. Whisk to fully combine the dry ingredients.
Measure out a cup of the plant-based milk then add 1/4 cup of lemon juice – this is about one medium/large juicy lemon but you might need a second lemon if it's not quite a quarter cup. Mix the milk and lemon mixture, then let it sit for 5 minutes or so until good and curdled. Then add in the oil and whisk to fully combine (you don't want the oil sitting in a layer separate from the milk).
Pour the wet ingredients into the dry ingredients then stir to combine.
Preheat a non-stick fry pan on medium heat, and add about 1/2 tbsp of butter for every 2 pancakes you're cooking (i.e. if you have a frypan that will fit four pancakes, use 1 tbsp. If you have a frypan that will fit all 8 pancakes, use all 2 tbsp of the butter).
Once the butter is melted and starting to sizzle, add a hearty dollop of pancake batter. It won't spread much, but you can form it into a roughly circular shape with a spatula or spoon.
Cook cakes for 2-3 minutes per side, or until the base is a golden brown. If cooking in batches, place the finished pancakes on a baking tray in a warm but off oven.
Serve with maple syrup and lemon juice. Enjoy!

recipes

Vegan Chia Seed Pudding Three Ways

January 28, 2023 No Comments

I’ll admit I’ve always been iffy on chia seed pudding. Like my relative dislike for salads, I thought this might exclude me from any true vegan foodie circles. However I discovered the issue for me was never flavor, but texture – and the fact that I would spend the rest of the day picking chia seeds out of my teeth. Once I realized I could blend the chia seeds and accompanying flavors in a blender to get something that had a texture more like a store bought pudding cup, I was sold. With a whole new world of chia-related possibilities open in front of me, I happily experimented with different flavor and recipe combos.

Here are three of my favorites – chocolate chia pudding, lemon pound cake chia pudding, and blueberry pancake chia pudding. While I can squint and convince myself these are part of a balanced breakfast, I’ve been eating them more for midday snacks. The lemon pound cake chia pudding was my surprise favorite – don’t skimp on the lemon zest or juice!

Print Recipe

Vegan Chia Seed Puddings Three Ways: Chocolate, Lemon Pound Cake, and Blueberry Pancake

This chia seed pudding avoids an overly seedy texture by blending the mixture before chilling, and can be made in three delicious flavors. Breakfast, snack, or dessert? How about all three!

Prep Time10

Chill Time4

Course: Breakfast, Snack

Cuisine: healthy, vegan

Diet: Vegan, Vegetarian

Keyword: breakfast, chocolate, dessert, healthy

Servings: jars

Equipment

Ingredients

Chia Pudding Base

1/3 cup chia seeds
1 cup plant-based milk
1/2 cup plant-based plain, unsweetened yogurt

For Blueberry Pancake Chia Pudding

1/2 cup quick oats
2 tbsp maple syrup
1/2 cup blueberries
2 tbsp pecans chopped
extra maple syrup optional – to drizzle on top

For Lemon Pound Cake Chia Pudding

1/8 cup lemon zest from about 2 lemons
2 tbsp lemon juice from about 1 lemon
2 tbsp brown sugar
1 tsp vanilla extract
1/2 cup cashews chopped
extra lemon zest and brown sugar optional – to sprinkle on top

For Chocolate Chia Pudding

2 tbsp cocoa powder
2 tbsp agave can substitute maple syrup
1/2 cup strawberries chopped
2 tbsp almond slivers or whole almonds chopped
chocolate shavings optional – to sprinkle on top

Instructions

Combine the chia pudding base and the additional ingredients for your preferred flavor in a stand blender.
Blend on a high speed until quite smooth.
Assemble your jars – each flavor recipe as written will fill about three 4oz jars. Place a layer of fruit at the bottom of each jar (about a tablespoon per jar), then evenly pour the chia pudding into the jars. Then add the rest of the fruit on top, followed by the nuts. If using the optional toppings, sprinkle or pour them on top and close the jars.
Let refrigerate for at least 4 hours before eating – they will keep in the fridge for about 5 days.

recipes

Cinco de Mayo Breakfast with Scrambled Tofu and Rosemary Hashbrowns

May 5, 2018 No Comments

Print Recipe

Cinco de Mayo Breakfast with Scrambled Tofu and Rosemary Hashbrowns

Prep Time30

Cook Time30

Total Time1

Servings:

Ingredients

1-2 potatoes
1/2 tsp sea salt
1/2 tsp dried rosemary
1 tsp olive oil
1/2 red onion
2 cloves garlic
6-10 cherry or grape tomatoes
6 oz firm tofu
2 tsp sauce from a can of chipotle peppers in adobo sauce You can sub your favorite hot sauce
1 tbs chopped cilantro
1 jalapeno pepper optional

Instructions

Preheat the oven to 425F and line a baking tray with foil.
Wash and dice the potatoes, and put them in a bowl of water for 20-30 min to remove some of the starch and get a crispier hash brown. Meanwhile, combine the sea salt and rosemary, using a mortar and pestle if you have one. Once the potatoes have soaked, remove them from the water, pat them dry and toss them with half of the olive oil and the herb salt mixture. Place the diced potatoes so that they aren't touching on the baking tray for added crispiness, and place in the oven for 25-30 min.
While the potatoes are cooking, dice the red onion and jalapeno if using, and place over medium heat with the rest of the olive oil and cook until the onions are soft and translucent.
Dice the tofu into small cubes and cut the tomatoes into quarters and add them both to the onions. Cook for a few minutes - the tofu might not brown and that's fine but you want any excess liquid to evaporate.
Add the sauce from the chipotle peppers or hot sauce as well as the crushed garlic cloves and stir to combine. Cook for another 1-2 minutes until the hot sauce is fully incorporated then turn off the heat and add most of the cilantro, saving a bit for garnish.
Remove the potatoes from the oven and serve alongside the tofu scramble. Garnish the whole place with the remaining cilantro and serve with ketchup or your favorite hot sauce.