Banana Oat Pancakes (Egg-Free & Healthy!)

These banana oat pancakes are soft, fluffy, and naturally sweetened—no eggs needed! Perfect for a nutritious and delicious breakfast.

Ingredients:

• 1 cup rolled oats (or oat flour)

• 1 ripe banana (mashed)

• 3/4 cup almond milk (or any plant-based milk)

• 1 tablespoon flaxseed meal (or chia seeds)

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup (optional)

• 1/4 teaspoon salt

• 1 teaspoon oil (for cooking)

Instructions:

1. Blend the Batter (if using whole oats):

   • Add the oats to a blender and blend until it turns into a flour-like consistency.

   • Add the mashed banana, almond milk, flaxseed meal, baking powder, cinnamon, vanilla, maple syrup, and salt. Blend until smooth.

   • Let the batter sit for 5 minutes to thicken.

2. Cook the Pancakes:

   • Heat a non-stick pan over medium heat and lightly grease with oil.

   • Pour small amounts of batter onto the pan. Cook for 2-3 minutes, until bubbles form on the surface.

   • Flip and cook for another 1-2 minutes until golden brown.

3. Serve & Enjoy:

   • Serve warm with fresh fruit, peanut butter, or maple syrup.

Banana Oat Pancakes

Fluffy Chickpea Flour Pancakes (Egg-Free & Delicious!)

These pancakes use chickpea flour (also called gram flour) as an egg substitute, creating a fluffy and satisfying breakfast.

Ingredients:

• 1 cup chickpea flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon (optional)

• 1 tablespoon maple syrup or sugar

• 1/2 teaspoon vanilla extract

• 3/4 cup almond milk (or any plant-based milk)

• 1 tablespoon apple cider vinegar (or lemon juice)

• 1 tablespoon ground flaxseed (for extra binding)

• 1/2 teaspoon salt

• 1 teaspoon oil (for cooking)

Instructions:

1. Prepare the Batter:

   • In a bowl, whisk together the chickpea flour, baking powder, cinnamon, salt, and ground flaxseed.

   • In a separate bowl, mix the almond milk, apple cider vinegar, vanilla extract, and maple syrup. Let it sit for 5 minutes (this helps activate the leavening).

2. Combine & Rest:

   • Slowly whisk the wet ingredients into the dry ingredients until smooth.

   • Let the batter rest for 5-10 minutes to allow the chickpea flour to absorb the liquid.

3. Cook the Pancakes:

   • Heat a non-stick pan over medium heat and lightly grease with oil.

   • Pour small amounts of batter onto the pan and cook for 2-3 minutes until bubbles form on the surface.

   • Flip and cook for another 2 minutes until golden brown.

4. Serve & Enjoy:

   • Serve with fresh fruit, nut butter, or maple syrup.

Fluffy Chickpea Flour Pancakes (Egg-Free & Delicious!)

Egg-Free Tofu Scramble (Perfect Scrambled Egg Substitute!)

This high-protein, egg-free breakfast is made with crumbled tofu and seasoned to mimic classic scrambled eggs. It’s quick, easy, and delicious!

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled

• 1 tablespoon olive oil or vegan butter

• 1/2 teaspoon turmeric powder (for color)

• 1/2 teaspoon black salt (kala namak) (for eggy flavor)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)

• 2 tablespoons unsweetened plant-based milk (almond, soy, or oat)

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• 1/2 cup diced vegetables (bell peppers, spinach, mushrooms, etc.)

Instructions:

1. Prepare the Tofu:

   • Drain the tofu and press it gently with a paper towel to remove excess moisture.

   • Crumble it into small pieces resembling scrambled eggs.

2. Sauté the Veggies:

   • Heat oil in a pan over medium heat.

   • Add your diced vegetables and sauté for 2-3 minutes until softened.

3. Cook the Tofu:

   • Add the crumbled tofu to the pan.

   • Stir in turmeric, black salt, garlic powder, onion powder, and nutritional yeast.

   • Pour in the plant-based milk and cook for about 5 minutes, stirring occasionally, until heated through.

4. Season & Serve:

   • Add black pepper and adjust salt to taste.

   • Serve with toast, avocado, or a side of roasted potatoes!

Egg-Free Tofu Scramble (Perfect Scrambled Egg Substitute!)

Savory Avocado Toast with Chickpea Mash

Ingredients:

• 2 slices whole-grain bread

• ½ cup canned chickpeas (drained & mashed)

• ½ ripe avocado

• 1 tbsp lemon juice

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & pepper to taste

• Cherry tomatoes & microgreens (for garnish)

Instructions:

1. Toast the bread to your preferred crispiness.

2. In a bowl, mash chickpeas and avocado together. Add lemon juice, garlic powder, paprika, salt, and pepper. Mix well.

3. Spread the mixture onto toasted bread and top with cherry tomatoes and microgreens.

4. Enjoy a protein-packed, egg-free breakfast!

Savory Avocado Toast with Chickpea Mash

Berry Chia Pudding

A creamy, nutritious, and naturally sweet breakfast made with chia seeds, plant-based milk, and fresh berries. This no-cook recipe is perfect for a make-ahead meal!

Ingredients:

• ¼ cup chia seeds

• 1 cup plant-based milk (almond, oat, or coconut)

• 1 tbsp maple syrup or honey

• ½ tsp vanilla extract

• Fresh berries (strawberries, blueberries, or raspberries)

• Nuts or granola for topping (optional)

Instructions:

1. In a bowl or jar, mix chia seeds, plant-based milk, maple syrup, and vanilla extract. Stir well.

2. Let sit for 5 minutes, then stir again to prevent clumping.

3. Cover and refrigerate for at least 2 hours (or overnight) until thick and pudding-like.

4. Serve topped with fresh berries and granola for crunch.

Berry Chia Pudding

Peanut Butter & Banana Overnight Oats

A creamy, protein-packed, and naturally sweet breakfast that requires no cooking—perfect for busy mornings!

Ingredients:

• ½ cup rolled oats

• 1 tbsp chia seeds (optional for extra thickness)

• ¾ cup milk (dairy or plant-based)

• 1 tbsp peanut butter (or any nut butter)

• ½ ripe banana (mashed)

• ½ tsp cinnamon

• 1 tsp honey or maple syrup (optional)

• Sliced banana and nuts for topping

Instructions:

1. In a jar or bowl, mix oats, chia seeds, milk, peanut butter, mashed banana, cinnamon, and sweetener.

2. Stir well to combine, cover, and refrigerate overnight (or at least 4 hours).

3. In the morning, stir again and top with banana slices and nuts.

4. Enjoy straight from the jar or transfer to a bowl!