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)

Banana Oat Pancakes

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.

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.

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

Crispy Chickpea Omelette

Savory, protein-packed, and gluten-free!

Ingredients:

• 1 cup chickpea flour (besan)

• 1 cup water

• ¼ tsp turmeric (for color)

• 1 tsp nutritional yeast (optional, for umami)

• ½ tsp garlic powder

• ½ tsp baking powder

• Salt & pepper to taste

• 1 tbsp olive oil

• Fillings: diced bell peppers, spinach, onions, mushrooms

Instructions:

1. Make the batter: Whisk chickpea flour, water, turmeric, nutritional yeast, garlic powder, baking powder, salt, and pepper until smooth. Let rest 5 minutes.

2. Cook veggies: Sauté your choice of veggies in a non-stick skillet until tender. Remove and set aside.

3. Cook the omelette: Heat oil in the skillet. Pour in batter, swirling to coat the pan. Sprinkle veggies on top.

4. Crisp it up: Cook on medium heat for 4–5 minutes until edges lift. Flip carefully and cook 3–4 minutes more.

5. Serve: Slide onto a plate and enjoy with hot sauce or avocado!

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!