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French Toasts, Pancakes And Other Breakfast Options
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French Toasts, Pancakes And Other Breakfast Options

French toasts, pancakes and other breakfast options. Delicious recipes for breakfast, all healthy and easy and all vegan. 

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 people (each recipe)
Calories: 166 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

French Toast
  • 2 tablespoons oats
  • 1 tablespoon whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon 7 grain pancake mix Bob's Red Mill organic pancake mix, or whole wheat flour plus 1/4 teaspoon baking powder
  • 1 teaspoon cocoa powder 3 strawberries for strawberry toasts, 1/4 cup blueberries for blueberry batter, for chocolate toasts
  • 1 tablespoon raw sugar or agave
  • 1/4 teaspoon cinnamon powder
  • 3-6 tablespoons water 3 Tbsps when using fruits or agave syrup, more when no fruit, warm
Pancakes (3-4)
  • 3-4 Tablespoons 7 grain pancake mix already has leavening agent, Bob's Red Mill organic
  • 1 tablespoon self-rising flour
  • 1 teaspoon canola oil or coconut oil
  • 1/4 cup strawberries
  • 1/4 cup raspberries
  • 1/4 cup apple
  • 1/4 cup blueberries fruits
  • 1/2 teaspoon lemon juice
  • 1 tablespoon raw sugar
  • 3-4 tablespoons water or non dairy milk
  • 2 tablespoons blueberries raisins, dried cranberries, dried fruit or chocolate chips, dried or fresh

Instructions

French Toast
    Cup of Yum
  1. Blend all ingredients in blender. Adjust water to get a thick puree.
  2. Dip slices in puree and pan fry with little oil, on low medium heat, 2-3 minutes each side.
  3. Serve topped with Maple/Agave/any syrup, fruit compote or preserves.
  4. Quickies: A good number of times, we eat the breads that I make, toasted or not, with preserves, nut butters or spreads or chutneys and some fresh fruits.
Pancakes
  1. Puree the fruits, lemon juice, sugar and oil. Mix in the dried fruit or chocolate chips. Let sit for 5 minutes.
  2. Mix all the other ingredients and fruit puree in a bowl. Adjust water to get a runny muffin type mixture.
  3. Drop ladle-full on heated and greased( oil or vegan butter) thick bottom pan. Cook partially covered for 3-4 minutes, on medium-low heat, flip and cook for another 3 minutes. Serve topped with syrups or fruits, compote/chutneys or nut butters.

Notes

  • Nutritional value is based on 1 serving

Nutrition Information

Calories 166kcal (8%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 3g (5%) Cholesterol 7mg (2%) Sodium 59mg (2%) Potassium 44mg (1%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 30IU (1%) Vitamin C 2.4mg (3%) Calcium 24mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 2 people (each recipe)

Amount Per Serving

Calories 166

% Daily Value*

Calories 166kcal 8%
Carbohydrates 31g 10%
Protein 2g 4%
Fat 3g 5%
Cholesterol 7mg 2%
Sodium 59mg 2%
Potassium 44mg 1%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 30IU 1%
Vitamin C 2.4mg 3%
Calcium 24mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.