Breakfast of Champions!

I don’t have a lot of recipes on breakfast because I’m usually pretty simple: smoothie or oatmeal in the morning.  That’s what I like best.  Recently, though, I had company over for breakfast, so I cooked up a feast!  It went so well, y’all.  I made pancakes, chickpea loaf, baked potato pieces, and fresh-pressed orange juice!  I must say I think I will be switching breakfast up more often.  I’ll tell you how to make the pancakes and chickpea loaf in this post.  Let me know what y’all think!




  • 2 cups oatmeal
  • ½ tsp. baking powder
  • 2 cups plant milk (I used soy milk) plus more to reach desired consistency
  • 1 Tbsp. flax seed, ground
  • 1 banana

Chickpea Loaf

  • ½ red onion, diced
  • ¼ cup green onion, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms (any kind), chopped
  • 2 Yukon gold potatoes, cubed
  • 2 cups chickpea flour
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ cup nutritional yeast
  • ½ tsp. turmeric
  • 1 tsp. black pepper
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 2 cups plant milk (I used soy milk)



  1. Place the oatmeal in a blender and blend into course flour
  2. Place all dry ingredients in a bowl and mix
  3. Blend plant milk and banana together and add to dry ingredients
  4. Stir well until combined (add plank milk if needed to reach desired consistency)
  5. Cook pancakes on stove top in non-stick pan
  6. Enjoy!

Chickpea Loaf

  1. Preheat oven to 325°F
  2. Place vegetable and potatoes in casserole dish
  3. Place all dry ingredients in a bowl and mix
  4. Add plant milk to dry ingredients and stir well to combine
  5. Pour chickpea batter onto vegetables and mix
  6. Cover casserole dish and place in oven
  7. Bake for 45-60 minutes (take off the cover 10-15 minutes before completion)
  8. Use the toothpick test to determine doneness
  9. Serve in a tortilla with avocado and salsa on top
  10. Enjoy!



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