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!
Ingredients
Pancakes
- 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)
Method
Pancakes
- Place the oatmeal in a blender and blend into course flour
- Place all dry ingredients in a bowl and mix
- Blend plant milk and banana together and add to dry ingredients
- Stir well until combined (add plank milk if needed to reach desired consistency)
- Cook pancakes on stove top in non-stick pan
- Enjoy!
Chickpea Loaf
- Preheat oven to 325°F
- Place vegetable and potatoes in casserole dish
- Place all dry ingredients in a bowl and mix
- Add plant milk to dry ingredients and stir well to combine
- Pour chickpea batter onto vegetables and mix
- Cover casserole dish and place in oven
- Bake for 45-60 minutes (take off the cover 10-15 minutes before completion)
- Use the toothpick test to determine doneness
- Serve in a tortilla with avocado and salsa on top
- Enjoy!
“Always be humble and gentle. Be patient with each other, making allowances for each other’s faults because of your love.”
-Ephesians 4:2
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Looks delicious.