I've never been good at making pancakes. My pancakes have always been wonky shaped and hard, but with the help of my hubby, I finally have a pancake recipe that's semi worthy to share. 

With making these repeatedly, this is the best I've come up with, but they were pretty delicious and my non-vegan husband actually loves them.

So here we go: 

Ingredients

• 1/4 tsp Himalayan salt
• 2 small well ripe bananas smashed
• 2 tbsp of olive oil
• 2 tsp baking powder
• 2 cups of almond milk
• 1 cup gluten-free flour
• 3/4 cups oat flour
• 2 tbsp maple, plus more for serving
• 1/2 cup vegan chocolate chip cookies

Method

• Smash bananas in a large bowl
• Add in all the other ingredients 
• Combine well
• Heat griddle to 350 degrees
• Use a quarter cup measuring device and pour on griddle
• Cook until chip dissolves. 
• Serve immediately with bananas and strawberries
• Add more maple syrup if as needed

I love breakfast. And I used to love eggs. But when I discovered what it does to the body, I knew I had to make a change. Still, this was easier said than done. Honestly, it was a process to move through this and the first time I made this dish, I wasn't sure how it would turn out. Since I did, this has been a Saturday morning special that I can run to easily. 

If you are new to eating vegan, I highly recommend you add some nutritional yeast to this dish. Personally, I think it tastes great on day one, but taste best on days 2 and 3 when the seasons to marinate a bit. 

Ingredients

• 1 block extra-firm tofu, drained
• 1 red bell pepper, thinly sliced
• 1 bunch spinach
• 1 small onion, thinly sliced
• 2 tbsp coconut oil
• salt + pepper to taste
• 1/4 tsp Turmeric
• 1tbsp nutritional yeast
• 1-2 medium-size sweet potatoes

Method

• Sweet potatoes are optional but go well with this dish. These can be cut into slices and baked at 400 degrees for 20 minutes. Otherwise, you can use sliced bread or...