VEGAN BRUNCH


Can brunch be your favourite meal or is that cheating since it is technically classed as two meals put together? Either way it is my fave. In case you have not noticed. I am addicted to sweet food, yes I know how dare I drink maple syrup by the gallon, but it is true. I make up for this addiction by making healthy recipes of typically not so healthy foods // french toast, pancakes? Usually high in fat and processed sugar and not to mention crammed with unhealthy animal products like eggs, milk, butter and other dairy items not too friendly on the arteries .. or the waist line! So I bring you wonderful people some healthy vegan brunch ideas! PS the french toast is my favourite.

CHOCOLATE RASPBERRY PROTEIN WAFFLES 

INGREDIENTS:

  • 70 grams of oats (or 100 if omitting the protein powder)
  • 30 grams protein powder ( I used chocolate smooth by Myprotein)
  • 1 tsp baking powder
  • 1/2 banana
  • 120-150 ml liquid depending on how dry mixture looks with protein used

METHOD:

  1. Blend all ingredients until smooth and immediately place in a waffle maker as mixture dries out fast
  2. Toast for5 minutes or until cooked and top with raspberries, coconut and syrup.
  3. Delightful.

 

CHOCOLATE CHIP BANANA PANCAKES 

INGREDIENTS:

  • 90 grams oats (or 120 if omitting protein)
  • 30 grams vanilla protein powder
  • 1 tsp baking powder
  • 1/2 banana
  • 1 and 1/4 cup almond milk
  • 1-2 tbsp chocolate chips

METHOD:

  1.  Blend all the ingredients except the chocolate chips
  2. Let mixture sit and thicken up for 10-15 minutes
  3. Pour into a heated and and cook either side for 3-4 minutes or until small holes appear in pancakes
  4. Stack, top with banana, chocolate chips and syrup

FRENCH TOAST

INGREDIENTS:

  • 4 slices of bloomer style bread
  • 1 cup Almond milk
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/2 tbsp Maple Syrup
  • 1 tbsp Chia Seeds
  • Strawberries sliced
  • Stevia blended to powdered sugar
  • Alpro or other non dairy pouring cream
  • Syrup

METHOD:

  1. Mix together the almond milk, cinnamon, syrup, chia seeds and refrigerate for 15-20 minutes until eggy texture forms
  2. Dip the bread and coat each side
  3. Cook in a pre heated pan and cook either side for 3-4 minutes or until looking well done
  4. Top with strawberries, syrup, sugar and cream

 

SEE YOUTUBE VIDEO BELOW

moirstefanie@gmail.com
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