delishyourdish:

“Jumpin’…Flap Jacks”- Vegan Pancakes

I eat oatmeal and eggs for breakfast almost every single day.  Is it out of laziness?  No.  Is it because I have no other breakfast recipes?  No.  I am just completely obsessed with the way I make my breakfast.  But, it’s time to break the cycle.

I am doing my best to start “flirting” with the idea of becoming vegan, which has led me to create some pretty interesting dish lately.  Considering I’ll have to say goodbye to my usual morning eggs, I decided I needed a few new breakfast recipes.

What You Need (Serves 2):

1/4 Cup plus 3 Tbsp. AP Flour or Whole Wheat Flour

1 Tbsp. Baking Powder

3 Tbsp. Squash Mixture (See Recipe Below)

1/2 Cup Rolled Oats

2 Tbsp. Apple Sauce

1/2 Cup Soy Milk or Almond Milk

Cinnamon (to taste)

Agave Nectar (to taste)

Maple Syrup

1. Combine all ingredients except for maple syrup into a large mixing bowl.  Mix ingredients together until they are completely combined.

2. Next, heat a large pan or pancake grilled on medium-high heat and grease with PAM or Earth Balance.  Using a measuring cup or bowl with a spout, pour pancake rounds about 2” in diameter (if you need to use the back of a spoon to smooth out the batter, that’s okay).

3. Allow the pancake to cook and bubble on top.  Peek under the pancake to check or readiness.  When the underside of the pancake has cooked/browned, flip it over and cook on the other side.

4. Once you’ve stack your finished pancakes, drizzle warm maple syrup on top of them and garnish with fresh berries and fruit.

Squash Mixture:

Ok- so a new obsession of mine is to have this squash mixture sitting in my fridge at all times.  It’s delish and can be incorporated into many recipes, or just great to eat by itself.

What You Need:

10 oz Pkg. Cooked Winter Squash

1 Banana (mashed)

1 Tsp. Vanilla Extract

Cinnamon (to taste)

1. Combine all ingredients and mix until smooth.  Keep in the fridge when you’re done.

*This mixture is great on Vegan Bran muffins as a spread