Tag Archives: breakfast

Vegan Pumpkin Pancakes with Kiwi & Clementines

Last night, I had a craving for vegan waffles. I don’t have a waffle-maker, but I could whip up some pancakes! However, I was lacking blueberries for my signature vegan blueberry pancakes. So I thought I’d add in some cinnamon.

Then I saw my bag of clementines and thought, why not? Below the clementines was a can of pumpkin I’d been meaning to use to make my popular vegan pumpkin bite cookies. Pumpkin and clementine sounded like a pretty good combo to me.

I added the kiwi in last minute because kiwi and clementine go very well together. The result was sinfully delicious, and my taste buds were so pleased that I thought outside the box!

I also used generic gluten-free flour for this recipe, which replaces regular flour 1:1.

vegan pancakes


1 c flour, 3 tsp baking soda, 3 tsp cinnamon, 3 Tbsp applesauce, 1 tsp vanilla extract, 1/2 can pumpkin, 1/3 c maple syrup (or sugar/sweetener alternative), 2 Tbsp olive oil (or coconut oil), 1/2 c water (or as needed for pancake batter consistency), 3 peeled clementines, 1 peeled kiwi, dash each of: nutmeg, ground cloves, ginger


6 medium pancakes (I ate them all)


1. Whip everything except the fruit together. Add additional flour or water as needed to get the pancake batter consistency.

2. Coat a griddle in coconut oil. Plop the batter blobs on there once the coconut oil is melted.

3. Cook each pancake on low-medium heat. You may have to press down on them with the flipper to make sure they cook all the way through.

4. Arrange the clementine slices and cut up kiwi on the pancake stack. I recommend squeezing some of the fruit juice over top of the pancakes, too!

5. Top with maple syrup, coconut whip and/or almond butter.

6. Serve, eat, enjoy!


Vegan Superseed Sweet Quinoa Porridge with Pomegranate Seeds


Get ready to hit your body with superpowers when you indulge in this scrumptious breakfast alternative to the classic oatmeal or plain old quinoa. We already know quinoa is a superfood, but when you mix it with flax, chia and hemp seeds plus coconut, prepare your body for lift off.

The superseed combo mix I came across on my first ever visit to Costco! Not essential to the recipe’s flavor, but does add a nutrient boost.


1/2 c quinoa, 3/4 c almond milk, 1 c water, 3 Tbsp Nutiva Superseed Blend, 2 Tbsp brown sugar, pinch salt, 3/4 c pomegranate seeds

Serves: 1 person


  1. Combine the quinoa, almond milk, water and a pinch of salt in a pot. Bring to a boil and then simmer for about 15 minutes. Quinoa should appear liquidy and, well, porridge-like.
  2. Sprinkle the superseded blend, brown sugar and pomegranate seeds on top.
  3. Mix together. Taste test and adjust toppings as per taste buds.
  4. Serve, eat, enjoy!

Blueberry Banana Almond Smoothie Recipe


On a smoothie craze of late, I’ve been throwing into the blender different combinations of fruit and, more recently (now that I have access to it!), almond butter. A good smoothie starts my day off right. It gives me energy, is jam-packed with vitamins and often protein, and is relatively quick and easy to prepare. Smoothies are coveted snacks as well!


1 banana, 2 cups blueberries (frozen or fresh), 2 Tbsp almond butter, 1 cup water

Makes: 1 smoothie


1. Combine all ingredients in a blender. Add or subtract water to reach desired consistency.

2. Serve, eat, enjoy!

Vegan Gluten-Free Pumpkin Cranberry Muffins Recipe


THANKSGIVING IS ALMOST HERE! Pardon the All Caps, but I’m a little obsessed, which is why I’ve been on a pumpkin kick as the Non-Turkey Feast Day nears.

Enjoy this spur of the moment what’s-in-the-kitchen recipe… like every other recipe of mine!


PART A: 3/4 cup pumpkin puree (or boiled pumpkin), 1 cup almond milk, 1/2 cup brown sugar, 1/2 cup applesauce, 2 Tbsp olive oil, 1 tsp vanilla extract

PART B: 1 1/2 cup gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp cinnamon

PART C: 1 cup dried cranberries, 1/3 cup oats*

*Oats can be excluded if you are unable to find a certified gluten-free brand.

Makes: 12 muffins


  1. Preheat oven to 375 F.
  2. Combine ingredients of PART A in a bowl. Stir evenly.
  3. Combine ingredients of PART B in a separate bowl. Sift (with a sifter or fork) and slowly add into PART A, stirring occasionally.
  4. Add PART C ingredients to batter and stir evenly.
  5. Pour into lined muffin pan. Sprinkle oats on top.
  6. Bake for approximately 20 minutes. Stick a toothpick in the middle of a muffin to make sure they’re done before removing.
  7. Serve, eat, enjoy! Store in airtight container.

This recipe was inspired by Minimalist Baker.