6 Amazing Dairy-Free Breakfasts

Vegan Pancakes

Ingredients
for 6 servings

BLUEBERRY SYRUP

100 g (½ cup) sugar
120 mL (½ cup) water
150 g (1 cup) blueberry
PANCAKE BATTER

180 g (1 ½ cups) flour
1 tablespoon sugar
2 tablespoons baking powder
1 salt, pinch
300 mL (1 ¼ cups) soy milk
2 tablespoons oil
oil, for frying

Preparation

1. Prepare the blueberry syrup by combining the sugar, water, and blueberries in a small saucepan over medium heat.
2. Bring to a boil and then reduce until you have a deep blue, syrup-like consistency. Set aside.
3. For the pancakes, mix together the flour, sugar, baking powder, and salt.
4. Whisk in the soy milk and oil until you have a smooth, creamy batter.
5. Heat some extra oil in a frying pan and pour the batter into the frying pan.
6. Fry for a few minutes on each side until golden brown.
7. Serve with the blueberry syrup.
8. Enjoy!

Vegan Doughnuts

Ingredients
for 12 doughnuts

50 g (¼ cup) vegan margarine
120 mL (½ cup) soy milk
2 tablespoons sunflower oil, plus extra for frying
250 g (2 cups) plain flour
100 g (½ cup) caster sugar
1 teaspoon baking powder
½ teaspoon salt

Preparation

1. Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
2. Once combined, take off the heat and set aside.
3. In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
4. Make a well in the center and pour in the butter mixture. Combine gradually until a thick dough forms.
5. Using your hands, roll dough into little flat balls and with your thumb, press a hole in the center of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
6. Heat up oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
7. Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
8. Transfer the doughnuts onto some tissue paper to soak up any excess oil.
9. Roll the doughnut into a bowl of the remaining half of sugar.
10. Enjoy!

Tofu Scramble

Ingredients
for 4 servings

16 oz tofu
1 bell pepper
½ onion
2 teaspoons oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric
1 tablespoon lemon juice

Preparation

1. Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
2. Unwrap the tofu and cut into cubes.
3. Place the tofu in a bowl and mash with a fork.
4. Cut the top off a bell pepper and remove all the seeds and thinly slice.
5. Chop the onion.
6. Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
7. Add in the tofu and cook on medium heat until most of the water has evaporated.
8. Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
9. Add the lemon juice to the tofu and mix until evenly combined.
10. Remove the tofu from the heat and serve.
11. Enjoy!

Tropical Coconut Smoothie Bowl

Ingredients
for 1 serving

¼ cup coconut milk
½ cup mango, peeled and cubed
½ cup pineapple, peeled and cubed
½ cup ice

Preparation

1. Add all the ingredients to a blender and mix on high.
2. Pour into a bowl or half a coconut, and top with desired fruit and other toppings.
3. Enjoy!

3-Ingredient Flourless Chocolate & Blueberry Banana Muffins

Ingredients
for 12 servings

9 bananas
1 ½ cups nut butter, of choice
½ cup cocoa powder
1 ½ cups blueberry

Preparation

1. Preheat oven to 350°F (180°C).
2. In a bowl, mash the bananas with a fork.
3. Add nut butter and mix until combined.
4. Divide the batter into two bowls.
5. Add cocoa powder to one bowl of batter and mix well.
6. Add the blueberries to the other bowl of batter and mix well.
7. Add the batter to a muffin tin.
8. Bake for 18-20 minutes.
9. Let muffins cool.
10. Enjoy!

Carrot Bacon

Ingredients
for 2 servings

1 large carrot
1 tablespoon olive oil
salt, to taste
pepper, to taste

Preparation

1. Preheat oven to 375˚F (190˚C).
2. On a cutting board, use a vegetable peeler to peel the carrot into ribbons.
3. In a small bowl, mix carrot ribbons with olive oil, salt, and pepper. Toss until well coated.
4. Transfer carrot ribbons to a baking sheet.
5. Bake for 10-15 minutes flipping halfway through. If carrots need more crisping, turn oven down to 300˚F (150˚C) and bake for additional 5 minutes, or until desired crispiness is reached.
6. Enjoy!