9 Healthy Breakfasts That Are So Good, You Won’t Know They’re Vegan

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Finding vegan breakfast options can be a hassle—with eggs off-limits, it can be a serious PITA to squeeze in protein. But going hungry (or—gasp!—spending $15 on a green juice to-go) just isn’t a stellar solution.

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What these seriously unique breakfast ideas lack in animal byproducts they make up for in essential nutrients and taste. Get cracking! (But not eggs, duh).

1. Dairy-Free Blueberry Pancakes

A tall stack of pancakes is never complete without antioxidant-packed blueberries and calcium-rich oat milk.

Ingredients:

  • 1 cup dairy-free yogurt (such as Daiya)
  • 1 cup gluten-free all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp extra virgin olive oil
  • 3/4 cup dairy-free milk (such as almond or oat)
  • 1 tsp agave
  • 1 cup fresh blueberries

Directions:

  1. Mix all dry ingredients in a large bowl.
  2. Combine all wet ingredients in a seperate bowl.
  3. Add wet ingredients into dry and mix until combined. Let sit for 5 minutes.
  4. For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

Per serving: 503 cal, 18 g fat (7 g sat), 78 g carbs, 18 g sugar, 447 mg sodium, 3 g fiber, 12 g protein.

2. Banana ‘Sushi’

Nothing beats a bite-sized breakfast that’s as delicious as it is nutritious. And how could you go wrong with bananas and nut butter?

Ingredients:

  • 2 Tbsp nut butter (such as SunButter)
  • 1 large banana, about 8 inches
  • 1/4 cup crisp rice cereal

Directions:

  1. Peel banana and trim off small ends.
  2. Spread nut butter over outside of remaining banana and roll in cereal until coated. (If necessary, microwave nut butter for 15 seconds for easier spreading.)
  3. Cut banana into 10 slices.

Per 5-slice serving: 270 cal, 9 g fat (1 g sat), 44 g carbs, 12 g sugar, 320 mg sodium, 4 g fiber, 6 g protein

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