tuesday morning breakfast.



I woke up yesterday morning with plans to make a cherry tart, but when the time came to start baking I was suddenly craving a nice warm breakfast. As far a breakfast foods go, pancakes are my favorites. I love all kinds of them: chocolate chip, blueberry, banana, cornmeal, buttermilk, etc. I tend to prefer vegan ones, mainly because I am not a fan of eggs and I can usually taste them in regular pancakes. Since I had recently purchased a can of pumpkin, I decided to go for some delicious pumpkin pie pancakes, along with a side of my usual homemade breakfast potatoes. It really hit the spot.





Pumpkin Pie Pancakes: Adapted from Vegan Planet

Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons sugar or natural sweetener
1 tablespoon baking powder
1/2 teaspoon salt
a heaping 1/4 teaspoon pumpkin pie spice
1 1/4 cups soy milk (or regular milk if you prefer)
1/3 cup canned pumpkin
1 tablespoon corn, vegetable, or canola oil

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
In a food processor or blender, combine the milk, pumpkin, and oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combines.
Preheat the oven to 200 degrees F. Heat a lightly oiled griddle or large nonstick skillet over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on the top, about 2 minutes. Flip the pancakes with a metal spatula and cook until the other side is lightly browned., about 1 minute more. Keep cooked pancakes warm in the ovenwhile you prepare the remaining pancakes.
Serve topped with maple syrup and fruit (I used chunky spiced apples which was delicious!)

Breakfast Potatoes

Ingredients:

About 4 large russet potatoes, chopped
olive oil
1 small onion, diced
2-3 cloves of garlic, chopped
all-purpose seasoning (I almost always use Spike, which can be found at most grocery stores)
nutritional yeast
crushed red pepper
fresh rosemary
salt + pepper

Directions:

Boil water in a large covered pot. Add potatoes. Let cook until just until they can be pierced with a fork. Strain and set aside.
Heat up a couple tablespoons of olive oil over medium-high heat. Saute onions until translucent. Add garlic and cook for about 2 minutes (be careful not to let garlic burn). Add the potatoes and enough olive oil to make sure the potatoes aren't dry. Add the rest of the ingredients to taste (usually lots of all-purpose seasoning and yeast and just a bit of the other ingredients). Let sit on the heat for a few more minutes and the serve nice and hot with some cheese and sour cream.

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