A Week of Vegan Breakfast

A Week Of Vegan Breakfast

Breakfast is often dubbed the most important meal of the day, and I wholeheartedly believe in starting each day with wholesome energy. Over the past week, I embarked on a delicious journey, enjoying a variety of vegan plant-based breakfasts that not only was easy on the wallet, but also super simple to make and kid approved!

These breakfast foods are healthy and filled with whole grains and would be great to get prepared for meal preps ahead of time!

Watch the Video

Before we dive into the mouthwatering details of each breakfast, I’ve got a treat for you. If you prefer a visual guide or simply want to see these breakfast creations come to life, check out my latest YouTube video here:

Whether you’re a seasoned vegan or just curious about incorporating more plant-based meals into your diet, there’s something here for everyone. Let’s make our mornings count, one vegan bite at a time!

Monday – Vegan Spelt Blender Pancakes with Bananas

If you’re anything like us, there’s often a bunch of overripe bananas sitting in the fruit bowl, giving you the “please don’t toss us out” look. It’s a sight that’s all too familiar in many households. Well, we’ve got some news: those bananas are about to become the star of your breakfast table.

Introducing our Vegan Spelt Blender Pancakes with Bananas – a fluffy and delectable treat that’s become a staple in our home. Why? Because it’s ridiculously simple to whip up, especially on those mornings when you’re juggling a million tasks. Got a blender and some of those spotted bananas? You’re halfway there!

For all the enthusiastic cooks and little helpers eager for the detailed recipe, jump over to our full recipe on the blog.

But here’s the gist: these pancakes are a blend (pun intended!) of wholesome spelt, the natural sweetness of bananas, and a few other vegan goodies. The best part? Watching those golden-brown beauties bubble and rise in the pan – a sight that’s sure to get some excited giggles from the little ones.

Serve these pancakes up with some organic maple syrup or agave and there you have it! The easiest pancakes you’ll make.

Bonus tip:

If you’re a large family like us, you can also bake them on a cookie sheet to save on time! You can just line a baking sheet with parchment paper, dollop your pancake batter on and bake them at 350 for about 5-7 minutes until cooked and voila! You’ve got 7-9 pancakes made just like that.

In our household, this recipe is more than just breakfast. It’s a chance to create memories, teach kids about food waste (and how to prevent it), and of course, enjoy a stack of warm, comforting pancakes that everyone can feel good about. So, next time you see those bananas going a bit brown, remember they’re just waiting for their pancake debut!

Tuesday – Classic Banana Bread Using Spelt

Tuesday greeted us with its usual hustle and bustle, but in our home, the aroma of freshly baked banana bread wafted through the air, turning an ordinary day into something truly special.

By now, you’ve probably caught on – we’re somewhat bananas about bananas! And why not? They’re nature’s sweet treat, packed with nutrients and ready to transform into mouthwatering dishes. This time, our bunch of ripe bananas found their way into our beloved classic banana bread.

But wait – our banana bread isn’t just any banana bread. We’ve given this classic a wholesome makeover. Instead of the typical all-purpose flour, we use spelt which we blend ourselves. This ensures we capture all of its goodness, retaining whole grains without sacrificing those essential nutrients. The result? A moist, dense, and utterly delicious bread that’s better for you and just as scrumptious.

For those itching to try this revamped classic, the details are right here on our blog. It’s a foolproof way to delight both adults and kids alike, and a perfect lesson in how simple swaps can make traditional recipes so much healthier.

In our family, banana bread isn’t just a snack or breakfast treat. It’s a testament to our love for nourishing, homemade foods and our commitment to making the most out of nature’s bounty.

Wednesday – Peach and Strawberry Spelt Muffins

On Tuesday while I was preparing lunch, I tasked Mercy with making some breakfast for the next day just to have so we didn’t have to worry about gathering together to make breakfast.

We had some beautiful strawberries and peaches lying around, we love this summer season because we have so many delicious fruits we can incorporate into our diet, fruit is in such abundance at this time of year!

We don’t have a recipe for this as we free-handed them but it’s quite easy to make!

We kept it simple and created a simple base muffin batter with coconut oil, coconut sugar, flax eggs, apple cider vinegar, home milled spelt flour and baking soda. Once the batter was mixed we added our chopped peaches and strawberries to the batter and baked at 350 for about 35 minutes until the muffins were cooked to perfection.

We enjoyed these delicious muffins the next day, they were filling and saved us time on Wednesday morning!

Thursday – Watermelon and Spelt Crepes

Thursday mornings in our home felt a bit like summer vacations in France, thanks to a delightful combo that’s both refreshing and oh-so-satisfying: watermelon and crepes!

Now, crepes are that thin, delicate pancake cousin we all adore, and pairing them with juicy watermelon slices is a match made in breakfast heaven. It’s like a little dance of textures and flavors – the softness of the crepe harmonizing with the juicy crunch of the watermelon.

While crepes might sound like a fancy affair, they’re surprisingly straightforward to make, even on a bustling weekday morning.

We made a very simple pancake batter and thinned it out with a little extra hemp milk or water and cooked them on our cast iron skillet.

Here’s the thing about crepes – they’re a blank canvas, just waiting for you to unleash your creativity. And Immanuel, with his unique palate, did just that.

Opting for a topping that’s both nutty and sweet, he spread a generous layer of sunflower butter over his crepes. The butter, with its earthy richness, complements the delicate texture of the crepes wonderfully. But he didn’t stop there. To elevate the dish further, he drizzled some agave syrup on top. The syrup, with its mellow sweetness, was the perfect finishing touch, adding a subtle glaze and a hint of caramel undertones.

Friday’s Freshness: Watermelon Day!

Ah, Friday. The week was winding down, and in the midst of the anticipation for the weekend, we decided to keep things beautifully simple and utterly refreshing: it was a watermelon day!

There’s something incredibly satisfying about biting into a juicy slice of watermelon. It’s like a mini explosion of sweetness, a burst of hydration, and the embodiment of summer – no matter what the season. In our home, watermelon is more than just a fruit; it’s an experience.

Watermelon is a powerhouse

  1. Hydration Powerhouse: The most standout quality of watermelon is its high water content. About 90% of the fruit is water, making it a great option for hydration, especially during hotter months.
  2. Nutrient-Rich: While watermelon is mostly water, the remaining 10% is a treasure trove of nutrients. It’s rich in vitamins like vitamin C, vitamin A, and several B vitamins. It also contains minerals like potassium and magnesium.
  3. Antioxidant Properties: Watermelon is a good source of antioxidants, particularly lycopene, which is known for its potential to reduce oxidative stress in the body. Lycopene has also been linked with heart health and is known for its potential anti-cancer properties.
  4. Anti-Inflammatory Benefits: Thanks to the presence of vitamin C, lycopene, and other compounds, watermelon has anti-inflammatory properties. These can help combat inflammation in the body which is often linked to chronic diseases.
  5. Aid in Muscle Recovery: Watermelon contains an amino acid called citrulline. Some studies suggest that citrulline can help reduce muscle soreness and improve recovery times after exercise.
  6. Low in Calories: Given its high water content, watermelon is low in calories. This makes it a great snack option for those watching their caloric intake.
  7. Digestive Health: Being a good source of fiber, especially when you eat the crunchy white part near the rind, watermelon can aid in digestion and promote gut health
  8. H302: Watermelon not only provides our bodies with hydration, the water contents is living water! It’s packed with vitamins and nutrients, don’t underestimate the power of this delicious fruit.

Wrapping Up Our Vegan Breakfast Journey

As we come to the end of our week-long exploration of vegan breakfasts, it’s clear that starting the day with plant-based options is not just about nourishment, but also about delighting the senses, sparking creativity, and making mindful choices. From the wholesomeness of spelt pancakes to the sheer simplicity of a watermelon morning, we’ve journeyed through flavors, textures, and the beauty of nature’s bounty.

It’s incredible how food has the power to shape our day, to bring families together, and to teach us so much about the world around us. And as we’ve seen, even the humblest of fruits, like our ever-present bananas, can transform into dishes that warm the heart and soul.

Whether you’re a seasoned vegan, someone curious about plant-based eating, or just a lover of good food, we hope our breakfast tales have inspired you to explore, experiment, and embrace the joy of eating. Remember, every meal is an opportunity to make choices that are kind to our bodies, our planet, and our future.

So here’s to many more mornings filled with delicious discoveries, laughter around the breakfast table, and the simple joys that come from a plate full of love. Until our next culinary adventure, stay nourished and keep blooming! 🌱🍉🥞❤️

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