Easy Vegan Breakfast Recipes
Recipes in this Video
Ingredients
- ●1/2 cup chickpea flour (besan)
- ●1/4 cup water
- ●1/4 tsp turmeric powder
- ●1/4 tsp baking powder
- ●1/4 tsp black salt (kala namak)
- ●1/4 cup chopped onions
- ●1/4 cup chopped bell peppers
- ●1/4 cup chopped tomatoes
- ●1/4 cup chopped spinach
- ●1/4 tsp red chili powder (optional)
- ●1 tbsp oil (for cooking)
Instructions
- 1In a mixing bowl, combine chickpea flour, water, turmeric powder, baking powder, and black salt. Mix well to form a smooth batter.
- 2Add chopped onions, bell peppers, tomatoes, spinach, and red chili powder (if using) to the batter. Stir until well combined.
- 3Heat a non-stick skillet over medium heat and add 1 tablespoon of oil.
- 4Pour half of the batter into the skillet, spreading it evenly to form a round omelette shape.
- 5Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.
- 6Carefully flip the omelette and cook for another 2-3 minutes on the other side until cooked through.
- 7Repeat the process with the remaining batter to make a second omelette.
- 8Serve hot with your choice of chutney or sauce.
Equipment
Blueberry pancakes have their roots in American breakfast culture, often enjoyed on leisurely weekends. The dish symbolizes comfort and indulgence, with blueberries adding a burst of flavor and nutrition. Today, variations abound globally, with many adding different fruits or toppings, making them a beloved breakfast choice worldwide.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●sugar
- ●salt
- ●milk
- ●eggs
- ●vanilla extract
- ●butter
- ●fresh blueberries
Instructions
- 1Mix flour, baking powder, sugar, and salt in a bowl.
- 2In a separate bowl, whisk together milk, eggs, and vanilla extract.
- 3Melt butter and allow to cool slightly before adding to the wet ingredients.
- 4Combine wet and dry ingredients gently until just mixed; do not overmix.
- 5Fold in fresh blueberries carefully to avoid breaking them.
- 6Heat a griddle or non-stick skillet over medium heat until hot.
- 7Grease the surface lightly with butter or oil.
- 8Pour batter onto the griddle, using about a ladleful for each pancake.
- 9Cook until bubbles form on the surface, about 2-3 minutes.
- 10Flip pancakes and cook until golden brown on the other side, about 2-3 minutes more.
- 11Repeat with remaining batter, adjusting heat as necessary.
- 12Serve warm with syrup or toppings of choice.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: oat flour
Whole wheat flour adds fiber and nutrients.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is plant-based and dairy-free.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories and dairy-free.
fresh blueberries
Cheaper: frozen blueberries
Frozen blueberries are often less expensive and available year-round.
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