Waking up is easy when you know you have something to eat waiting for you. Whether it’s a light and easy fruit salad, or pancakes with extra maple syrup that gets you out of bed, just know that you are covered here. Pair it with a smoothie and you are really off to a great start.
MAKES 1 BOWL
This breakfast staple is prepped the night before, making it the perfect go-to for the lazy gal’s morning. Switch it up by adding your favorite fruit or toasted shredded coconut.
Mix the oats and milk in a glass or bowl the night before you want to eat them. Cover them and refrigerate. The next morning, remove from the fridge and heat in a small saucepan for a few minutes. Add more milk as you please.
Transfer to a bowl and mix in the pecans, maple syrup and cinnamon. And that’s it! Enjoy!
ZOE
BIANCA + DANI
MAKES 2
If this doesn’t get you out of bed in the morning, then you need to add more avocado to it. Try it with an extra side of guacamole.
Put the avocado, tomato, onion and jalapeño in a small bowl followed by a squeeze of lime juice and sprinkle of sea salt. Mix with a fork and mash the avocado a little bit into the tomatoes.
Add a small swig of olive oil to a frying pan over medium-low heat. Add one tortilla and cook it for a minute or so. Add half of the avocado mixture to one half of the tortilla, and fold the other side on top, using the back of the spatula to press down on it. Be careful not to use too much filling, leave a little bit of room at the edges so it doesn’t fall out.
Cook for about 2 minutes, until golden-brown on the bottom, before carefully flipping and cooking the other side. Remove from heat when ready, and allow to cool for a few moments. Repeat with the second tortilla. Then use a fork and a sharp knife on a cutting board to cut the quesadillas into quarters or thirds. Put some of the filling back in if it falls out. Enjoy with a side of Cashew Cream or Chunky Guacamole.
MAKES 6
These little guys are great on their own or as a side to your main brunching. I like mine with ketchup–extra of course.
Put the grated zucchini and potato in a bowl and use a clean hand towel or paper towel to absorb all of the water. The more you can get out, the better these will fry up. Put back in the bowl and add the green onion, flour, salt, baking soda and fresh herbs. Mix well.
Add the olive oil to a frying pan over medium-low heat. Place ¼ cup (70 g) spoonfuls of batter onto the pan and gently flatten a little with the back of your spatula. Allow to cook for a few minutes until they become a dark, golden-brown. Make sure the temperature isn’t too hot. It’s better to cook them slower so the inside cooks evenly. Flip it over when ready and cook the other side as well.
Serve hot as is, or with sauce of your choice.
NIKKI
COCO
MAKES 6 LARGE PANCAKES
Strawberries and coconut make the perfect pair in this delicious treat, with a generous serving of maple syrup of course.
Add the pancake mix, shredded coconut and cane sugar to a large bowl and mix well. Stir in half of the vegan milk, and the vanilla and oil. Mix once more and add more milk as needed. Stir in the strawberries.
Heat a frying pan over medium heat. Add a drizzle of oil to the pan and add spoonfuls of batter. Flip the pancakes when slightly bubbled on one side and golden-brown underneath, after about 2 minutes. Cook the other side until golden-brown as well.
Enjoy these pancakes warm with Coconut Whipped Cream, maple syrup and fresh strawberries.
SERVES 1
There’s not much to making this morning treat and it’s sure to put a smile on your face with its good looks. I prefer to keep it light and simple, but you can also throw in a handful of wheat-free granola, if you please.
If you are using any larger berries like strawberries, dice them into bite-size pieces. Put the coconut yogurt in a bowl and mix in some lemon juice and zest as desired. Pour half of the yogurt into a glass, followed by half of the fruit. Alternate once more with the remaining yogurt and fruit. Garnish with mint and that’s it!
ALICE
ANNA
MAKES 1 BOWL
Delicious acai and banana are blended together and topped with your favorite fresh fruit in this easy breakfast bowl.
Add the acai, banana, frozen berries and milk to your blender and mix until thick and smooth. Use a rubber spatula to scrape down the sides. Transfer to a bowl and top with the fresh fruit of your choice and granola, if you please.
MAKES 6 LARGE PANCAKES
Filled only with things that are fun, these babies are easy to make and aim to please.
Add pancake mix, chocolate chips, pecans and cinnamon to a bowl and mix well. Stir in half of the milk, and the vanilla and oil. Mix again, adding more milk as needed. Stir in the bananas after.
Add a drizzle of oil to frying pan over medium heat. Add large spoonfuls of batter and flip after about 2 minutes, when slightly bubbled on one side, and golden-brown underneath. Cook the other side until golden-brown as well.
Serve hot with a dollop of almond butter and a drizzle of maple syrup.
BECKY
JORDAN
MAKES 1
Who needs the real deal when you can make this hearty version? I fill it with red pepper and green onion, though any veggie can be substituted as long as it’s diced small.
Add the chickpea flour, sea salt and water to a bowl and whisk well with a fork. Make sure the pepper and onion are finely diced. Add to the batter and mix once more.
Coat a small frying pan with oil and heat over medium-low heat. Add the chickpea batter to the center, and quickly pick up the pan and swirl it around so the batter forms a circular shape. Depending on the size of your frying pan, the batter should ideally reach the edges.
Cook for several minutes, keeping a close eye on it so it does not burn. The top side of the batter should bubble throughout and the sides should begin to turn golden-brown. Take a peek to double check, and then carefully flip it over. Cook the other side for a few minutes before transferring to a plate.
Serve with the avocado, tomato, spinach and whatever else you please. Enjoy!
MAKES 10 SMALL PANCAKES
Crunchy cornmeal brings a fun twist on everyone’s favorite morning cake. Be sure to slather on maple syrup to get the full effect.
Bring the water to a boil in a small saucepan. Once it begins to simmer, remove from heat, stir in the cornmeal and put a lid on for several minutes.
After 5–7 minutes, remove the lid from the pan and stir in the sugar, oil, lemon juice, vanilla, lemon zest and sea salt. Add part of the milk, making sure it isn’t too watery before adding the whole amount. More milk will create thinner pancakes; less milk will create thicker ones. These pancakes should be on the thick side. Gently stir in the blueberries.
Heat a generous amount of oil in a large frying pan over medium-low heat. When the pan is heated, add spoonfuls of batter to it. Cook for around 5 minutes, or until the other side is golden-brown. Be patient because they will crumble if they are not ready. After you flip, gently use the back of your spatula to flatten it slightly. Cook the other side for 4–5 minutes as well. Add more oil to the pan after each round.
Serve hot with maple syrup and extra blueberries, if you please.
CATE
CLAIRE
SERVES 1
Fruit salad is an easy, healthy dish you can put together in a snap. Take whatever fruit you have from the fridge, chop it up, mix it up, garnish and enjoy.
Add the fruit to a bowl, with the lime juice, a few pieces of fresh mint and a drizzle of blonde coconut nectar, if you please. Mix well and enjoy!