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Breakfast

  • Breakfast FOOD

    Overnight Yeast Pancakes

    Overnight Yeast Pancakes

    Happy Monday! Let’s make pancakes!

    Who says pancakes are just for the weekend? I beg to differ. I get that they’re a little more labor-intensive than just grabbing a granola bar in the morning, but here’s where I come in to save the day: Overnight Yeast Pancakes.

    Overnight Yeast Pancakes

    With these, you make the pancake batter at night. That means that in the morning, the batter is ready to go. All you have to do is cook it. Like, could it get any simpler?

    These pancakes have such an interesting flavor and texture. The yeast flavor comes through in the best of ways and creates lighter-than-air pancakes with a good chewiness. They’re not inherently sweet like a lot of pancakes are, which I actually really like. Don’t get me wrong, I love sweet things for breakfast. But sometimes it’s a little much, ya know?

    Overnight Yeast Pancakes

    How to Make Overnight Yeast Pancakes:

    The name pretty much says it all (don’t you love when things are eponymous? I know I do.): these pancakes contain yeast and rise in the fridge overnight. And they’re super simple to make!

    First, you activate the yeast in some warm milk. Set it aside to do its thing, then sift the dry ingredients into a big bowl. Add the wet ingredients all at once and mix well. All that’s left to do after that is cover the bowl, put it in the fridge, and cook ’em in the morning. Easy peasy!

    Overnight Yeast Pancakes

    Overnight Yeast Pancakes

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 20 small pancakes
    Author: Brit Wolfe

    Ingredients

    • 1 1/2 cups nondairy milk, such as Silk
    • 1 package active dry yeast (2 1/4 tsp.)
    • 2 Tbsp. ground flaxseed
    • 2 1/2 cups all-purpose flour
    • 3 Tbsp. granulated sugar
    • 3/4 tsp. salt
    • 1/2 tsp. ground cinnamon
    • 1 pinch ground nutmeg
    • 1/4 cup vegan butter, such as Earth Balance melted and cooled
    • 2 tsp. vanilla extract

    Instructions

    • Heat the nondairy milk until warm, about 105º-110ºF. Sprinkle the yeast over top and whisk until combined, then let sit for 5 minutes.
    • Mix the ground flaxseed with 7 Tbsp. of water, then mix well and set aside to let thicken (about 5-7 minutes).
    • Meanwhile, sift together the dry ingredients (flour, salt, cinnamon, and nutmeg) into a large bowl. Stir in the sugar.
    • Add the melted butter, flax eggs, and vanilla to the yeast mixture. Pour into the dry ingredients and mix gently until there are no lumps.
    • Cover the bowl with plastic wrap, then drape a dish towel over the top. Place in the fridge to rest overnight. Make sure the mixture is in a big bowl so it doesn’t overflow! You can also place the bowl on top of a large plate to catch any overflow.
    • In the morning, remove the pancake batter from the fridge and let sit at room temperature for 20 minutes.
    • Heat a griddle over medium heat and add a small bit of vegan butter or oil to the pan. Working in batches, cook the pancakes (I did 3-4 at a time) until golden brown on both sides.
    Recipe adapted from Joy the Baker
    Overnight Yeast Pancakes

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Overnight Yeast Pancakes
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  • Breakfast FOOD

    Peach Crisp Overnight Oats

    Peach Crisp Overnight Oats – Creamy overnight oats made with yogurt, topped with fresh peaches, pecans, and a sweet cinnamon streusel
    This post is sponsored by Daiya.

     

    Peach Crisp Overnight Oats (Vegan)
    I’m a huge fan of oatmeal, but sometimes I don’t want to wake up and eat a super filling bowl of super hot oatmeal, ja feel? That’s why overnight oats are the best thing that’s ever come into my life.

    Some people make overnight oats and heat them up in the morning, but no sir, not me. I like eating them cold from the fridge, and I would ask if that’s weird, but I know for A FACT that a ton of people like cold oats. That makes me happy.

    Peach Crisp Overnight Oats (Vegan)

    I usually like my oats plain, with just a little sprinkle of cinnamon and a little extra almond milk (vanilla, please) for good measure. But that’s no fun, and that’s boring real-life health food, and because this is my blog where I can’t leave well enough alone and I let my Too Much Gene™ run wild, these are PEACH CRISP OATS. I’m in love.

    Peach Crisp Overnight Oats (Vegan)

    How to Make Peach Crisp Overnight Oats:

    You start with a regular base- oats and almond milk. But then you add in some yogurt, which makes it so creamy and delicious. I love Daiya’s Yogurt Alternatives, because they have such an incredible flavor and are so rich and creamy like regular yogurt. I used the peach one, which has chunks of real peaches in it. Then you make a super easy, super quick streusel topping, and cut up some fresh peaches to go on top. Easy peasy.

    Peach Crisp Overnight Oats (Vegan)

    Prep Time5 mins
    Total Time5 mins
    Course: Breakfast
    Servings: 1
    Author: Brit Wolfe

    Ingredients

    Yogurt Overnight Oats

    • 1/2 cup + 2 Tbsp. old-fashioned oats
    • 3 Tbsp. nondairy milk
    • 1 container 5.3 ounces Daiya Peach Greek Yogurt Alternative
    • pinch of cinnamon
    • 1/4 tsp. vanilla extract
    • fresh peaches and pecan pieces for topping

    Streusel Topping

    • 1/4 cup flour
    • 1 Tbsp. brown sugar
    • pinch of salt
    • 1/4 tsp. cinnamon
    • 1 Tbsp. coconut oil melted

    Instructions

    • Mix together the oats, milk, cinnamon, and yogurt in a mason jar or tupperware with a lid, then refrigerate 6-8 hours or overnight. If the oats are a little too dry, add a small splash of water. There should be quite a bit of extra liquid (which will get absorbed overnight), but not so much that there's a layer of liquid above the oats.

    For the streusel topping:

    • Mix together all streusel ingredients, then bake at 375º for 10-15 minutes until starting to brown.
    • Remove from oven and let cool completely.

    To assemble:

    • Sprinkle the streusel over the oats, then top with cut-up pieces of peaches and pecans. Enjoy warm or cold!

    Notes

    For a healthier version, skip the streusel and add granola on top!

    Thank you to Daiya for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    Peach Crisp Overnight Oats (Vegan)

    Peach Crisp Overnight Oats (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Peach Crisp Overnight Oats
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  • Breakfast FOOD

    Blood Orange Chocolate Chip Pancakes

    Blood Orange Chocolate Chip Pancakes (Vegan)
    Pancakes hold a very special place in my heart. They’re what I make my boyfriend every weekend (and by weekend I mean Tuesday/Wednesday, because he’s a tattoo artist so lol what’s a normal weekend), after he has worked hard all week and finally has a chance to relax. Making him breakfast is one of my favorite things in the world.

    Blood Orange Chocolate Chip Pancakes (Vegan)

    He’s usually a fan of plain, buttery pancakes, but I wanted to make something different this weekend. You guys know how obsessed I am with blood oranges, so it was time for blood orange pancakes. I’m a firm believer in putting citrus in everything you can.

    Blood Orange Chocolate Chip Pancakes (Vegan)

    These pancakes are so light and fluffy, with a tart citrus kick and rich dark chocolate to balance it all out. They’re so good, I definitely snuck one off the skillet while I was making them and ate it in two bites. And I definitely burned my mouth a little bit, but it was definitely worth it.

    How to Make Blood Orange Pancakes:

    These pancakes are so simple to make, and are ready within 15 minutes. Heat up a pan with some butter while you make the pancake batter to make the process even quicker!

    Blood Orange Chocolate Chip Pancakes (Vegan)

    Blood Orange Chocolate Chip Pancakes (Vegan)

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Servings: 4
    Author: Brit Wolfe

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 1/2 Tbsp. baking powder
    • 3 Tbsp. granulated sugar
    • 3 Tbsp. olive oil
    • pinch of salt
    • 1 1/4 cups nondairy milk
    • juice and zest of 1 large blood orange
    • 1/2 cup dark chocolate chips

    Instructions

    • Sift together the dry ingredients (flour, baking powder, sugar, and salt).
    • Add the wet ingredients (oil, milk, orange juice, and orange zest) and mix well.
    • Fold in the chocolate chips.
    • Let the pancake batter sit for 5-7 minutes. This allows the batter time to rest and also allows the baking powder to start working, which leads to the fluffiest pancakes!
    • Heat a large skillet over medium heat, then add a Tbsp. of butter to the hot pan.
    • Scoop the pancake batter onto the buttered pan, and cook until golden brown.

    Recipe adapted from The Pretty Bee

    Blood Orange Chocolate Chip Pancakes (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Blood Orange Chocolate Chip Pancakes
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  • Breakfast FOOD

    The Best Vegan French Toast… Ever

    The BEST Vegan French Toast Ever – Crunchy, chewy, caramelized French toast made without any eggs or milk!

    The Best Vegan French Toast... Ever
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I like pancakes, I like waffles, I like most breakfast foods, but French toast is MY JAM. Unfortunately it’s something I haven’t had in almost 5 years since going vegan. Vegans always say, “Oh no, I don’t miss ANYTHING I used to eat!”… well, I’m here to set the record straight that yes, vegans do (sometimes) miss food they used to eat. I miss being able to go out to breakfast with my family, get a big plate of French toast, and just go to town.

    The Best Vegan French Toast... Ever

    To be honest it’s kind of hard for me to make breakfast, partly because I stumble out of bed every morning starving and exhausted and need a cup of coffee and a piece of toast before I can do ANYTHING. But also partly because vegan breakfast takes so darn long to make. I know many people love a quiet morning in the kitchen, sipping their coffee and making a delicious tofu scramble with home fries while planning their day. But I don’t have the patience for that. I’m the “I want breakfast and I want it NOW” kind of person.

    I found this recipe and got so excited, and guys. Guys. GUYS. This isn’t just “good for vegan French toast”. This is just GOOD FRENCH TOAST. And it’s QUICK and EASY and SO FREAKIN’ DELICIOUS.
    Sorry for shouting.
    I made it with the cinnamon swirl bread I made recently, and boy howdy was that a good choice. 10/10, do recommend.

     

    The Best Vegan French Toast... Ever
    Here’s What I Used:

     

    The Best Vegan French Toast... Ever

    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Breakfast
    Servings: 2 -4
    Author: Brit Wolfe

    Ingredients

    • 1 Tbsp. chia seeds
    • 1/2 Tbsp. agave nectar
    • 1 cup nondairy milk
    • 1 tsp. ground cinnamon
    • 1 tsp. vanilla extract
    • 4-6 slices of bread

    Instructions

    • Blend the chia seeds until they are a fine powder (I used a coffee grinder).
    • Mix together all ingredients except bread and mix well.
    • Chill in the fridge until thickened slightly, about 20 minutes.
    • Heat a frying pan over medium heat and grease with butter or coconut oil.
    • Dip each side of the bread in the chia mixture and let soak for 5-10 seconds.
    • Place in frying pan and cook until golden brown.

    Recipe adapted from Minimalist Baker – Vegan French Toast

    The Best Vegan French Toast... Ever

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    The Best Vegan French Toast... Ever
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  • Breakfast FOOD

    Oatmeal Latte (Vegan)

    Oatmeal Latte – the perfect breakfast for coffee lovers! Creamy brown sugar & cinnamon oatmeal topped with espresso and foamy steamed milk

    Oatmeal Latte (Vegan)

    I’m legitimately mad I ever made this.
    I’m serious. It makes me angry. Because this is the MOST DELICIOUS breakfast I’ve ever had and I’ve made it three times this week and I can’t stop. BUT! It’s oatmeal! So that’s healthy, right? And coffee has been proven to be good for you. And it’s vegan! So it’s basically a health food, right? Right. And also? It gives me a crazy caffeine rush without having to down five cups of coffee and that’s a miracle.

    Let me explain what an oatmeal latte is. Basically, you make brown sugar & cinnamon oatmeal, plop it in a mug, top it with hot espresso (or strong coffee, whatever you have on hand), add some steamed milk, and voila. The most delicious breakfast you’ve ever had. Trust me, it sounds crazy. But it WORKS. And you can customize it to your own coffee preferences. You can add more coffee, less coffee, more milk, more sugar, flavored syrups, etc. Maybe throw in some pumpkin spice or some chocolate syrup, the list really goes on and on.

    Oatmeal Latte (Vegan)

    This drink-breakfast hybrid originates from a small coffee shop in Colorado. It blew up after Bon Appetit wrote an article about it and I remember when that article came out and how intrigued I was by it. Thankfully Jessica from How Sweet Eats made a copycat recipe and it’s incredible. Please go look at her post because not only does she have a video explaining exactly how to make it, but her photos are beautiful.

    Oatmeal Latte (Vegan)

    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Servings: 1
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup old-fashioned oats
    • 1 1/4 cup nondairy milk divided
    • pinch of salt
    • big pinch of cinnamon
    • 1/2 tsp. vanilla
    • 1 1/2 Tbsp. brown sugar
    • 2 shots of espresso or 2 ounces of very strong coffee
    • handful of granola

    Instructions

    • Add oats, 3/4 cup of nondairy milk, and salt to a small sauce pot.
    • Cook until creamy, about 5-10 minutes. Remove from heat and mix in the vanilla, cinnamon, and brown sugar.
    • Add the oatmeal to a coffee mug. Pour the espresso (or coffee) over the oatmeal.
    • Steam the remaining 1/2 cup milk and pour over the coffee.
    • Sprinkle granola over top. Enjoy!

    Recipe adapted from How Sweet Eats

    Oatmeal Latte (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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