Alex, the Happy and Yummy daughter, has decided to go vegan so I am expanding my repertoire in the kitchen quite a bit. She has a habit of sitting in bed watching YouTube videos about making vegan food in the morning so at least once a week she appears in the kitchen and asks for me to make her some wild concoction for breakfast.
These pancakes are a culinary victory over the cardboard-like taste and texture of the “recipes” she comes across. I say “recipe” because the quantities of ingredients always seem to be missing which leaves entirely too much to the imagination. At her insistence, we followed along exactly with one particular video to make pancakes without making any adjustments to the alleged recipe. Then she tasted them. And was not very happy with the fruits of her by-the-book efforts…. as I predicted. I made her tell me “you were right” repeatedly for my own gratification 🙂
After adding and adjusting a variety of ingredients, we settled on the combination shown below. This recipe gives you a very healthy and flavorful breakfast that nobody would guess was vegan. The texture is pretty good too if I don’t say so myself.
Now, I’m not one to be satisfied with putting just syrup on my pancakes. I would much rather have fruit. So, I threw together a small batch of an apple topping for our vegan cakes. I’ve made this apple topping a handful of times and, besides making your house smell great, it is quite lovely on oatmeal, ice cream and – yes – these pancakes.
This cozy and warm cinnamon-y topping will add nearly a serving of fruit to an already nutritious meal! If you’re following the “Strive for 5” mantra, and you’re looking to get at least 5 servings of fruits and vegetables each day, you’ve only got four more servings to go. Make your snacks work for you by using some of these tips I’m using to make sure I hit the 5 serving minimum each day.