Coconut milk crepes are an easy option for a dairy free breakfast or dessert. With just 5 ingredients and no resting time needed, they’re quick and simple to make. They’re light and soft, with crisp edges, and are delicious filled with naturally sweet fruit.
Laid Back Breakfasts
Often on a Sunday morning, I enjoy waking up slowly and taking time to cook a laid back breakfast or brunch from scratch. Sometimes sweet, sometimes savoury, always laid back and eaten in pyjamas- no matter what time it is! Pancakes, fry ups, frittatas or loaded bagels; you’ll find them all here.
I love how easy it is to make these vegan baked pancakes on a lazy Sunday morning. They’re healthy, gluten free, naturally sweetened and have a sweet apple flavour. Baking them in a sheet pan means that everyone can enjoy a plate of hot pancakes all at the same time (no flipping required!).
This tofu shakshuka is a vegan take on a dish popular in North Africa and the Middle East. A smoky spiced tomato and red pepper sauce is topped with an eggy tofu batter to make a delicious and filling dish, perfect for breakfast or dinner!
Hummus bread is the best way to use up a batch of hummus. It’s totally customisable with toppings, filling and delicious, and so much better than store bought flatbread. It’s super easy to make with minimal kneading and easy cooking on the stovetop. Meaning less time cooking and more time enjoying a delicious breakfast!
Vegan tortilla, also known as Spanish omelette, is a delicious Spanish dish usually made from eggs and potato. This plant-based version is super tasty, using chickpea flour and tofu to make an easy, healthy recipe. Enjoy it for breakfast, brunch, or as part of a spring-time picnic or packed lunch!
Banana pancakes are one of my favourite go-to breakfasts. They’re perfect for weekdays or weekends because they’re super easy to throw together in the blender or food processor. They’re also pretty healthy, so I don’t feel guilty for eating these vegan pancakes as much as …
This vegan frittata is perfect for a tasty breakfast or brunch. Serving 6, it’s great for a crowd, or for packed lunch leftovers. Chickpea flour and tofu give it the signature eggy texture, and I’ve packed in mushrooms, onion, spinach and cherry tomatoes- but you can always use your favourite veggies instead!