Almost every weekday morning I enjoy a green smoothie for breakfast. I find this to be a quick and easy way to get something nutritious in my belly even when I am not really hungry or I don’t feel like cooking anything.And until very recently I have made eggs for breakfast on the weekends when I had more time to prepare a more elaborate meal. Once I decided to begin a 30 day vegan challenge I no longer had eggs as an option. Or perhaps a more honest way of saying it is that I no longer considered eggs to be food. For anyone who is interested in why I had this change of heart, this Food For Thought podcast episode provides a very concise informative explanation in under 9 minutes.
My first weekend after going vegan I tried a fun experiment – veganizing my mom’s banana bread recipe. It was definitely encouraging to be able to have a longtime favorite baked item that was completely animal-free and still tasted great. So today I decided to try a recipe from The 30-Day Vegan Challenge for another favorite of treat mine, blueberry pancakes. I wasn’t really sure how they would turn out without the traditional animal products like buttermilk but after my banana bread success I had hope.
All of the ingredients are items normally found in my kitchen, even blueberries since I keep them in the freezer to add them to my smoothies. They only took about 10 minutes to make and the pancakes turned out super moist and delicious and my fiance loved them – couldn’t really ask for more. Blueberry pancakes are back on the menu! Serve with Tofu Scramble, Vegan Breakfast Sausage or Tempeh Bacon to complete the meal.