Vegan Breakfast
A-1 Now Open for Breakfast
avocado toast
bacon benedict
banana bread
basic vegan pancakes
beans & rice
biscuits & gravy
breads - vegan
breakfast burrito
breakfast burrito 2
brown rice banana bowl
cereals - vegan
chia seed oatmeal
coconut Belgian waffles
crepes - sweet
English muffins, vegan cream cheese and mock egg salad
hash brown potatoes & tomatoes
mock egg salad
no time for breakfast wrap
raw chocolate cherry smoothie
scrambled tofu eggs
sprouted raw
buckwheat cereal
Soyrizo Breakfast Taco






Vegan Breakfasts

Basic Vegan Pancakes

Miller Pancake Breakfast

Pancakes are economical, quick and easy. The problem is that the cook usually eats LAST. Especially if there are more than two people eating. We made Basic Vegan Pancakes for our grandchildren and their parents in Kennewick, WA while on vacation! There were seven of us and one recipe was ample. Lots of fresh fruits, Soyatoo Whipped Topping and real maple syrup topped each vegan pancake.

Try creating two batches of this recipe. Cook all the pancakes and let them cool. Wrap them up in waxed paper, place in a freezer bag and freeze. Then you can toast individual servings as needed. Stop paying $6 for 6 frozen pancakes... instead make 24 three and a half inch pancakes for $3. Now that's my kind of economy!!!!


3 cups soy milk or almond milk
2 tablespoons Trader Joe’s Grapeseed Oil
1 teaspoon pure vanilla extract

2 tablespoons organic sugar
2 tablespoon Bob’s Red Mill Baking Powder
1 teaspoon sea salt
1 1/2 cups Bob’s Red Mill Organic White Flour
1 cup Bob’s Red Mill Pastry Flour

1 tablespoon Trader Joe’s Grapeseed Oil for pan

Soyatoo Soy Whip Topping

100% Pure Organic Maple Syrup, Grade B

Seasonal sliced fruits and berries


large mixing bowl
measuring cups and spoons
1 large wide skillets or pancake grill
pastry brush
tiny bowl for pastry brush
serving plates
small sauce pan for syrup


The Dry Ingredients

Measure all the dry ingredients into a large mixing bowl and whisk the salt, sugar and baking powder into the flour.

The Wet Ingredients

Measure the soy milk and 1 tablespoon of grapeseed oil and whisk into the dry ingredients gently... do not over mix.

The batter mixture will be lumpy.

Set the lumpy pancake mixture aside for about 5 minutes.

The Skillets

I use two non-stick Scanpans for cooking my pancakes. And I put them over low heat while getting the syrup and plates ready. It seems that the pan has to reach a medium heat before I can get that desired browning I’m always looking for in that first pancake. Generally, I freeze the first ones and toast them to reheat. So start heating up the skillets.

The Syrup

Pour some syrup into a small sauce pan and heat over a very low flame.

The Serving Plates

Cold pancakes are not what I want! So I heat my plates under hot water if I’m in a hurry. This is also a great warming technique for summer time so I don’t have to turn the oven on and heat up the whole house. If it’s winter and cold in the morning, I turn the oven to the lowest setting and set the plates on the middle oven shelf so that they are warm when plating the pancakes. No matter the method, try to always use warm plates for pancakes.

Cook the Pancakes

Turn the burners to medium heat under each skillet.

Use a silicone pastry brush and dip it into a small bowl that contains 1 tablespoon of grapeseed oil. Coat the surface of each skillet.

Using a ladle, I create three 3-inch pancake batter pools in each skillet.

Vegan Pancake BubblesDon’t be too eager to turn the pancakes over yet! Wait till you see a plethora of bubbles that begin to pop.

Vegan PancakesUse a wide spatula and flip each pancake over... the cooked surface should be a beautiful medium brown with lots of white marbled color throughout the surface.

It takes about 2 to 3 minutes on each side to cook throughly.

Freeze the Leftovers

Freezer Preparation for Vegan PancakesI lay the cooked pancakes on cake or cookie racks and let them cool off completely.

Once cooled, I place two on a sheet of waxed paper and fold it over.

Place the wax paper lined pancakes gently inside a gallon freezer bag, seal and lay flat inside the freezer compartment.

Now all you have to do is put four in the toaster and toast till warmed through just like the ones you buy in the freezer section at the grocery store. The only difference is in your pocketbook!



Place three pancakes on a hot plate, drizzle with warmed maple syrup and add whatever fruits are in season. YUMMY!!!!

Rob ART's favorite toppings
My husband, Rob-ART, likes to slather Trader Joe's Sunflower Butter on the tops of each pancake and then add the maple syrup and fruit!

This recipe creates twenty-four 3.5 inch pancakes. We usually eat six and I freeze the remainder. Then whenever I want a quick breakfast, I can simply toast the frozen pancakes in the toaster and they are just as tasty as when I served them straight from the skillet.

HINT: If you are making pancakes for a large family, try laying them on cookie sheets lined with cake racks to keep them from steaming and getting soft. Keep the oven on the lowest setting and the maple syrup on a low flame and everyone can eat HOT pancakes, including the cook!

Soyatoo Pancakes

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"Basic Vegan Pancakes"

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