Bottom line: we all deserve better than the mushy blandness of standard-issue oatmeal. This grown-up version uses steel-cut oats simmered in a miso-infused broth and layered with umami-boosters (nutritional yeast and soy sauce) for a robustly savory, tenderly chewy porridge—worlds away from the bland slop of instant or rolled oats.

Featuring sautéed Swiss chard for subtle crunch (and loads of nutrients) plus a drizzle of spicy, garlicky, nutty Chinese chili crisp stirred in at the end, this endlessly customizable breakfast is even achievable on busy mornings thanks to a make-ahead tactic!

Table of Contents:
1. Ingredient notes
2. Step-by-step instructions
3. Tips for making this recipe
4. Frequently Asked Questions
5. Recipe card with notes

Oatmeal for oatmeal-haters

Confession: I am not a fan of oatmeal.

It leaves a lot to be desired in the texture department, which is my diplomatic way of saying it’s the consistency of finely shredded cardboard boiled in glue. Also, it’s boring. There, I said it.

So what kind of oatmeal recipe does a self-proclaimed oatmeal-hater develop? A vastly better oatmeal that’s:

(1) Made with steel cut oats which retain a satisfyingly chewy texture;

(2) Super savory and packs in greens (eating vegetables for breakfast means you can strut around the rest of your day feeling superior); and

(3) Drizzled with my favorite condiment: Chinese chili crisp

I drew inspiration for this recipe from the month Max and I spent in Vietnam during our 2014 backpacking trip. All the hostels offered two breakfast options: 1) mediocre Bánh mì (pass since I could get a great Bánh mì on the street) or (2) congee (called cháo gà in Vietnamese), which is a warm, savory porridge. 

This recipe is decidedly not congee, but it’s a loving nod to the savory porridge I happily ate every morning in Vietnam.

Ingredient notes

Steel-cut oats

Because steel-cut oats are minimally processed as compared to instant or rolled oats, they come out on top in the nutrition department (typically, they’re higher in fiber and come with a lower glycemic index, meaning they stabilize blood sugar levels and give you a sustained energy release). 

AND they certainly come out on top in the texture department. Rather than breaking down into a baby-food-esque mush, they retain a chewy bite. 

They get a bad rep for taking a long time to cook but, in this recipe, they cook in a very reasonable 20 minutes. For those of you with hectic mornings, I’ve included a make-ahead option in the Tips section that slashes the cook time in half!

The Savory Trio

You’ve heard of miso soup, now meet miso oats: you’ll stir white miso into the boiling water before adding the oats, allowing them to cook in a savory base.

Once the oats are done cooking, you’ll add the other heavy-hitting umami-boosters in this savory trio: nutritional yeast and soy sauce. The result is an anything-but-bland oatmeal, layered with umami savoriness!

Leafy greens

Adding any vegetable to breakfast = win. Adding leafy greens to breakfast = epic win.

I chose Swiss chard because the sautéed leaves add a nice chew, and the stems lend a slight crunch. And also because it’s one of the healthiest vegetables on the planet, and this is a great way to get it into your diet.

Looking for another epic chard recipe? The Swiss Chard & Carrot Slaw with Crispy Bread Crumbs on page 385 of my cookbook, Big Vegan Flavor, is a must-make.

Substitute: Use lacinato kale (be sure to keep the stems!).

Chinese chili crisp

A drizzle of this all-star condiment levels up the entire dish with its signature combo of heat, salt, umami, crunch and, in my opinion, magic. If you have the time to make my homemade Chinese Chili Crisp (p. 187 of my cookbook, Big Vegan Flavor), it would be simply divine here.

Tips for buying: For store-bought chili crisp,  I love Lao Gan Ma and Mama Teav’s. I also like Momofuk and  Fly By Jing.

Step-by-step instructions

In a medium saucepan, bring the water to a boil. Once boiling, whisk in the miso until dissolved.

Stir in the oats. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally.

Once the oats are tender with a slight bite, remove them from the heat. Rest covered, for 5 to 10 minutes, to thicken.

Stir in the nutritional yeast and soy sauce.

As the oats cook, heat the oil in a frying pan over medium heat, then add the Swiss chard stems and scallions. Cook for 2 minutes, then add the chard leaves and a pinch of salt and cook 1 to 2 minutes more.

Stir the chili crisp into the oatmeal, top with the sautéed greens, and enjoy!

Tips for making this recipe

Prep overnight, if you want

Because I want you to be able to enjoy this savory oatmeal even on busy mornings when you don’t have 20 minutes to cook the oats, here’s a make-ahead method that shaves ~10 minutes off the cook time:

The night before:
(1) In a medium saucepan, bring the water to a boil. Add the oats and stir to combine. Take off the heat and cover the pan. Leave on the counter overnight.

Note: Steel-cut oats may develop a bluish-green foam, especially if the soaking water contains certain minerals. While it’s harmless, you can avoid this by using filtered water.

In the morning:
(1) Return the saucepan to the stove and bring to a boil, then partially cover and simmer for 8 to 10 minutes, stirring occasionally, until the oats are cooked but still have a slight bite. 

(2) While the oats cook, add the miso to a glass and pour in a bit of hot (not boiling) water and whisk until the miso is dissolved.

(3) When the oats are done cooking, steam, covered, for 5 minutes, then stir in the miso slurry along with the nutritional yeast and soy sauce.

The chili crisp is NOT optional

There are plenty of recipes where a drizzle of chili crisp would be delightful but isn’t required, like my Malaysian curry noodle soup or these Chinese sesame noodles.

This is not one of those recipes. The chili crisp is as optional as the oats, i.e., it’s not optional and is, in fact, critical. The flavor it lends ties the whole dish together!

Customize with toppings and mix-ins

Pump up the protein

Got baked tofu or air-fried tofu leftover from dinner the night before? Toss them on the oatmeal!

Or, for a no-prep protein topper, add small cubes of either (a) soft tofu—they contribute a soft, cooling contrast—(b) firm tofu, or (c) store-bought smoked tofu.

If you’re a fan of vegan egg products like Just Egg, scramble an “egg” or make an “omelet” and throw that on top!

Vary the veggies

Instead of chard, you can also use lacinato kale or bok choy (saute the white stems first, then the green leaves).

Or go in another direction and top with these crispy roasted mushrooms (SUCH a fun texture contrast). Or, try steamed broccoli/broccolini drizzled with toasted sesame oil and sesame seeds.

Another fun option: Roast cherry tomatoes with olive oil, salt, pepper, and garlic and use that as a topper. Instructions can be found in my recipe for Crispy Beans and Juicy Tomatoes for New York Times Cooking (→ gift link!).

In fall or winter, leftover roasted butternut squash or kabocha squash would be fabulous folded into the oatmeal.

Frequently Asked Questions

Was this savory oatmeal the fun shake-up your breakfast routine needed? Let me know by leaving a rating and review—I love hearing what you think!

Print

Savory Oatmeal with Chili Crisp

Swap bland, mushy oatmeal for this vastly superior savory oatmeal with chili crisp! Featuring tender, chewy steel-cut oats cooked in an umami-rich broth, sautéed greens, and a drizzle of Chinese chili crisp for spicy, garlicky crunch, this warming breakfast is a uniquely satisfying, nourishing start to your day!

Course Breakfast

Cuisine Chinese-Inspired

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 (1 cup / 240g per serving)

Calories 367kcal

Author Nisha Vora

Ingredients

• 4 cups (960 mL) filtered water
• 1 ½ tablespoons white miso
• 1 ⅓ cups (240g) steel-cut oats
• 3 tablespoons (15g) nutritional yeast
• 1 ½ tablespoons soy sauce or tamari (see Note 1)
• 1 medium head (~ 8 oz / 227g) Swiss chard (see Note 2)
• 3 scallions, thinly sliced on a bias (reserve dark green tops for garnish)
• 1 ½ tablespoons olive oil or neutral-flavored oil of choice
• 2 tablespoons (30g) Chinese chili crisp (see Note 3)

Optional Protein Toppers (pick one)

• soft or firm tofu cubes
• Baked Tofu
• Air Fried Tofu
• edamame
• smoked tofu

Instructions

• Bring the water to a boil in a medium saucepan. Once boiling, add in the miso, whisking to dissolve.
• Add the oats and stir to combine. Reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally to prevent sticking, or until oats are tender but still have a bite and are chewy. If the water gets low during cooking, add a bit more.
• Take off the heat and cover for 5 to 10 minutes to thicken. Then stir in the nutritional yeast and soy sauce.
• While the oats cook, prep and cook the chard: Strip out the center ribs from the chard, either using your fingers in a pinching motion or using a sharp knife.

  a. Slice the ribs thinly, then wash and dry; keep separate from the leaves.

  b. Tear the leaves into about 2” (5 cm) pieces, then wash and dry; keep separate from the ribs.
• Heat the oil in a large frying pan over medium heat. Once hot, add the chard stems and scallions (whites/light greens). Cook for 2 minutes, stirring occasionally, then add in the chard leaves and season with a pinch of salt. Stir frequently (tongs are helpful) for 1 to 2 minutes, or until the leaves are a bit softer but the stems are still a bit crunchy.
• Assemble: Divide hot oatmeal between four bowls. Stir 1 ½ teaspoons of chili crisp into each bowl, then top each bowl with the chard and garnish with scallion greens and any optional protein topper. Taste and add more chili crisp as desired.

  NOTE: If the oatmeal has thickened too much before serving, loosen it with a little bit of water
• If keeping leftovers, store the oats and greens separately; add a splash of water to thin out leftover porridge when reheating.

Notes

1. To make this recipe gluten-free, use tamari or gluten-free soy sauce and be sure to use gluten-free certified steel cut oats.
2. This yields about 4 tightly packed cups (120g) of chard leaves and about ⅔ cup (80g) of sliced stems. You can also use lacinato kale.
3. For store-bought chili crisp,  I love Lao Gan Ma and Mama Teav’s. I also like Momofuk and  Fly By Jing. If you have my cookbook Big Vegan Flavor, my homemade Chinese Chili Crisp on page 187 will certainly take this recipe over the top!

Nutrition

Serving: 240g | Calories: 367kcal | Carbohydrates: 49.6g | Protein: 12g | Fat: 14g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.21g | Monounsaturated Fat: 0.09g | Sodium: 699.2mg | Potassium: 769.8mg | Fiber: 9.3g | Sugar: 3.5g | Vitamin A: 600IU | Vitamin C: 19.14mg | Calcium: 47.7mg | Iron: 5.6mg

The post Savory Oatmeal with Chili Crisp appeared first on Rainbow Plant Life.

Fluffy as a cloud, with crispy golden edges and bursting with cozy, sweet banana flavor, these pancakes are the real deal. 

This recipe is a riff on my fan-favorite vegan buttermilk pancakes—but with a banana twist that feels like a warm hug on a lazy Sunday morning. They’re seriously easy to make, delightfully indulgent, and perfectly sweet (thanks to those spotty bananas on your counter just begging to be used). 

Bookmark these for your next weekend brunch and get ready to do a happy dance in your kitchen

Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

Video: How to make vegan banana pancakes

Why this recipe works 

A classic with a twist

If you already know and love my classic vegan pancake recipe, you’re guaranteed to love these vegan banana pancakes. 

Instead of the sour cream the classic version calls for, here we’re using ripe mashed bananas. And of course, we’re heightening those flavors with complementary spices (cinnamon and cardamom) and some brown sugar. 

The result? Rich butteriness, perfectly sweet banana flavor, and great fluff. What more could you want?  

Fluffiness unlocked, no eggs needed 

Despite containing bananas, which are quite dense and moisture-rich (think about how heavy a standard banana bread can be!), these pancakes are remarkably fluffy. 

That’s all thanks to our buttermilk substitute, which is simply a mixture of soy milk and apple cider vinegar. Soy milk does some heavy lifting here—high protein content + acid = a lot of curdling, which contributes to fluffiness. 

A generous amount of baking powder and a bit of baking soda (which gets activated by the acidity in the bananas and brown sugar) further contribute to the fluff factor. 

Easy but impressive 

As long as you’ve got ripe bananas, these pancakes are super simple to make! Mash ‘em up and combine them with three other liquid ingredients, whisk together the dry ingredients, then marry the two! Bada bing, bada boom. 

Despite the simple ingredients and techniques, you’ll be treated to seriously delicious pancakes that are gourmet enough to wow a crowd.  

Whip them up for your next Sunday brunch or anytime you have guests! 

Looking for another indulgent weekend brunch idea? Try my Vegan French Toast! 

Ingredient notes

Soy milk + apple cider vinegar 

When mixed with an acid like vinegar, soy milk curdles significantly due to its high protein content, yielding a batter that fluffs up delightfully well when exposed to the heat in the frying pan. This is the secret behind lots of excellent vegan baked goods, including my ultimate vegan cupcakes. 

And the acidity in the apple cider vinegar helps break down the gluten strands in flour, lending a tender texture (and a very subtle tang that balances the sweetness of the bananas).

Substitute: If you can tolerate soy, use soy milk for the best results. If you have a soy allergy, I would try a full-fat oat or barista variety of almond milk (I like Elmhurst best), or pea milk if you have access to it, as it’s also high in protein). 

Bananas

No shocker here! As with banana bread, the best bananas to use here are overripe or very ripe bananas, the kind with lots of dark brown spots. These bananas are the sweetest and softest, making them easier to mash and incorporate into the batter. 

Tip: Want to make these now but don’t have very ripe bananas? You can bake bananas in the oven to soften them, but in our tests, the banana flavor was not as pronounced. See the FAQ section for instructions.  

All-purpose flour 

The standard flour for almost any pancake recipe. 

Substitute: Want a nutrition boost? We tested these with 100% whole wheat flour with good results. Use 1 ¾ cups (235g) 100% whole wheat flour with slightly more milk, 1 ⅔ cups (400 mL) soy milk.

Vegan Butter 

For excellent buttery flavor, a requirement in any excellent pancake. 

There are so many great vegan butter blocks on the market these days. Our favorite widely available option is Violife’s plant butter. 

Substitute: Don’t have vegan butter? Try using melted refined coconut oil or extra virgin olive oil. 

Brown sugar 

Sugar plays two roles in these vegan pancakes: (1) it adds sweetness (which means the pancakes taste great on their own, even with no or minimal maple syrup); (2) it aids in caramelization, helping the pancakes brown and develop crisp edges. 

I opt for brown sugar over white, as it complements the flavor of the bananas and spices. 

Substitute: You can always use cane/white sugar if you prefer. While we haven’t tested this, coconut sugar would probably work fine. 

Cinnamon and cardamom

To complement the banana-brown sugar flavor, I add ground cinnamon and cardamom into the batter. I go pretty generous with the cinnamon (1 ½ teaspoons) so its flavor shines through, but you can use less for a more subtle flavor.  

And just for fun (and a little extra elegance), a hint of cardamom sneaks in to add a delicately rich spiced warmth.

Step-by-step instructions 

Make the “buttermilk”: Mix the vinegar into the soy milk and set aside to curdle. 

In a large bowl, combine the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, cardamom if using, and brown sugar. Whisk very well to ensure the leaveners get evenly distributed.  

In a medium bowl, mash the ripe bananas with a fork (small chunks are fine).  

Pour the remaining liquid ingredients into the bananas: buttermilk, vanilla, and melted butter. 

Whisk the liquid ingredients until well combined. Pour the liquid ingredients into the dry mix. 

Switch to a wooden spoon and gently fold to combine, just until the flour pockets are gone. Do not overmix, as it can toughen the batter. 

Preheat your frying pan over medium to medium-low for a few minutes, then add 1 teaspoon of cooking oil. Once the pan is hot, ladle in ⅓ cup (80 to 90g) of batter per pancake.

Cook for 2 to 2 ½ minutes, or until the edges are setting and some bubbles appear on the surface, and the bottom is golden brown. Carefully flip and cook for another 1 to 2 minutes until the second side is golden brown. 

Tips for making this recipe  

Use soy milk if you can

In my many rounds of testing these classic vegan pancakes, we learned that soy milk was the clear winner for pancakes. They produced the most fluff, by far. 

So if you don’t have a soy allergy, use soy milk for the best results. 

If you do have a soy allergy, I would try a full-fat oat or barista variety of almond milk (I like Elmhurst best), or pea milk if you have access to it, as it’s also high in protein). 

Gently mix 

When it’s time to combine wet and dry ingredients, switch to a wooden spoon and gently fold until just combined and the flour pockets are gone. Lots of lumps are good–you don’t want a smooth batter! 

Over mixing can toughen the gluten in the flour, yield less light and fluffy pancakes. 

Preheat the pan properly and adjust the heat 

Whether you make these in a nonstick frying, cast iron or carbon steel pan, or griddle, preheating the pan is key for great pancakes. 

For this recipe, heat the pan (or griddle) dry for a few minutes over medium to medium-low heat. 

Then add the oil (I use high-heat oil to minimize smoking or burning) and let that heat for ~30 seconds. To test if the pan is hot enough, add a drop of water. If it sizzles immediately, the pan is ready (wipe out the water droplet so it doesn’t spit up at you!)

After flipping the first pancake, assess the heat level. And as you cook the next pancakes, you will likely need to lower the heat a bit to prevent the outsides from fully browning before the interior cooks through. 

Want crispy edges? Use this method 

If you are like me, you want your pancakes to have those delectable crispy, buttery edges, not be floppy and dry. 

Prefer to minimize the oil while cooking? That’s fine, as long as your cooking surface is nonstick! These pancakes will still be tasty and fluffy but they won’t have crisp edges. 

For fluffy pancakes  

Try not to let the batter rest for too long before making the pancakes, as you’ll lose out on some of the leavening power of the baking powder, which gets activated once mixed with liquid ingredients. 

Keep the measuring cup on the side. If you let the cup rest in the batter, it will deflate the air pockets.

Variations and serving ideas 

Feel free to swap the cardamom for freshly grated nutmeg, or add in ⅛ to ¼ teaspoon ground cloves or allspices. 

Love banana bread with chocolate chips? Of course you do, who doesn’t? Simply fold roughly 1 cup (6 oz / 170g) of chocolate chips into the combined batter–just be gentle and fold only as much as necessary. I strongly recommend using dark chocolate chips, as the bittersweetness will nicely balance the sweetness of the bananas. 

Prefer less sweet pancakes? Skip the maple syrup for serving. Thanks to the brown sugar in these pancakes, they’re already lightly sweet. 

I typically forgo the maple syrup and simply add fresh sliced bananas on top for the perfect sweet finish and more banana flavor. This might make me sound like an animal, but my favorite way to eat these is to tear apart a piece of pancake, top it with a banana slice, and fold it over like a little sandwich. 

For something heartier, serve a dollop of yogurt on each pancake and top with sliced bananas or berries and toasted pecans or walnuts. 

Frequently Asked Questions 

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Vegan Banana Pancakes

Crispy on the edges, fluffy inside, and full of warm banana flavor—these vegan banana pancakes are the perfect way to use up ripe bananas. Easy and quick to whip up and perfect for a crowd pleasing brunch!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 pancakes

Calories 182kcal

Author Nisha Vora

Ingredients

• 1 ½ cups (360 mL) plain-flavored soy milk (see Note 1)
• 1 tablespoon (15 mL) apple cider vinegar
• 1 ¾ cups (225g) all-purpose flour (see Note 2)
• 1 tablespoon (12g) baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 3 tablespoons (30g) organic brown sugar
• 1 ½ teaspoons ground cinnamon (see Note 3)
• ½ teaspoon ground cardamom (optional)
• 3 medium spotty overripe bananas (~ 10 oz / 275g once peeled, see Note 4)
• 2 teaspoons vanilla extract
• 3 tablespoons (42g) vegan butter, melted and slightly cooled
• Refined coconut oil (or other high-heat oil) for cooking pancakes

For serving

• Pure maple syrup
• Fresh bananas, sliced (optional, or berries)

Instructions

• Note: If using a stovetop griddle, I like to preheat mine in the oven for 10 minutes at 350ºF/175ºC for even heating.
• In a measuring glass, stir the milk and vinegar together. It should curdle pretty quickly. This is the "buttermilk."
• In a large bowl, add the flour, baking powder, baking soda, salt, brown sugar, cinnamon, and cardamom if using. Whisk well to combine.
• In a medium bowl, mash the bananas with a fork but leave some small chunks for texture. To the mashed bananas, add the curdled buttermilk, vanilla, and melted butter. Whisk well to combine.
• Pour the wet ingredients over the flour mix. Use a wooden spoon to fold the ingredients until just combined. Do not overmix—lots of lumps are fine.
• Rest the batter for 5 to 10 minutes. But don’t stir after resting, as the batter will lose air bubbles and turn out less fluffy. While the batter rests, start preheating the pan.
• For cast iron or carbon steel instructions, see Note 5.
• Heat a nonstick frying pan over medium to medium-low heat for several minutes (see Note). Add 1 teaspoon coconut oil. Allow to heat ~30 seconds. Test to see if the pan is hot enough by adding a droplet of water—if it sizzles and dances, it’s ready.

  Add ⅓ cup (80 to 90g) pancake batter to the pan, using a flexible spatula to get the batter out of the cup.

  After the first 30 seconds, swirl the oil in the pan around the edges of the pancake. Cook for a total of 2 to 2 ½ minutes, or until the edges start to dry out and some bubbles appear on the surface.

  Flip and cook on the second side for 1 to 2 minutes, swirling any remaining oil around the edges again. You may need to lower the heat to medium-low.
• Repeat with the remaining batter, adding a teaspoon of oil to the pan to preheat per pancake before adding more batter. You will likely need to lower the heat throughout cooking to prevent burning.
• To keep pancakes warm, add to a wire rack-fitted sheet pan in the oven at 200ºF/95ºC until ready to serve.
• Serve pancakes with maple syrup and fresh sliced bananas, if desired.

Video

Notes

1. Please use soy milk unless you are allergic as it contributes significantly to the fluffiness.
2. If using whole wheat flour, use 1 ¾ cups (235g) 100% whole wheat flour with 1 ⅔ cups (400 mL) soy milk.
3. For a more subtle cinnamon flavor, use ½ to 1 teaspoon cinnamon. Using the full amount of cinnamon will make the pancakes darker in color.
4. If you have a scale, use that to measure out 275g (a scant 10 oz) of bananas, after peeling. This will yield the most accurate results, since banana size varies.
5. If using cast iron or carbon steel: Ensure your pan is well-seasoned (if not or it’s brand new, the pancakes will stick). Preheat the pan dry over med-low heat for 2 to 3 minutes. Add your oil and let it heat up for 30 to 60 seconds. Add the batter, and cook for 2ish minutes, then flip and cook another 2ish minutes. Add a bit more oil and repeat with the remaining pancakes, lowering the heat as you go to prevent burning.

Nutrition

Calories: 182kcal | Carbohydrates: 23.3g | Protein: 3.9g | Fat: 8g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.22g | Sodium: 239mg | Potassium: 115.8mg | Fiber: 1.4g | Sugar: 6.3g | Vitamin A: 63.37IU | Vitamin C: 2.83mg | Calcium: 100.8mg | Iron: 0.5mg

The post Vegan Banana Pancakes appeared first on Rainbow Plant Life.

Lightly toasted bread slices are coated in a rich, subtly sweet, and generously spiced batter before they’re pan-fried until crispy, gorgeously golden brown, and caramelized. Hello, vegan brunch of your dreams.

Yes, this eggless French toast recipe will remind you of what you’d be served at a gourmet brunch spot, but it’s surprisingly easy to make. The batter comes together quickly in a blender, and the slices cook up within a few minutes. Grab a few everyday ingredients and a few thick slices of bread, and you’re good to go!

Table of contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

Why this recipe works 

It’s all about the food science

When I try to veganize a classic dish, whether it’s French toast, pancakes, brownies, chili, or scrambled eggs, I want to be as faithful to the end result as possible. After all, it’s the best way to truly satisfy cravings (and nostalgia) and to demonstrate that you don’t have to make sacrifices just because you’re vegan.

Because French toast is notoriously hard to veganize (the classic version uses lots of eggs, whole milk or heavy cream, butter, and egg-rich bread), I had to rely on some serious food science for this recipe.

I researched dozens of popular classic French toast recipes and calculated the ratio of fat and protein in the batters so that I could figure out the best vegan substitutes for eggs and milk, half and half, or heavy cream. 

With my lab coat apron on, I discovered that using a combination of silken tofu, soy milk, and vegan butter yields a very similar ratio of protein and fat.

Eureka! We discovered the recipe for an egg and dairy-free French toast that will knock your socks off.

The absolute best flavors

Most French toast recipes are pretty simple, with just some sugar and cinnamon flavors. Y’all know I like to take flavor up a notch, so to make things a bit more interesting, I added a few bonus flavors that really make the batter stand out: (1) Freshly grated nutmeg, (2) vanilla extract, and (3) orange zest (my favorite addition!).

Throughout testing, I noticed that while the batter was tasty, it wasn’t as eggy as a “regular” French toast recipe would be. So, I kicked it up a notch with my friend, kala namak (AKA black salt). If you’ve ever made my Tofu Scramble or Vegan Egg Salad recipes, then you know the magic of this simple ingredient! Just a pinch imparts a realistic eggy flavor and aroma to the French toast batter.

Okay, and the textures, too! 

When I’m eating dairy-free French toast, I want it to be eggy and fluffy on the inside and slightly crispy and caramelized on the outside. Most importantly, it HAS to be soft but not soggy.

For that perfect fluffiness, I turned to silken tofu + arrowroot powder (or cornstarch). They make a pretty creamy and not-too-thin batter, which is a common problem in a lot of other egg-free batters. With their help, the vegan custard clings to the toast as soon as it hits the hot pan!

Finally, a generous amount of brown sugar is key for the ultimate caramelization. The sugar reacts with the protein from the soy milk and tofu in the hot pan to form a gorgeously golden brown, caramelized crust around each slice of French toast (this is what’s known as the Maillard reaction).

Ingredient notes 

Thick-sliced bread 

Bread is obviously the most important ingredient in French toast. After all, French toast was invented as a way for medieval Europeans to use up stale bread.

But using just any type of bread is a recipe for disappointment. Please read this section so you can pick the best bread options for your vegan French toast.

The best bread for vegan French toast is EITHER (1) a sturdy but soft loaf of freshly baked bakery-style bread OR (2) thick-cut white sandwich bread.

Fresh vs. stale bread: You may be surprised to learn that you’ll get better results making French toast with fresh bread that’s been lightly toasted and dried out rather than day-old or stale bread. The former soaks up the batter better, ensuring a rich, soft interior that’s not dry. 

Option 1: Fresh bakery-style bread

Pick up a sturdy but soft white loaf from your local bakery or the bakery section of the grocery store. Something like a country loaf, Italian bread, or “pain paesano”.

We found that a loaf of French bread worked pretty well, though the crust does get a little chewy. One our testers enjoyed this with Costco’s Kirkland signature country French bread, so that’s a good option to try. If you have sensitive teeth, you’ll want to remove the crust first.

Do NOT use very crusty bread. For instance, avoid sourdough (it gets too chewy and hard, plus the flavor is too tangy) and bread with big holes or bubbles (e.g., focaccia gets thin and wet).

Option 2: Thick-cut white sandwich bread

Use thick-cut white sandwich bread. Standard sandwich bread is sliced too thin and will make your French toast soggy. The ideal thickness here is 3/4 inch (2 cm), but we also had good results with 5/8 inch (1.5 cm) slices. 

We tested this recipe with three types of vegan-friendly soft white sandwich bread: 

• Sara Lee Artesano bakery bread (¾” thick)
• Nature’s Own Thick Sliced White bread (¾” thick)
• Maier’s Italian-style bread (⅝” thick)

If you can find vegan-friendly “Texas toast” sandwich bread, that should work well, as those are typically double the thickness of standard slices. 

The type of bread you use will determine (1) how to best dry out the bread and (2) how long to soak the bread in the batter.

Check out the Tips section or skip to the recipe card to get the details!

Silken tofu 

What can’t tofu do? It’s a magically versatile vegan protein you can fry, bake, or braise for a fantastic meat substitute; you can blend it into a smoothie; use it to make a realistic vegan feta cheese; use it to make gourmet-style desserts; and so. much. more.

New to using tofu? Explore ​​The Complete Guide to Cooking Tofu to discover how amazing this simple ingredient can be!

In this recipe, silken tofu is blended in the French toast batter, making the batter thick, smooth, and creamy. Its natural proteins prevent the batter from spreading in the pan and help it cling to the bread, mimicking the classic creamy egginess of a real French toast custard.

Soy milk

Oat milk is my usual go-to for baked goods but here, I specifically chose soy milk for its high protein content. 

The combo of soy milk, tofu, and vegan butter helps mimic the ideal protein and fat content in traditional French toast batter, yielding a I can’t believe this is vegan-style of French toast. 

Substitute: If you can’t get your hands on soy milk for whatever reason, you can probably use oat milk with good results. Just make sure the brand you use is creamy and thick, as any sort of thinner, less fatty plant milk will make the batter thin.

Vegan butter

If you want your vegan French toast to taste like the classic version made with lots of rich dairy and eggs, then it has to be fried in a pan with some melted vegan butter. You get excellent buttery flavor and richness in every bite. 

Brown sugar 

I used brown sugar instead of white sugar because it has a richer depth of flavor. It’s also responsible for the gorgeous caramelization around the edges of the bread. Once the sugar melts in the hot pan, it forms a slightly crispy, crunchy layer around the toast slices.

Orange zest 

My secret but not-so-secret ingredient for well-flavored and sweet breakfasty foods like French toast and my Vegan Pumpkin Sheet Pancakes. Just a pinch of orange zest brightens up the batter and adds subtle but complementary floral and sweet flavors. It kind of just sits in the background but still makes you think, “Now THIS is a special French toast.”

Kala namak

Eggs play a huge role in classic French toast, both in texture and flavor. We already locked in the dreamy custard-like textures from the blended tofu and soy milk, but to emulate the flavors, a dash of kala namak, AKA Indian black salt, helps. 

It’s naturally very eggy-tasting and just a small amount of kala namak makes this vegan version taste like the real deal. If eggy French toast is not your thing, feel free to skip it. 

Where to buy: You can buy black salt from Indian grocers, South Asian grocery stores, or online (affiliate link). 

Arrowroot powder or cornstarch 

Eggs also help bind and thicken French toast batter. Luckily, starches like arrowroot powder and cornstarch do a good job at both. 

Arrowroot powder is usually my go-to but cornstarch works just as well (and is sometimes more accessible).

Step-by-step instructions

First, lay the slices of fresh bakery bread OR sliced sandwich bread on a wire rack on top of a baking sheet. Toast in the oven until the slices feel lightly toasted and the middles are slightly moist but not soft or squishy.

Meanwhile, make the batter by blending the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, vanilla, salt, and orange zest in a blender or food processor until smooth.

Taste the batter and add more nutmeg, cinnamon, salt, or orange zest as needed. To finish, blend in the kala namak and arrowroot powder (if using) until they’re well incorporated.

Pour the batter into a 2-liter (9×9″ or 8×8″) baking pan. 

Heat some vegan butter and oil in a large nonstick skillet over medium heat. Once the pan is almost hot and the butter stops foaming, add two slices of bread to the pan with the batter. Swirl them around but don’t dunk them.

• Using bakery bread OR ¾-inch sandwich bread slices? Soak for 30 seconds, then flip and soak for another 30 seconds (the bread should be saturated but not falling apart).
• Using sandwich bread slices thinner than ¾-inches? Soak for 20 seconds, then flip and soak for another 20 seconds (the bread should be saturated but not falling apart).

Transfer the slices to the hot pan. Don’t push them around, but swirl the pan occasionally so the butter/oil soaks into the bottom of the bread.

Once golden brown on the bottom, flip and cook until the second side is golden brown.

Transfer the cooked French toast to a sheet pan in the oven to stay warm. Repeat until you run out of batter or sliced bread, adding a little more butter/oil to the pan each time.

Serve warm with a pat of vegan butter and maple syrup on top, or berries and whipped topping. Enjoy!

Tips for making this recipe

Use one of the recommended types of bread! 

It’s crucial to make vegan French toast with a sturdy but soft loaf of freshly baked bakery-style bread OR thick-cut white sandwich bread. 

Prefer a more grown-up, sophisticated French Toast? Use a sturdy but soft loaf of freshly baked bakery-style bread.  

Or, if you’re craving the diner-style French toast of your childhood, go for THICK, pre-sliced sandwich bread. 

During testing, we found that the ideal breads are soft and have a close-knit, tight crumb, as they soak up the batter the best. We liked using a sturdy but soft white loaf of French bread (the crust got a bit chewy but it was still good).

Do not use sourdough, focaccia, or any other type of crusty bread with large holes or bubbles.

Head back to the Ingredient Notes for our recommended brands of sandwich bread. 

Dry out your bread first

Fresh bread will give you soggy results. Lightly toasting the bread slices beforehand, however, helps the slices soak up the perfect amount of batter so the bread is fluffy on the inside yet crispy on the outside.

The type of bread you use will determine the amount of time and temperature at which you dry out the bread.

Using freshly baked bakery-style bread? Place it in a 250ºF/120ºC oven for 6 minutes, then flip and bake for another 4 minutes.

Using pre-sliced sandwich bread? Place it in a 300ºF/150ºC for 8 minutes, then flip and bake for another 6 minutes.

These are the times that worked for me and my recipe tester, but all breads vary, so keep these visual cues in mind: 

• The bread should feel lightly toasted.
• The center should be slightly moist but not soft or squishy.
• If it’s super hard and crusty, the bread won’t soak up the batter as well.

Give your bread a good soak

Similarly, the type of bread you use will also determine the amount of time it should soak in the batter.

Using freshly baked bread OR sandwich bread that’s ¾-inch (2 cm) or thicker? Soak the bread in the batter for 60 seconds, turning halfway through. 

Using sandwich bread that’s THINNER than ¾-inch (1.5 cm)? Soak the bread in the batter for 40 seconds, turning halfway through. 

According to America’s Test Kitchen, French toast should be soft but still have a thin layer of unsoaked bread in the middle (called the “bone”). This contributes to the structure of the French toast, lending a custardy but not soggy texture. 

In our tests, the above-listed soak times resulted in the ideal texture: an eggy, soft interior that still had just enough structure and “bone” and wasn’t soggy.

Note: We spent lots of time testing this recipe but keep in mind that there is so much variety in bread types as well as soy milk, so things may work differently for you. For instance, if your first French toast comes out soggy, reduce the soaking time for the next slices.

Taste the batter

Don’t add the kala namak or arrowroot powder to the batter at first. Instead, taste the batter after the first round of blending to determine if it needs any more salt, cinnamon, sugar, etc. without the strong eggy aroma or chalkiness of cornstarch/arrowroot powder interfering. 

Fry in half butter, half oil 

Classic French toast and pancake recipes are often cooked in a mix of butter and oil, not one or the other. The milk solids in butter burn too easily and oil doesn’t contribute as much flavor as butter. 

Even though vegan butter doesn’t contain milk solids, it still burned more easily during our tests. That’s why I like to cook French toast with 50% vegan butter and 50% high-heat neutral flavored oil, like avocado oil or grapeseed oil. 

Always preheat the pan and adjust the heat

First, give the pan some time to warm up, about 3 minutes. Pay a careful eye as the French toast is cooking; if it’s cooking too quickly, lower the heat. 

I like to start at medium heat, and after the second batch, lower the heat to somewhere between medium and medium-low.

Frequently Asked Questions

More nostalgic breakfast favorites

• Classic Vegan Pancakes
• The Best Tofu Scramble
• Vegan Banana Pancakes
• Vegan Banana Muffins

If you give this Vegan French Toast a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

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Vegan French Toast

Upgrade your brunch game with this incredible Vegan French Toast recipe! Made with everyday ingredients, every indulgent and buttery bite tastes like the French toast you grew up with. Treat yourself to this fluffy, crispy, and rich brunch favorite!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 big slices

Calories 256kcal

Author Nisha Vora

Ingredients

Bread (pick ONE)

• 1 (10-inch/18 to 20 oz ) loaf freshly baked soft white bread (not crusty or hard, see Note 2)
• 10 to 12 slices THICK-CUT white sandwich bread (¾” thick) (see Note 3)

Batter

• 12 ounces (340g) silken tofu, drained
• 1 ½ cups (360 mL) unsweetened soy milk
• 2 tablespoons vegan butter, melted
• 5 tablespoons (50 to 55g) organic brown sugar
• 1 ½ to 2 teaspoons ground cinnamon (see Note 4)
• ½ teaspoon freshly grated nutmeg
• 1 ½ teaspoons orange zest (about 1 medium orange)
• 1 ½ teaspoons pure vanilla extract
• ¼ teaspoon fine sea salt, more as needed
• ⅛ teaspoon kala namak (optional, for a subtle eggy flavor)
• 2 ½ tablespoons arrowroot powder (or cornstarch)

For cooking and serving

• 3 to 4 tablespoons vegan butter, plus more for serving
• 3 to 4 tablespoons Neutral-flavored high-heat oil of choice, for cooking
• Pure maple syrup

Instructions

• If using FRESH BAKERY BREAD: Slice the loaf into 1” (2.5 cm) thick slices. With a standard 10-inch loaf weighing 18 to 20 ounces (510-570g), you should get 10 slices.
• Place sliced bakery bread or sandwich bread slices on a wire rack set over a sheet pan. Arrange a rack in the middle of the oven.

  Bake the bread using the times below, or until the bread feels lightly toasted: the center should be slightly moist but not soft or squishy, not super hard or crusty.
• If using FRESH BAKERY BREAD: Preheat the oven to 250ºF/120ºC. Bake the bread for 6 minutes, then flip and bake for 4 minutes.
• If using THICK SANDWICH BREAD: Preheat the oven to 300ºF/150ºC. Bake for 8 minutes, then flip and bake for 6 minutes.
• Transfer toasted bread to a plate or cutting board; cool 5 minutes. Turn the oven off, or reduce the temp to 200ºF/95ºC and keep the rack-fitted sheet pan handy.
• While the bread toasts, make the batter: In a blender or food processor, combine the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, orange zest, vanilla, and sea salt. Do not add the kala namak or arrowroot powder yet (so you can taste and adjust). Blend until completely smooth and no lumps remain.

  Taste, adding more nutmeg, cinnamon, salt, or orange zest as desired. Now add the kala namak, if using, and arrowroot powder. Blend again to incorporate. Note: it will smell eggy from the kala namak!
• Pour the batter into a 9×9”, 8×8”, 7×11”, or similar baking pan (~2 liter baking pan).
• Heat a large nonstick skillet over medium heat with 2 teaspoons of vegan butter and 2 to 3 teaspoons of high-heat oil. Heat for about 3 minutes, swirling the skillet occasionally, until the foaming subsides.
• When the pan is almost done heating up, add two slices of bread to the batter. Use your hands to swirl the bread around in the batter but don’t completely dunk them.

  a. Fresh bakery bread AND ¾” (2 cm) sandwich bread slices: Soak for 30 seconds on one side, then turn and soak the second side for 30 seconds, or until saturated but not falling apart. 60 seconds total.

  b. Sandwich bread slices thinner than ¾”: Soak for 20 seconds on one side, then turn and soak the second side for 20 seconds, or until saturated but not falling apart. 40 seconds total.
• Use a slotted spatula to transfer battered slices to the hot pan, leaving behind excess batter. Don’t push the bread around in the pan.

  Cook until golden brown on the bottom, 3 to 4 minutes, swirling the pan occasionally so the butter/oil soaks into the bottom of the bread.

  When golden brown on the bottom, flip. Cook until the second side is golden brown, 3 to 4 minutes. If you can push down on the center of the toast and see liquid squeezing out, it's not done yet.

  NOTE: If the toast is cooking too quickly, reduce the heat to medium-low. After the second batch, I typically reduce the heat to somewhere between medium and medium-low.
• Transfer cooked French toast to the wire rack-fitted pan in the oven to stay warm. Wipe the pan between batches to ensure the butter doesn’t burn. Repeat with the remaining slices, adding more butter/oil to have a light coating in the pan.
• Serve French toast warm with a pat of vegan butter, if desired, and drizzle with maple syrup.

Notes

1. There’s a range in cook time because it will vary based on how many slices you cook!
2. Don’t use breads that are very crusty (e.g., sourdough) or breads with big holes or bubbles (e.g., focaccia). If your bakery or bakery section has a nice sturdy but soft white loaf (e.g., country loaf, Italian bread, “pain paesano”), that works best. In our tests, a loaf of French bread worked pretty well, but the crust gets a bit chewy.
3. This recipe also works great with pre-sliced white sandwich bread but only if it’s thick cut, minimum thickness of ⅝” and ideally ¾” thick (1.5 cm, ideally 2 cm). See the Tips section for the brands we tested. Freshly baked bread makes for a more grown up, sophisticated French toast, but if you prefer diner-style French toast, use the pre-sliced sandwich bread.
4. I love this with a full 2 teaspoons of cinnamon, but if you don’t love cinnamon as much, use the smaller amount.

Nutrition

Calories: 256kcal | Carbohydrates: 32g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 390mg | Potassium: 166mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 0.4mg | Calcium: 86mg | Iron: 2mg

The post Vegan French Toast appeared first on Rainbow Plant Life.

Each of these bakery-style muffins is bejeweled with dark chocolate chunks and boasts a melt-in-your-mouth, fluffy interior. A sprinkling of coarse sugar on top is the perfect finishing touch, giving every bite the perfect amount of crunch in contrast to the soft and tender crumb.

This recipe makes enough grown-up, gourmet muffins for breakfast, brunch parties, and weekly snacks. 

Table of contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

Why this recipe works

Light, fluffy, and soft

There’s nothing worse than picking up a chocolate chip muffin from your favorite coffee or donut place only for it to be dry and dense. Ain’t nobody got time for that! 

Which is why this chocolate chip muffin recipe produces light, fluffy, and pillowy soft muffins, the kind of muffins you dream of. 

Their heavenly texture is all thanks to a muffin batter made with vegan sour cream. The fat and acid in sour cream provide the muffins with moisture, richness, and just the right amount of tang. The result? A rich and tender muffin with a melt-in-your-mouth crumb!

To add some contrast to the ultra-soft bites, we finished them with coarse sugar on top. It lends the perfect crunchy topping in contrast to the soft interior. 

Bakery-style big girl muffins

We call these big girl muffins in the RPL kitchen because they have the perfect amount of sweetness. Anyone with or without a sweet tooth will enjoy them.

If your sweet tooth is stronger than others, use the options we’ve included in the Tips and Ingredient Notes sections to make them sweeter.

Cinnamon and nutmeg bring even more flavor to the mix. They give the muffins a warm and comforting flavor while highlighting the richness of the chocolate. 

Lastly, swapping regular chocolate chips for chopped dark chocolate brings a level of sophistication that elevates the muffins to a whole new level (though of course you can use chocolate chips if you prefer).

Easy to make

Whether you’re a novice or an experienced baker, this recipe is just plain easy to make. Most, if not all, of the vegan pantry staple ingredients might already be in your kitchen and the batter is a breeze to put together. 

Let them do their thing in the oven and in less than 30 minutes, you’ll have big, bountiful muffins that your friends will think you picked up from a fancy bakery!

Looking for more delicious sweet treats in bite-sized form? Try my Ultimate Vegan Cupcakes or Vegan Banana Muffins!

Ingredient notes

Oat milk

This adds a neutral base for the liquid ingredients, which means it won’t add any overpowering flavors or textures. We recommend using a creamy full-fat oat milk for the best texture, like Califia and Oatly brands.

Substitute: Oat milk is the best option here because other plant-based milks, such as soy milk, may add more protein to the batter. More protein = different textures in the batter. That said, you don’t need that much milk, so the change likely won’t make a big difference. 

Vegan sour cream

For the best vegan chocolate chip muffins with the most luxurious texture, enter vegan sour cream.

Vegan sour cream is a rich yet slightly acidic ingredient that adds moisture and richness to the batter without making the muffins dense. It also adds a subtle tangy flavor that balances out the sweetness. 

How does it work? As the food science blog, Food Crumbles, explains, sour cream is a pro at adding epic levels of moisture to baked goods because it’s thick and fatty. And despite this richness, it still doesn’t weigh down batters. This is because the acidity in sour cream reacts with the baking soda, which creates gas bubbles in the batter, leaving you with light and fluffy baked goods.

I also use vegan sour cream to make my epic Vegan Pancakes and fluffy Vegan Lemon Cake. If you love the fabulous texture of these muffins, then you’ll want to give these recipes a try as well!

Tips for buying: Tofutti, Kite Hill, and Follow Your Heart are our favorite vegan sour cream brands and all work great here.

Substitute: If you don’t have access to vegan sour cream, you can try using a thick vegan Greek yogurt instead (we love the brands Culina or CocoJune). Consider adding an extra tablespoon of sugar, as yogurt is more tart than sour cream. 

All-purpose flour

This will give the muffins the best structure and a tender crumb.

Substitute: You can use 100% whole wheat pastry flour as a 1:1 substitution, if you’d like to sneak in a little nutrition. Check out the FAQ section for the other types of flour that work well.

Flaxseed meal

When you mix ground flaxseed meal and water together, they take on the same consistency as eggs. This mixture (called flax eggs) is the best egg replacer in this recipe because it binds the batter together and adds some extra fiber, antioxidants, and omega-3 fatty acids. 

Dark chocolate

This is a bakery-style muffin recipe, which is why we used chopped dark chocolate instead of semisweet chocolate chips. Dark chocolate is sweet yet subtly bitter in the best way, and gives these muffins a rich depth of flavor without being cloyingly sweet. Plus, the finely chopped pieces ensure that you get a bit of chocolate in every bite.

Substitute: You can make sweeter muffins by substituting vegan-friendly chocolate chips for dark chocolate. In our tests, both regular-sized and mini chocolate chips work, but mini chips disperse more evenly in the batter (affiliate link).

Cinnamon and nutmeg

These warm spices give the muffins a sophisticated flair. They also complement and enhance the chocolate beautifully without overpowering the rest of the muffin. 

Step-by-step instructions

In a small bowl, make the flax eggs by whisking the flaxseed meal with the warm water. Set aside to thicken.

Next, add 1 tablespoon of apple cider vinegar to the milk and stir gently. This is how you make vegan buttermilk. Set it aside to curdle.

Chop the dark chocolate. 

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. 

In a separate large bowl, whisk together the flax eggs, melted butter, and sugar together. 

To finish, add in the sour cream, buttermilk, and vanilla extract and whisk well to combine. 

Gently fold the dry ingredients into the wet. Stir until the two are JUST combined – do not overmix! 

The batter will be quite thick and not runny. Finish by folding the dark chocolate into the batter.

Fill the prepared muffin tins to the top with the batter. Sprinkle some coarse sugar on top of each muffin before pressing the reserved chocolate onto the tops.

Bake in the oven at 425ºF/218ºC oven for 6 minutes, then lower the temp to 350ºF/175ºC and bake for another 16 to 20 minutes, or until a toothpick inserted in the middle comes out clean.

Note: Baking the muffins at a high temperature before lowering it is known as the two-temperature system. It gives you beautifully risen, crisp-on-the-outside and soft-on-the-inside, and tall, bountiful muffins every time. Learn more about this method and how it benefits your baked goods in this guide by The Kitchn.

When they’re done, transfer the big, chocolatey muffins to a cooling rack to cool for a few minutes. Enjoy them right away or store/freeze them for later!

Tips for making this recipe

Use room temperature ingredients

If you want to avoid broken muffin batter, bring your vegan sour cream and milk down to room temperature first. To do so, measure out the milk and sour cream, then leave them on the kitchen counter for 20 to 30 minutes.

This takes time but it’s SUPER important. Room temperature dairy substitutions will, as Sally’s Baking Addiction puts it, “bond together easily.” The ingredients will be incorporated perfectly, the batter will be smooth and free of any cold sour cream chunks, and, most importantly, the muffins will taste their best.

Don’t overmix the batter

Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined, then stop. Stirring too many times and overworking the batter will knock out the air and give you tough, dense muffins.

Lined vs. greased muffin tins

We’ve had great success baking our Vegan Banana Muffins and Blueberry Muffins in a naked muffin tin that had been greased with nonstick spray or cooking oil (rubbed with a paper towel). 

Muffin liners are convenient but leave a ridged texture behind. Plus, if you leave the muffins in the lined muffin tin too long, they can become soggy.

We prefer to use unlined tins but you need to make sure you generously grease them (otherwise, the muffins will stick). 

Wait for the caramelization! 

You might think that a fresh from the oven, pillowy soft muffin with gooey melted chocolate in every bite is the best it’s gonna get. Wrong! 

After they cool completely, the coarse sugar topping caramelizes, the chocolate hardens, and the muffin is sturdier. 

I’m not going to tell you not to enjoy a warm muffin, but you definitely don’t want to miss out on the room temperature muffin (trust me, it’s sexier than it sounds!). 

Tailor to your preferred sweetness

These are grown-up muffins that don’t taste overly sweet. So if you’re craving a sweeter muffin, use a mixture of dark chocolate and semisweet chocolate, or a dark chocolate in the 60% range. 

For extra sweet muffins, use semisweet chocolate chips (ensure they are vegan-friendly). 

(1) If you opt for semisweet chocolate, use just 1 tablespoon of coarse sugar on top to avoid a too-sweet muffin. 

(2) When using dark chocolate, don’t chop it too finely (the larger pieces create nice big melty pools of chocolate). 

Frequently Asked Questions

If you love this Vegan Chocolate Chip Muffins recipe, please rate and review it below! Your support is always much appreciated

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Bakery-Style Vegan Chocolate Chip Muffins

With a pillowy soft texture, crunchy caramelized topping, and dark chocolate in every bite, these Vegan Chocolate Chip Muffins may just be the muffins of your dreams. They look and taste gourmet but are easy to make.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 large muffins

Calories 322kcal

Author Nisha Vora

Ingredients

• 1 cup (240 mL) oat milk, at room temperature
• ½ cup (115g) vegan sour cream, at room temperature (see Note 1)
• 2 tablespoons flaxseed meal
• 1 tablespoon apple cider vinegar
• 2 3/4 cups (345g) all-purpose flour, spooned and leveled or weighed
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional, adds a nice depth of flavor)
• ¾ cup (155g) organic cane sugar
• ⅓ cup (75g) vegan butter, melted and slightly cooled (see Note 2)
• 2 teaspoons vanilla extract
• 8 ounces (225g) 60 to 75% dark chocolate, chopped OR 1 ½ cups (255g) vegan-friendly chocolate chips (see Note 3)
• 1 to 2 tablespoons coarse or raw sugar, for sprinkling (optional but recommended, see Note 4)

Instructions

• Measure out the milk and sour cream and allow them to sit on your counter to come to room temperature (20 to 30 minutes).
• Arrange a rack in the middle of the oven. Preheat the oven to 425ºF/218ºC. Grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray–be generous to avoid sticking.
• In a small bowl, whisk together the flaxseed meal and 4 tablespoons of warm water. Set aside for 10 to 15 minutes to gel up.
• Add one tablespoon of apple cider vinegar to the milk and stir. This creates the "buttermilk". Stir and set aside for 5 to 10 minutes.
• Chop the chocolate (not too finely). Set aside ¼ cup (~30g) of the chopped chocolate or chocolate chips for the topping.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a large bowl, whisk together the flax eggs, melted butter, and sugar until combined. Then whisk in the sour cream, buttermilk and vanilla extract. It’s okay if there are tiny chunks of sour cream unblended.
• Add the dry ingredients to the wet. Gently fold together until JUST combined, do not overmix. The batter will be thick and not runny. Some clumps are okay. Gently fold in the chocolate with a silicone spatula.
• Fill the muffin tins nearly to the top with the batter. Sprinkle a bit of the coarse sugar on top of each muffin and press the reserved chocolate pieces or chips into the tops.
• Bake at 425ºF/218ºC for 6 minutes. Then, without opening the oven door, reduce the heat to 350ºF/175ºC and bake for another 16 to 20 minutes, or until a toothpick comes out clean or with a few crumbs.
• Transfer to a cooling rack and cool for 20 to 30 minutes. Use a small offset spatula or butter knife to loosen the muffins. Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.

Notes

1. Vegan sour cream is a magical ingredient here, adding moistness, richness, and great texture without making the muffins dense. When we tried this recipe with just oat milk, the muffins were good but somewhat dense.
2. If you don’t have access to vegan butter, you can sub with melted refined coconut oil or a neutral-flavored oil of choice.
3. If using regular-sized chocolate chips, use 1 ½ cups (255g). If using mini chocolate chips, use 1 ¼ cups (220g).
4. If using semisweet chocolate, use 1 tablespoon of coarse sugar to avoid a too-sweet muffin. If using dark chocolate, it’s best with 2 tablespoons of coarse sugar.

Nutrition

Calories: 322kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 301mg | Potassium: 160mg | Fiber: 3g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 0.01mg | Calcium: 126mg | Iron: 2mg

Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello

The post Bakery-Style Vegan Chocolate Chip Muffins appeared first on Rainbow Plant Life.

This easy vegan bacon is the best way to indulge in the rich and smoky flavors of traditional bacon without any of the meat. Tempeh just happens to be loaded with protein and fiber too, helping you feel great with every bite!

Smoky, crispy, and sticky tempeh bacon is a seriously fun choice for anyone looking for a wholesome yet tasty breakfast, lunch, or dinner option (vegan and gluten-free!).

Stuff the bacon strips into an epic breakfast sandwich or vegan burrito, or quickly fry the strips for a smoky and hearty topping on a vegan Caesar salad or grain bowl for dinner. 

Table of Contents:
1. What is tempeh?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. How to use tempeh bacon
7. Frequently Asked Questions
8. Recipe card

What is tempeh?

Tempeh is an Indonesian plant-based meat alternative made from soybeans. What is essentially a fermented soybean cake, tempeh is typically sold in rectangular blocks or strips and can be unflavored or pre-flavored. 

Plain tempeh has a meaty, nutty, and subtle umami flavor that’s similar to mushrooms. Its crumbly texture is unique but becomes more crispy and tender when cooked. 

Note: The tempeh brick will sometimes have dark black or blue-ish spots. This isn’t a sign of mold or spoilage. Even with these spots, the tempeh is still safe to eat and will taste fine.

Why this recipe works

Tastes so much like bacon!

One of the main secrets to making vegan bacon taste as close to real bacon as possible is a really great marinade.

Here, a blend of pantry-staple ingredients is used to give you a tangy, sweet, spicy, salty, and smoky marinade. The result? Tempeh bacon with the same rich, smoky flavors as traditional bacon. 

Another factor in creating a vegan bacon alternative is the texture. Look, I won’t tell you that the texture of tempeh is the same as bacon. It never will be. But there are things you can do to make tempeh a more satisfying bacon alternative. 

Here, I pan fry very thin slices so the tempeh not only cooks quickly but also ends up with satisfyingly crispy edges and a chewy middle. Baking the tempeh, in contrast, dries out the tempeh and doesn’t make it crispy.

Quick and easy

This is a straight-up quick and easy recipe because:

• It takes less than 10 minutes to prep;
• You can leave the tempeh in the marinade for hours; and
• The bacon pan-fries and is ready to eat in less than 15 minutes.

It’s perfect for both weeknight dinners and weekend breakfasts or brunch. Layer the smoky tempeh bacon strips into a BLT for quick dinners or fry up some slices to pair with tofu scramble and vegan pancakes for brunch!

Protein-packed and made with pantry staples 

Tempeh is a nutritional rockstar. It’s very high in protein (18 grams in just 3 ounces!) as well as fiber (6 grams). You can pretty much find bricks or slices of tempeh in most major grocery stores nowadays. 

And there’s no competition when comparing the health benefits of real bacon vs. tempeh bacon – tempeh is the clear winner!

Plus, the marinade is made with mostly everyday pantry staples. 

Ingredient notes

Tempeh

Tempeh is a fermented soy product with a nutty, almost bitter flavor and unique texture. It’s a fantastic source of protein and fiber, soaks up flavor quite well, and only gets better when it’s marinated and pan-fried. If you’ve tried my Marinated Tofu recipe, then you know the power a marinade can have over plant-based proteins.

Just like in my BBQ Tempeh recipe, the naturally bitter flavor of the tempeh is masked behind a flavor-rich tangy, slightly sweet marinade. This method will truly change how you feel about tempeh (it turned me from a tempeh hater into a lover). 

Tips for buying tempeh: You can find tempeh alongside tofu and vegan deli meats in most major grocery stores and Target nowadays. We enjoy the brand Lightlife but any “original” variety should work well. 

Skip the “three grain” varieties, as they get too crunchy, as well as anything flavored (like pre-flavored “tempeh bacon” or “buffalo tempeh”).

Liquid smoke

This magical, naturally vegan shelf-stable condiment is made by condensing smoke from burning wood chips. All you need are a couple of teaspoons of liquid smoke to give the tempeh bacon a nice depth of smoky flavor, just like real smoke-cured bacon.

As Serious Eats puts it, “It replicates the flavor produced by smoke-curing without actually requiring you to smoke anything.” 

Tips for buying: I typically buy liquid smoke online (affiliate link). There’s no substitute for this, as the hickory flavor of liquid smoke really shines in a bacon substitute. In a pinch, you can go heavier on the smoked paprika.

Tamari or soy sauce

A small dash of gluten-free tamari or soy sauce gives the vegan bacon marinade its savory and salty depth of flavor.

Maple syrup

This infuses the marinade with a natural sweetness, helping to balance the stronger savory flavors and enhancing the rest of the salty, savory ingredients in the tempeh.

Smoked paprika

For another layer of smoky flavor in the marinade.

Smoked sea salt

Have you had Morton’s regular flakey sea salt? They’re like little crunchy chips made from salt only. Now smoke it and you have a divine finishing salt that adds that last hint of smokiness!

Where to buy: You can find smoked sea salt with other spice blends at well-stocked grocery stores and health food stores. You can also find it online (affiliate link).

Substitute: Regular flakey sea salt or kosher salt can be used as a substitute. Add a small amount to start, then taste and adjust accordingly. 

Step-by-step instructions

Make the marinade. Whisk the oil, sesame oil, vinegar, maple syrup, tamari/soy sauce, salt, cayenne, onion powder, smoked paprika, and liquid smoke together in a medium bowl.

Next, slice the tempeh into thin strips (as thin as you can). Transfer the strips to a sealable bag or shallow container, then pour the marinade over top.

Marinate the tempeh strips for at least 1 hour or up to 8 hours.

When it’s time to eat, heat a lightly oiled nonstick skillet over medium heat. Once it’s hot, lay the tempeh slices in a single layer in the skillet. Work in batches if your skillet isn’t big enough to fit all of the strips.

Fry the tempeh bacon. Flip after a few minutes, then brush on the reserved marinade on the top side of each piece.

Flip the pieces once more and fry until seared on the other side. Keep brushing on more marinade. 

To finish, sprinkle some smoked salt over the tempeh bacon for extra flavor and texture. Enjoy!

Tips for making this recipe

The slices should be thin

Use a sharp chef’s knife to slice the brick of tempeh into very thin slices, about ⅛ inch thick. The thinner the slices, the crispier the texture will be. Thicker slices will feel more like traditional tempeh and less like an alternative to bacon.  

How to marinate tempeh

The tempeh strips need to be marinated for a minimum of 1 hour to allow the flavors to absorb. 

However, in our tests, a longer marinade of 8 hours yielded two benefits. The tempeh (1) had a more developed and rich flavor profile, and (2) got a bit sticky and almost caramelized with really excellent crispy edges.

Always leave the tempeh in a sealed ziptop bag, airtight shallow container, or covered bowl in the fridge while it’s marinating.

Cook in batches

You must pan-fry the tempeh in batches if you want it to crisp up, even if you’re using a large 12-inch pan! Luckily, the tempeh only takes about 6 minutes to cook and the second batch always cooks faster because the pan is already hot.

While it’s frying, use a silicone basting brush or pastry brush to brush the reserved marinade on top of each piece. This infuses the tempeh with extra flavor and gives it a caramelized, crispy exterior. You should have little to no marinade left at the end.

How to use tempeh bacon

It’s an epic addition to breakfast or brunch. Serve it with toast or roasted potatoes and Tofu Scramble, or a store-bought alternative like Just Egg.

Layer or crumble the bacon on your avocado toast or a Stuffed Breakfast Sweet Potato to take it up a notch. When you’re on the go, stuff a couple of strips of bacon into a Vegan Breakfast Burrito with Vegan Queso or shredded vegan cheese!

Use it to make the vegan breakfast sandwich of your dreams:

1. Spread some vegan cream cheese on a bagel.
2. Layer on strips of tempeh bacon, avocado, and sliced tomato.
3. Top with sprouts or leafy greens, then enjoy!

Vegan BLTs are the answer when you need a satisfying, yet easy lunch, like in the photo below. Spread vegan mayo on your favorite bread, then add the tempeh bacon, lettuce, tomato, and if you’d like some heat, add thinly sliced chile peppers or pickled jalapeños. Finish with a layer of sprouts, then enjoy.

Make a killer sandwich for picnic lunches. Layer my Vegan Egg Salad on bread, and crumble the tempeh bacon on top as “bacon bits.”

When dinner rolls around, crumble the bacon over a vegan Caesar salad or Cobb salad with Vegan Ranch. It also makes for a protein-packed topping on all kinds of grain bowls, like my Mediterranean Lentil Grain Bowl. 

Frequently Asked Questions

If you love this Tempeh Bacon recipe, please be sure to leave a rating and review below! It’s always much appreciated And tag me on Instagram – I love hearing your feedback.

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Tempeh Bacon

Learn how to make protein-packed vegan bacon at home with this easy Tempeh Bacon recipe! By soaking tempeh strips in a simple marinade, every piece soaks in the classic maple-smoked flavors before being pan-fried to crispy and chewy perfection. Great for weeknight dinners or weekend breakfasts!

Course Breakfast, Lunch

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 211kcal

Author Nisha Vora

Ingredients

• 1 (8-ounce/230g) block tempeh (see Ingredient Note 1)
• 2 tablespoons olive oil or neutral-flavored oil of choice, divided
• 3 tablespoons tamari or soy sauce (see Ingredient Note 2)
• 1 ½ tablespoons rice vinegar or apple cider vinegar
• 1 ½ tablespoons maple syrup
• 2 ½ teaspoons toasted sesame oil (see Ingredient Note 3)
• 2 ½ teaspoons liquid smoke (see Ingredient Note 4)
• ¾ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional for a little heat)
• ¼ teaspoon kosher salt
• Smoked sea salt for finishing (optional)

Instructions

• In a medium bowl, whisk together ½ tablespoon of olive oil, tamari or soy sauce, vinegar, maple syrup, toasted sesame oil, liquid smoke, smoked paprika, onion powder, cayenne, and kosher salt.
• Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick (.3 cm thick).
• Marinate the tempeh. Transfer the tempeh to a sandwich-sized ziploc bag. Seal the bag and massage to coat. OR, add the tempeh to a shallow bowl (like a pie plate), pour on the marinade, and gently toss to coat.

  Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently shake or flip the bag a few times during this time to evenly distribute the marinade, or toss the tempeh in the pan.
• Cook the tempeh. Line a plate or cutting board with a few paper towels.

  Heat a 12-inch nonstick frying pan over medium heat with 1 tablespoon of olive oil. Once the oil is shimmering (after a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.

  NOTE: Don't try to cook all the tempeh at once, or it won't crisp up.
• Cook for 2 ½ to 3 minutes. Then generously brush the top side of each piece with some reserved marinade and cook for 1 more minute, or until bottoms are nicely browned (some charring is okay).
• Now flip each piece and cook on the second side for 2 to 2 ½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.

  Transfer to the towel lined surface to absorb excess oil. If desired, sprinkle with just a pinch of smoked sea salt.
• Wipe out the pan.

  Repeat with the rest of the tempeh, adding 1/2 to 1 tablespoon of olive oil (1/2 TBSP if there's oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2 ½ to 3 minutes on the first side, and 2 minutes on the second side.

Video

Notes

1. You’re looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like “three grain tempeh” (the grains get crunchy and detract from the texture). 
2. Use tamari or gluten-free soy sauce to keep this recipe gluten-free.
3. Toasted sesame oil adds a subtle nutty flavor and richness that I love here. This is my favorite brand of toasted sesame oil. 
4. Liquid smoke is really what gives the tempeh that smoky bacon-esque flavor. You can find it online. 

Nutrition

Calories: 211kcal | Carbohydrates: 14g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 630mg | Potassium: 248mg | Fiber: 4g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 2mg

The post Tempeh Bacon appeared first on Rainbow Plant Life.

A true bakery-style muffin, these vegan banana bread muffins are wildly delicious and incredibly fluffy! You don’t need any fancy ingredients to make them, either. Just simple, everyday baking staples and the ripe spotty bananas on your kitchen counter.

Each muffin is topped with a nutty walnut crumble, yielding a melt-in-your-mouth muffin interior with a sweet crunch on top (ridiculously good!). 

Grab a muffin when you’re heading out the door, bring them to Sunday brunch, or enjoy either as a snack or dessert!

Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card

Why this recipe works

A soft and fluffy dream

These bakery-style muffins have a dreamy texture thanks to the combination of ripe bananas and whipped aquafaba. When these two get together, they create banana muffins that are perfectly moist, fluffy, and bouncy. No dense muffins here!

Meanwhile, the sweet walnut crumble on top of the muffins almost caramelizes in the oven, resulting in a soft crunch with each bite. It’s the best contrast to the soft, pillowy interior.

A mashup of two favorite recipes 

If my Banana Bread and Blueberry Muffin recipes had a baby, it would be this vegan banana muffin recipe. I am not exaggerating when I say these are some of the best muffins you’ll ever try!

Even my partner, Max, said that these were the best muffins he’s ever had, and this is coming from a guy who typically hates fruit in desserts.

The muffins look like they were baked fresh from the bakery, with large, rounded tops and maximum fluffiness. Meanwhile, the warm and sweet flavors and tender crumb will remind you of a loaf of vegan banana bread. Put the two together and you have a real winner!

Simple ingredients; gourmet flavor

These muffins are made with simple and familiar ingredients that should be easy to find at almost any grocery store. Ripe bananas are key but it’s the warm spices that jazz up the sweet banana flavor to make everything better.

Looking for more delicious sweet treats in bite-sized form? Try my Ultimate Vegan Cupcakes or Vegan Chocolate Chip Muffins!

Ingredient notes

Aquafaba

This is simply the liquid from a can of chickpeas. It’s my favorite egg substitute and when lightly whipped, it makes these muffins, as well as other baked goods like Vegan Lemon Cake, supremely light, tender, and fluffy.

Bananas

This is a perfect recipe to turn to when you those bananas you forgot to eat turn spotty and brown. The riper your bananas are, the more flavorful and sweeter the muffins will be. The ripe bananas also add moisture and act as a natural sweetener.

Are your bananas still green but you can’t wait to try these muffins? Skip to the Tips section to learn how to ripen bananas quickly.

Or, if you don’t have ripe bananas, try my Bakery-Style Vegan Chocolate Chip Muffins instead!

Vegan buttermilk

You can make a buttermilk alternative by simply using a mix of oat milk and lemon juice. It’s a game-changer in this recipe, as the acidity shortens the gluten strands in the flour, giving you extra tender and light muffins.

Substitute: While we’ve had the best results with oat milk (the natural sugars help baked goods brown better), most plant milk will work fine here. We also have had the best results using lemon juice but apple cider vinegar can be subbed.

Brown sugar 

Brown sugar has a richer flavor and more moisture than white sugar. Try to buy organic brown sugar to ensure it’s certified vegan (if you live in the U.S.). 

Substitute: Coconut sugar can be used instead with lovely results.

Flour 

All-purpose flour is all you need to give the muffins structure and a tender crumb.

Substitute: We tested these muffins with spelt flour for a more nutritious option, with pretty good results. They weren’t as fluffy as the version made with all-purpose flour but still had nice flavor.

You can also try using half or all whole wheat pastry flour (not 100% whole wheat flour). Our own tests with gluten-free flour did not work great here, but at least one reader had success using the below substitute:

1 1/3 cup Bob Mill’s gluten-free all purpose flour and 1 1/3 cup + 1/4 cup Bob mill’s oat flour using 3 large ripe bananas, instead of 4 medium bananas.

Warm spices

Cinnamon and nutmeg add a touch of warmth to each bite. They also complement the sweet flavor of the bananas.

Walnuts

Walnuts are combined with brown sugar to create a crumble that’s sprinkled over the top of the muffins. This way, the interior has a warm, nutty flavor and a soft crunch while the top is coated in crunchy caramelized nuts.

Substitute: Pecans work just as well, but slivered almonds or finely chopped hazelnuts would also be nice.

Nut free: Try using shredded or flaked coconut instead or omit the crumble topping entirely.

Step-by-step instructions

Mix the walnuts, brown sugar, cinnamon, and a pinch of salt in a small bowl to make the walnut crumble. Set aside.

In a small bowl, beat the aquafaba until it’s foamy.

In a separate large mixing bowl, add the sugar and oil and beat them together until well combined. Then mix the beaten aquafaba into the sugar-oil mixture until well incorporated.

Beat in the vegan buttermilk and vanilla until smooth. Add the mashed bananas and mix again until well incorporated.

Now that the wet mixture is ready, you can add the dry stuff! Add the flour, salt, baking soda, cinnamon, and nutmeg to the bowl with the wet mix.
Gently stir everything together with a silicone spatula until they’re just barely combined. A few traces of dry flour left behind is ok.

Transfer the batter to a greased muffin tin. Sprinkle the walnut crumble over the top of each one, then bake.

Bake the muffins at 425ºF until they have risen nicely. Afterward, lower the heat to 350ºF and continue baking until a toothpick inserted in the middle of a muffin comes out clean (or with a few crumbs attached).

Let the muffins cool for a few minutes, then enjoy!

Tips for making this recipe

Don’t overmix

The more you mix and work the muffin batter, the more gluten will form. This, in turn, gives you dense muffins. Do yourself a favor and only mix the batter until the ingredients just barely come together to achieve the perfect fluffy and tender crumb.

Use overripe bananas

Just like banana bread, banana muffins are a great way to use up the spotty and brown bananas on your kitchen counter. Ripe bananas are easier to mash and incorporate into the batter, plus they add a sweeter and more distinct banana-y flavor.

If your bananas are still green or not quite ripe, you can ripen them quickly by placing them on a foil-lined baking sheet and warming them in a 300ºF oven for 15 to 25 minutes. However, the bananas will be more watery, so it’s important to add the bananas to a strainer and let them drain off the excess water. 

Fill the tins to the top

Most muffin recipes will have you fill the muffin tins to only ⅔ or ¾ full. Not this one, though. If you want big, bountiful muffin tops, you gotta fill the tins right to the top.

Grease your muffin tins

In my muffin tests, I’ve found that muffins baked with muffin liners are a bit soggy with ridged edges, so I almost always prefer to use a naked muffin tin. But it’s important to generously grease the muffin tins with nonstick spray or cooking oil. 

If you skip the muffin liners like I do, make sure to cover every inch of the muffin cavities, and leave any residual oil or spray on the top of the pan—that prevents the caramelized crumble topping from sticking to the tops of the pan. 

Use the two-temperature system

The muffins start in a hot oven (425ºF) for a few minutes before the temperature is lowered (350ºF) for the remainder of the bake time. This method helps the muffins rise more right off the bat and gives you tall and bountiful muffins every time. 

You can learn more about the two-temperature system and how it can give you better-quality muffins and quick breads in this guide by The Kitchn.

Don’t open the oven door 

Do not, under any circumstances, open the oven door when the muffins are baking (especially in the beginning and including when you change the temperature!). Even just a few seconds will reduce the temperature and rob you of peak fluffiness. 

Let the muffins cool (but not for too long) 

Allow the muffins to cool for 20 minutes before removing them from the muffin tin. If they’re a bit stuck, use a small offset spatula or butter knife to loosen them. Just don’t let the muffins sit in the tin for too long or else they can get soggy bottoms.

Frequently Asked Questions

That’s all you need to know about making these moist and fluffy Vegan Banana Muffins! If you love this recipe, please rate and review it below!

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Seriously Good Vegan Banana Muffins

These bakery-style Vegan Banana Muffins are fluffy, moist, and packed with sweet banana flavors. They’re easy to make with simple ingredients and topped with a nutty walnut crumble for a delightfully soft crunch.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30 minutes minutes

Bake Time: 25 minutes minutes

Total Time 55 minutes minutes

Servings 12 jumbo muffins

Calories 330kcal

Author Nisha Vora

Ingredients

• ½ cup + 1 tablespoon (135 mL) oat milk
• 1 ½ tablespoons lemon juice (or apple cider vinegar)
• 4 medium-sized very ripe bananas [mashed bananas should weigh ~ 425g, 1 scant pound]
• ½ cup (112g) sunflower oil or any neutral-flavored oil
• ¾ cup (120g) organic brown sugar (or 135g coconut sugar)
• ½ cup (120 mL) aquafaba
• 1 ½ teaspoons pure vanilla extract
• 3 cups (375g) all-purpose flour
• Heaping 1/4 teaspoon sea salt
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg

Walnut Crumble

• ⅓ cup (38g) walnuts, finely chopped
• ⅓ cup (50g) organic brown sugar (or coconut sugar)
• ½ teaspoon ground cinnamon
• Pinch of sea salt

Instructions

• Preheat the oven to 425°F/220ºC. Arrange a rack in the middle of the oven.

  Option 1: line muffin tins with muffin liners.

  Option 2 (my preference): Generously grease a standard 12-cup muffin tin on the bottoms and sides with oil or nonstick cooking spray—be generous to avoid sticking. Rub your oiled hands on top of the tin as well to ensure the muffin tops don’t stick to the pan.
• Stir the lemon juice into the oat milk and set aside for 5 to 10 min. This is the vegan "buttermilk."
• Add the bananas to a medium bowl and mash with a fork until smooth and no lumps remain. Transfer to a cup or plate so you can wipe out the bowl and use it in step 6.
• Make the Walnut Crumble: In a small bowl, mix the finely chopped walnuts, brown sugar cinnamon, and pinch of salt until well combined.
• In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer or a whisk until well combined. Set aside for a minute.
• Shake the can of chickpeas to evenly distribute the starches. Measure ½ cup (120 mL) of the aquafaba into the bowl used for the bananas. Using a handheld electric mixer, whip the aquafaba on medium speed for 1 minute until uniformly foamy.
• Add the whipped aquafaba into the sugar-oil mixture, and mix until well incorporated. Add in the vegan "buttermilk" and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
• Add the flour, salt, baking soda, cinnamon, and nutmeg to the wet ingredients. Switch to using a silicone spatula (or a wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
• Evenly divide the batter between the muffin tins, filling to the top. Sprinkle the Walnut Crumble evenly over each muffin.
• Add the muffin pan to the oven and bake at 425ºF/220ºC for 6 minutes, or until muffins have risen nicely.

  Then, without opening the oven door, reduce the heat to 350ºF/175ºC. Bake for another 18 minutes, or until a toothpick comes out clean or with a few crumbs.
• Transfer the pan to a cooling rack and cool for 20 minutes. Use a small offset spatula or butter knife to slide underneath the muffin tops. Once the tops have been released, you can lift the muffins up and out of the pan with your hands. Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.

Video

Nutrition

Calories: 330kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 193mg | Potassium: 210mg | Fiber: 2g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello

The post Seriously Good Vegan Banana Muffins appeared first on Rainbow Plant Life.

The precise blend of baking powder, vegan sour cream, and soy milk, transforms into a thick yet airy batter bursting with buttery flavor. When cooked, the pancakes become perfectly crispy and golden brown, and yes, they even have that classic golden ring around the edges. But the interior remains pillowy and soft, with an incomparable fluffiness. 

If you’ve ever felt underwhelmed by flat, soggy, flavorless vegan pancakes, this is the recipe you’ve been waiting for. Classic American diner-style pancakes, but made vegan. 

Can’t get enough of classic brunch recipes? Try my Vegan Banana Pancakes or Vegan French Toast next!

Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Variations
6. Frequently Asked Questions
7. Recipe card

Why this recipe works

Not your average pancake.

These pancakes involve a tad more work than your average vegan pancake recipe. They are, however, anything but average. 

A mix of vegan butter, vegan “buttermilk,” sour cream, and vanilla fills them with rich, buttery flavors. The flavor is so good that I sometimes just eat them plain with my hands like the animal I secretly am. 

Fluffy. Crispy. Buttery.

You get the best of all worlds here: a pancake with a fluffy interior, a crispy exterior, and incredible buttery flavor. 

Baking powder, lemon juice, and protein-rich soy milk work together to create serious air bubbles in the thick batter. And a bit of sugar aids in caramelization. 

Once a scoop hits the hot oiled pan, the pancakes rise, fluff up, and crisp around the edges.

They’re filling, too.

It’s likely you’ll be quite full after only one or two pancakes. They’re the fluffiest pancakes ever and, with the addition of vegan sour cream and soy milk, very filling. I’m happy with just one pancake but even Max never eats more than two.

Tested meticulously.

We take pride in being thorough at RPL, and we tested this recipe at least 30 times (no exaggeration).

We tried 4 different sour creams, 3 different yogurts as substitutes, tested without sour cream, tried whole wheat flour, used a nonstick pan and a stovetop griddle, and more variations than I can count. 

I’m confident if you follow the instructions and tips, you will be treated to WORLD CLASS PANCAKES! 

Ingredient notes

Soy milk + lemon juice. When mixed with an acid like lemon juice or vinegar, soy milk curdles a lot due to its high protein content, yielding a super yeasty pancake batter that fluffs up fantastically when it hits the hot pan. 

And the acidity in the lemon juice helps break down the gluten strands in flour, lending a more tender crumb.

Substitute: If you can tolerate soy, please use soy milk. If you have a soy allergy, creamy, full-fat oat milk is a pretty good alternative (we like Oatly and Califia Farms extra creamy oat milk). 

Vegan sour cream. The idea to add sour cream to the batter came after flipping through J. Kenji Alt López’s seminal book The Food Lab. The vegan sour cream plays a few roles:

We tried this recipe with five different sour creams: Violife, Follow Your Heart, Tofutti*, Kite Hill Foods, and Forager.

The first 4 produced excellent results: fluffy interior, crispy edges. Forager was good but didn’t fluff quite as well.

*Unfortunately, Tofutti seems to have changed their formula as of late 2024 / early 2025, so it still produces tasty pancakes but not as fluffy as before.

Some readers have also made this with Trader Joe’s sour cream, which may not be the best flavor on its own but seems to work great here (and is usually more budget-friendly).

Substitute: Check out the FAQ section below. 

All purpose flour. The standard flour for almost any pancake recipe. 

Substitute: You can use 100% whole wheat flour. See the FAQ section for details. 

Baking powder. A generous amount is key for a light and fluffy pancake. Double-acting baking powder starts reacting once it’s mixed with the liquid ingredients and acid, and again as it hits the hot pan.

Vegan butter. For excellent buttery flavor, a requirement in any excellent pancake. 

Substitute: Melted refined coconut oil is a nice alternative; however, plain oil (e.g., canola oil) adds zero flavor so don’t do that.

Organic cane sugar. You don’t need much. It (1) gives the pancakes enough sweetness that you need just a tiny drizzle of maple syrup for serving; and (2) encourages browning, leaving you with pancakes with a crispy exterior. 

Vanilla extract. Because a pancake recipe without vanilla is just sad. 

Step-by-step instructions

Make sure the sour cream is at room temperature before you begin: measure it out and set on the kitchen counter for 30 minutes. If it’s too cold, it will be stiff and clumpy and won’t incorporate into the batter well.

Make the “buttermilk”. Pour the lemon juice into a mixing bowl. Pour the soy milk on top, stir, and leave it to curdle.

Start on the batter. Whisk the dry ingredients in a separate bowl.

Once the buttermilk has curdled, add the sour cream and vanilla. Use an electric mixer to mix on low until smooth.

Melt the vegan butter, and while it’s still hot, pour into the wet ingredients.

Pour the wet ingredients into the bowl with the dry ingredients.

Stir the batter with a wooden spoon until just combined (lots of lumps are fine). Don’t overmix!

Rest the batter for at least 5 minutes. It should feel almost like yeast bread dough when it’s done. Don’t stir after it’s done resting or else you’ll deflate the air bubbles!

Cook the pancakes. Heat some coconut oil in a nonstick pan over medium heat. You’ll know it’s hot enough when a small sprinkle of water sizzles in the pan.

Cook a heaping ⅓ cup of batter at a time. The thick texture makes it hard to get perfect circles, but who cares! Cook until bubbles form in the center and the edges begin to dry out, 2 to 2 ½ minutes. Flip and cook on the other side for 2 to 2 1/2 minutes.

Tip: Swirl the oil around in the pan after flipping to achieve super-crispy edges like this! 

Tips for making the best vegan pancakes

The temperature of the ingredients matters. Stiff and cold vegan sour cream won’t incorporate into the batter as well as room temp sour cream. Measure it out and set on the kitchen counter for 30 minutes before you begin.

Hot melted butter will get rid of any clumps left in the batter. Melt it right before you drizzle it into the batter so it can remain warm. 

Achieving the right batter texture. After resting for just 5 minutes, the pancake batter will have a thin top layer, but right underneath, it will look like a yeasty bread dough. This is the baking powder reacting with the acid (lemon juice) and the proteins from the soy milk. 

Note: This batter is much thicker from your average pancake batter, but it’s this combo that results in a fabulously fluffy pancake. 

Reminder: Do NOT stir the batter after resting—this deflates the air pockets >> the pancakes won’t be as fluffy (the spatula below is just to show you the texture).

For the crispiest edges. Use 1 teaspoon of oil per pancake and swirl it around in the pan.

Refined coconut oil and avocado oil are our top choices because they can withstand relatively high heat (vegan butter, like regular butter, tends to burn a bit). It also leaves the pancakes with a gorgeous golden ring around the edges and a crispy exterior.

If cooking two pancakes at once in a large skillet, use 1 ½ to 2 teaspoons of oil. 

Keep the measuring cup on the side. If you let the cup rest in the batter, it will deflate the air pockets.

Use a nonstick frying pan if you can. A good nonstick pan will get you great pancakes. This nonstick frying pan (affiliate link) is our absolute favorite and works better than any nonstick pan I’ve ever had. 

If you prefer to use a cast iron pan, just make sure it’s well seasoned; otherwise the pancakes will stick.

And if you are cooking for a crowd and want to move efficiently, you can use a griddle (though the texture is best in a frying pan). More details on using a griddle in the FAQ.

Every stove is different. I’ve tried to provide super detailed instructions, but as always, use your eyes too. You may need to lower the heat after the first pancake like I do, or after the second or third. We have a gas stove, so if you have an electric stove, you may need to monitor the heat level more closely, as gas stovetops are more responsive.

Flip just once and at the right time. Flipping pancakes too early or flipping them back and forth will rob you of a uniform golden exterior and peak fluffiness. 

You’ll know the pancakes are ready to flip when the edges start to dry out (these pancakes don’t really form bubbles in the center, so don’t look for that cue).

Variations

While I encourage you to make this recipe as written the first time, once you experience its magic as intended, it’s fun to add mix-ins!

For chocolate chips and blueberries, we recommend sprinkling them directly on top of each pancake instead of folding them into the batter for three reasons: (1) you can add the mix-ins to just a few pancakes in case some folks like their pancakes plain; (2) it helps with more even distribution of mix-ins in the batter; (3) it prevents over-mixing and then deflating the batter. 

Frequently Asked Questions

How to serve vegan pancakes

Serve them any way you like For a loaded Sunday brunch spread, serve alongside my Tofu Scramble and a big platter of fruit. Or with my Tempeh Bacon, sliced avocado, and roasted potatoes. Of course, there are plenty of toppings to choose from to take them up a notch:

• They’re already buttery and full of flavor, which means you should only need a light drizzle of maple syrup. Or, top them with an extra pat of vegan butter. This is what Max does and he swears by it. 
• Make them extra fancy with vegan whipped cream or a whipped topping and fresh berries.
• Or skip the maple syrup and use a berry compote instead, like this simple strawberry compote.

Watch: How to make the best pancakes

Perfect Vegan Pancakes

If you love these Vegan Pancakes as much as we do, please rate and review the recipe with your feedback below It’s always very much appreciated! 

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Best Ever Vegan Pancakes

These are truly the best Vegan Pancakes ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery. Just like classic diner-style pancakes, but vegan.

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 9 large pancakes

Calories 199kcal

Author Nisha Vora

Ingredients

• 1/2 cup (113g) vegan sour cream, at room temperature for 30 min (see Note 1)
• 1 ½ tablespoons freshly squeezed lemon juice (or apple cider vinegar)
• 1 ¾ cups (420g) soy milk (see note 2)
• 2 cups (250g) all-purpose flour (see note 3)
• 2 tablespoons (~23g) baking powder
• ½ teaspoon fine sea salt
• 2 tablespoons organic cane sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons (42g) vegan butter, melted (or refined coconut oil)
• For cooking: Refined coconut oil, avocado oil, or other high-heat oil

For serving

• Vegan butter + maple syrup

Instructions

• Add the lemon juice to a medium bowl. Pour the milk on top and stir. It should curdle pretty quickly. This is the "buttermilk."
• In a large bowl, add the flour, baking powder, salt, and sugar and whisk well to combine.
• To the buttermilk, add the room temp vegan sour cream and vanilla. Use an electric mixer on low speed until mostly smooth (it’s okay if there are very tiny crumb-size pieces of sour cream).
• Melt the vegan butter in the microwave or in a small saucepan. Drizzle it into the wet ingredients and mix until combined and no lumps remain (see Note 4).
• Pour the wet ingredients over the flour mix. Fold with a wooden spoon until just combined. Do not overmix—lots of lumps are fine.

  Rest the batter for 5 minutes (or 10 minutes). The batter will be very very thick and fluffy, almost like a yeast bread dough. But don't stir after resting—the batter will lose air bubbles, resulting in a flat pancake.
• Preheat the pan. Heat a nonstick frying pan over medium heat for several minutes. Add a teaspoon of coconut oil (see Note 5).

  Allow to heat ~30 seconds. Test to see if the pan is hot enough by adding a droplet of water—if it sizzles and dances, it’s ready.
• Cook the pancakes. Ladle a heaping ⅓ cup pancake batter into the pan (since the batter is thick, it won’t ladle into a perfect circle). For smaller pancakes, use a heaping 1/4 cup batter.

  After the first 20-30 seconds, swirl the oil in the pan around the pancake edges to get those crispy edges. Cook for a total of 2 to 2 1/2 minutes, until the edges start to dry out and you can see the bottoms are golden brown.

  Carefully flip. Cook on the second side for a total of 2 to 2 ½ minutes, swirling any remaining oil around the edges again.

  NOTE: don’t flip back and forth, just the one time. This makes pancakes less fluffy without a uniform golden brown exterior.
• Repeat with the batter, adding a teaspoon of oil to the pan to preheat per pancake before adding more batter. Reduce the heat as you go to prevent burning (my burner is 1 to 7; I start at 4 for the first pancake, then reduce to 3).
• To keep pancakes warm, add to a wire rack-fitted sheet pan in the oven at 200ºF/95ºC until ready to serve.

  Serve pancakes warm with maple syrup and a pat of vegan butter, if desired.

  If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days.

Video

Notes

Please read all the Tips and FAQ sections in the post! Lots of important stuff in there, including what the batter should look like, how to get the crispiest edges, using a griddle, making batter ahead of time, and more! 

Note 1. It’s important the sour cream is not cold and thick; it must be at room temp for 20 to 30 minutes to incorporate well.

We tested with 5 sour creams: Violife, Follow Your Heart, Kite Hill Foods, Toffuti, and Forager. The first 4 were great: fluffy interior, crispy edges. Forager was good but didn’t fluff quite as well. Tofutti appears to have changed their formula as of 2025 so the results are less fluffy. 

If you can’t find vegan sour cream, check out the FAQ section for alternatives.

Note 2. We recommend soy milk for the fluffiest pancakes. Other milks result in much flatter pancakes. 

Note 3. If not using a digital scale to measure, spoon and level your flour; don’t dig your measuring cup into the bag or jar of flour, as it overmeasures. 

Want to use whole wheat flour (or add mix-ins)? Check out the Variations section in the post. 

Note 4. Add the butter while still warm. This helps blend everything together and ensures there are no lumps. 

Note 5. If you have a large pan and are cooking two pancakes at once, use two teaspoons of oil. If using a griddle, read the FAQ section. 

Nutrition

Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 523mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 2mg

The post Best Ever Vegan Pancakes appeared first on Rainbow Plant Life.

But here’s the thing: it’s actually not hard to make vegan muffins worthy of a bakery.

In this recipe, baking soda, baking powder, and vegan “buttermilk” provide a fluffy texture, creamy oat milk adds moisture and perfect browning, and a caramelized walnut-brown sugar crumble topping seals the deal.

Say goodbye to dense, gummy muffins, and say hello to the best vegan blueberry muffins of your life!

Ingredient notes

• Fresh blueberries: These are unbeatable with fresh, in-season blueberries. Be sure to rinse and dry them well before adding them to the batter to avoid excess moisture. If you’re using frozen berries, read the FAQ tip.

• Vegan butter: The best muffins (and cakes) in my experience use a combination of oil and butter. Oil keeps them moist, while vegan butter brings rich flavor!

• All-purpose flour: This provides the structure that egg-free muffins need. If you have a gluten allergy, check out the FAQ section for a gluten-free substitute (we tested it and it works great!).

• Brown sugar + cane sugar: Rather than rely solely on white sugar, this recipe incorporates brown sugar, which adds depth of flavor and contributes moisture. 

• Lemons: A blueberry muffin = delicious. A blueberry muffin with zippy, fragrant lemon zest? Wow-worthy. You’ll add lemon zest to both the batter and the topping—and you’ll be astonished by how this simple addition elevates and brightens the flavor profile!

• Walnuts: You’ll chop these and combine with brown sugar and lemon zest to make the nutty crumble topping that gloriously caramelizes on the muffin tops, just like in my vegan banana muffin recipe. If you’re allergic to tree nuts, either omit the topping or try rolled oats instead.

Made these before and ready for something new? Try my Bakery-
Style Vegan Chocolate Chip Muffins

Watch the YouTube Video

How to make AMAZING Blueberry Muffins at Home

With over 250K views on Youtube, these blueberry muffins are a huge hit with my community. I hope you love them just as much!

Step-by-step instructions

Make the crumble topping. In a bowl, combine the finely chopped walnuts, brown sugar, lemon zest, and salt. Stir together until well combined.

Whisk together the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and cane sugar.

Whisk together the wet ingredients in a large bowl: oat milk mixed with lemon juice, zest of one lemon, flax eggs, melted vegan butter, oil, vanilla and almond extracts.

Add the dry ingredients to the wet. Use a silicone spatula to gently combine the ingredients until just combined. Don’t overmix!

The muffin batter should be quite thick, almost scoopable (see photo 7). Spoon a heaping tablespoon of the batter into each greased muffin tin—you’ll only be adding roughly half of the batter to the muffin tin at this time (photo 8).

Now, add the blueberries to the remaining muffin batter in the bowl, and fold gently with a silicone spatula.

Fill each muffin tin with the leftover blueberry muffin batter to the top. Sprinkle the crumbling topping onto each muffin.

Bake the muffins at 425ºF/218ºC for 6 minutes. Without opening the oven door, reduce the temperature to 350ºF/175ºC and keep baking for an additional 16 to 18 minutes, until a toothpick inserted inside the muffins comes out clean or with a few crumbs.

Tips for outstanding muffins

Weigh your ingredients (or “spoon and level” your flour)

For the most precise results, I recommend using a digital scale to weigh out the ingredients (this is my go-to scale that I use for all baking and honestly, most cooking). 

If you don’t have a scale, don’t dunk your measuring cup in the bag/jar of flour–this will compact the flour and cause you to overmeasure flour, leading to potentially dry/crumbly muffins.

Instead, use the “spoon and level” method. Fluff the flour in the bag/jar with a fork or whisk (since flour tends to settle and compact in a bag/jar). Using a spoon, spoon the flour out of the bag/container and into a measuring cup. Once the flour mounds over the rim of the measuring cup, level it off evenly with a butter knife.

Don’t overmix the batter

The key to achieving a tender texture in vegan baked goods is not overmixing the batter. 15 to 20ish strokes with a silicone spatula or wooden spoon should be enough to incorporate the dry and wet ingredients. No need for an electric mixer.

Muffin batter should be thick and scoopable

Muffin batter is thicker than cake batter, but not quite as thick as cookie dough. Check out the photo of step 7 in the step-by-step instructions to see how thick it should be. If, for some reason, your batter seems thin, add a bit more flour and stir gently to combine.

After the muffins go in the oven…

1. Do NOT open the oven door! Doing this even for a few seconds can reduce the oven temperature significantly. This is especially a no-no during the first half of baking, when the muffins do most of their rising. Resist the temptation to open the door and peek! 

2. Pay attention to the temperature change! One of the reasons these muffins have bountiful tops is they’re baked at two different temperatures: you start the muffins in a hot oven at 425ºF, then reduce the temperature to 350ºF (without opening the oven door). This process jumpstarts the leavening agents, yielding higher-rising muffins with crunchy tops and soft, tender middles.

3. Don’t cool for too long. Remove the baked muffins from the muffin tin after 20 minutes (or 30 minutes, at the most). If you leave them in the pan too long after baking, they can develop sad soggy bottoms.

If you want something to sip on as you eat your muffin, I recommend my High-Protein Mocha Latte, Golden Milk Turmeric Latte, or Sweet & Spicy Almond Butter Date Latte.

Or make these muffins part of a simple-yet-impressive vegan brunch, alongside my Tofu Scramble and a big ol’ salad.

Frequently Asked Questions

If you love these Vegan Blueberry Muffins as much as we do, please rate and review the recipe below And I love seeing your remakes, so tag me on Instagram!

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Vegan Blueberry Muffins

These bakery-style vegan blueberry muffins are fluffy, tender, and full of fresh blueberry flavor. And a crunchy and caramelized bountiful muffin top separates them from your standard blueberry muffin. Easy to make gluten-free.

Course Breakfast, Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25 minutes minutes

Cook Time 23 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 293kcal

Author Nisha Vora

Ingredients

• 8 ounces (227g) fresh blueberries (about 1 ½ cups) (see Note 1)
• 2 tablespoons ground flaxseed meal
• 1 1/4 cups (300 mL) oat milk
• 1 medium lemon, zested + 1 tablespoon juice
• 2 3/4 cups (345g) all-purpose flour, spooned and leveled (see Note 2) (See Note 3 for GF option)
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg (optional, adds more depth of flavor)
• ½ cup (100g) organic cane sugar
• ¼ cup (38g) loosely packed organic brown sugar
• 3 tablespoons neutral-flavored oil (sunflower oil, avocado oil, canola oil, etc.)
• 3 tablespoons (42g) vegan butter, melted (recommended, but can use more oil)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (or just sub in an extra ½ tsp of vanilla)

Walnut Crumble

• ⅓ cup (37g) walnuts, finely chopped
• ⅓ packed cup (50g) organic brown sugar
• 1 medium lemon, zested
• Pinch of sea salt

Instructions

• Wash and dry your blueberries in a towel. You want them to be dry before using.
• Preheat the oven to 425ºF/218ºC. Generously grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray–be generous to avoid sticking (see Note 4).
• In a small bowl, whisk together the flaxseed meal and 5 tablespoons of warm water. Set aside for 10 to 15 minutes to gel up.
• Zest the lemon and set the zest aside for step 6. Juice the lemon and add one tablespoon of juice to the oat milk ("buttermilk"). Stir and set aside for 5 to 10 minutes.
• Make the Walnut Crumble: In a small bowl, mix the finely chopped walnuts, brown sugar, zest of 1 lemon, and pinch of salt until well combined.
• In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar, and the 1/4 cup brown sugar.

  In a large bowl, whisk together the wet ingredients: buttermilk, lemon zest, prepared flax eggs, oil, melted butter, vanilla, and almond extract.

  Add the dry ingredients to the wet, using a silicone spatula or wooden spoon and stir until just combined, but do not over mix. (See Note 5)

  Do not mix in the blueberries at this point.
• Drop a heaping tablespoonful of the batter into the bottom of each muffin cup, making sure to cover the bottom of the tin. You'll only add roughly half of the batter to the muffin tins at this time.
• Now, add the blueberries to the remaining batter in the bowl and use a silicone spatula to gently fold them in. Divide the blueberry muffin batter evenly into the muffin cups, filling to the top. Sprinkle the Walnut Crumble evenly over each muffin.
• Bake at 425ºF/218ºC for 6 minutes, or until muffins have risen nicely. Then, without opening the oven door, reduce the heat to 350ºF/175ºC.

  Bake for another 16 to 18 minutes, or until a toothpick comes out clean or with a few crumbs.
• Transfer to a cooling rack and cool for 20 minutes. Use a small offset spatula or butter knife to loosen the muffins. (See Note 6)

  Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.

Video

Notes

1. If using frozen blueberries, rinse them a few times and drain most of the liquid to avoid watering down the batter too much. Pat dry with some towels.
2. I highly recommend using a digital scale for weighing ingredients when baking. If not, be sure to use the spoon-and-level method to avoid over-measuring flour.
3. To make these muffins gluten-free: 
   1. Swap the AP flour with a mix of 1 1/2 cups (200g) of a 1:1 all-purpose gluten-free flour + 1 1/4 cups (136g) of oat flour. 
   2. Use just 1 cup (240 mL) of oat milk.
4. Generously greasing the muffin tins, instead of using muffin liners, yields a better texture and higher-rising muffins. But if using liners, you can skip the greasing step.
5. The muffin batter should be thick and scoopable.
6. If you have trouble loosening the muffins from the tins, soak a dish towel with very hot water. Wring it out (you may want to wear oven mitts). Place the towel underneath the muffin tin. Rest for 10 minutes. The steam should help loosen the muffins. 

Nutrition

Calories: 293kcal | Carbohydrates: 49g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 242mg | Potassium: 123mg | Fiber: 3g | Sugar: 23g | Vitamin A: 67IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg

The post Best Vegan Blueberry Muffins appeared first on Rainbow Plant Life.

But there’s actually so so much more variety in the vegan breakfast world! From eggy tofu scrambles and wholesome cookies you can whip up on a Tuesday morning to breakfast burritos, homemade bagels, and indulgent French toasts that are perfect for weekend brunch, there’s a wide range of options recipes for anyone on a plant-based diet.

Below I’ve rounded up 40 of the best vegan breakfast recipes, including some of my own recipes and lots of fabulous breakfast recipes around the plant-based internet.

Table of Contents:
1. Beverages
2. Breads, Cakes and Pastries
3. Cookies and Bars
4. Egg and Meat Substitutes
5. French Toast, Pancakes and Waffles
6. Oats, Puddings and Yogurts

My Top Picks

There are so many fantastic vegan breakfast recipes on this list, but if I had to choose my faves, here they are:

For a sweet brunch idea, the diner-style Vegan Pancakes or Vegan French Toast are a must. They will truly wow everyone, vegan or not. Fluffy on the inside, crispy on the outside, and packed with buttery flavor.

For a wholesome weekday breakfast that’s easy to grab and go, my Vegan Breakfast Cookies the perfect nutrient-dense but delicious option.

My Tofu Scramble is a must-make for savory weekday breakfasts that are quick and filling, while my Vegan Breakfast Burritos are a crowd pleasing option for weekends.

Beverages

This list of vegan beverages is a mix of warming lattes, nourishing smoothies, and indulgent but wholesome shakes.

Sweet and Spicy Almond Butter Date Latte

My Sweet and Spicy Almond Butter Date Latte is a cozy hug in a mug! Sweetened with dates and flavored with orange peel and cayenne, it’s the perfect sweet-spicy-zingy flavor combination!

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Beet & Blood Orange Spice Smoothie

This beet and blood orange spice smoothie from Laura of The First Mess is a great Winter refresher that’s tasty and filling. Perfect for a healthy breakfast or hearty snack.

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Vegan Protein Shake

This vegan protein shake from Alison of Loving It Vegan doesn’t require any protein powder. It’s creamy and chocolatey and totally delicious with over 20 grams of protein per serve!

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Creamy Vegan Protein Mocha Latte

Perk up your morning with this Creamy Vegan Protein Mocha Latte! Unlike most mocha lattes that are packed with sugar and dairy, mine is vegan, refined sugar-free, and packed with 15 grams of protein!

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Fennel, Mango and Avocado Smoothie

This incredibly refreshing, subtly sweet smoothie by Anya & Masha of Golubka Kitchen is made with fennel, avocado and mango with bright notes of ginger, mint and coconut. It’s guaranteed to make you fall in love!

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Vegan Chocolate Sweet Potato Milkshake

My Vegan Chocolate Milkshake is just as luscious and creamy as the classic but it’s packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it’s a milkshake you can feel good about!

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Breads, Cakes and Pastries

A mix of savory and sweet vegan breads, cakes, and pastries that proves you don’t have to sacrifice anything on a plant-based diet!

Seriously Good Vegan Banana Muffins

4.95 from 55 votes

My bakery-style Vegan Banana Muffins are fluffy, moist, and packed with sweet banana flavors. They’re easy to make with simple ingredients and topped with a nutty walnut crumble for a delightfully soft crunch.

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Giant Brown Sugar Cinnamon Pop Tart

Super-size your childhood breakfast favorite with this giant brown sugar cinnamon pop tart by Megan of A Dash of Megnut that’s both gluten-free and vegan! The most buttery, golden crust is filled with a sweet cinnamon filling and frosted with a cinnamon glaze.

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Vegan Brioche

Here’s a vegan version of Brioche Bread by Andrew and Larisha of Make it Dairy Free that’s just as delicious as the French classic! It’s soft and fluffy with a touch of sweetness and is rich and light and the same time.

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Savory Asparagus Galette with Vegan Ricotta

My Savory Asparagus Galette with Vegan Ricotta is an easy yet impressive dinner or weekend brunch idea, and perfect for summer al fresco dining. Asparagus and fresh peas pair perfectly with a flaky buttery crust and homemade vegan ricotta.

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Homemade Bagels

This bagel recipe by Jeanine & Jack of Love & Lemons yields chewy, delicious homemade bagels every time! Made with basic ingredients like flour, salt, and yeast, they’re super easy to make.

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Vegan Croissants

These Vegan Croissants by Sarah’s Vegan Kitchen are buttery, flaky, fluffy and delicious. They’re just as delicious as classic croissants, but with all plant-based ingredients!

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The Absolute Best Vegan Banana Bread

My Vegan Banana Bread recipe is a reader favorite! After only 20 minutes of hands-on work, it emerges from the oven tender and moist, never dense or dry. Using fewer than 10 ingredients, it’s simple and extremely delicious.

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Vegan Apple Cinnamon Scones

These Vegan Apple Cinnamon Scones by Lisa of The Viet Vegan are a really tasty breakfast or snack that only take half an hour to throw together! They make a great brunch or potluck contribution or simply a tasty companion to your morning coffee. They’re flaky, lightly sweet, cinnamon-y and totally worth the time and effort!

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The Best Vegan Blueberry Muffins

5 from 205 votes

My bakery-style vegan blueberry muffins are fluffy, tender, and full of fresh blueberry flavor. And a crunchy and caramelized bountiful muffin top separates them from your standard blueberry muffin. Easy to make GF.

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Cookies and Bars

These vegan cookies and bars are wholesome enough that, yes, you can eat cookies for breakfast!

The Best Dang Breakfast Cookies

My Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!

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Peanut Butter Chocolate Chip Oatmeal Breakfast Bars

These Peanut Butter Chocolate Chip Oatmeal Breakfast Bars from Demeter of Beaming Baker are a simple recipe for deliciously textured oatmeal breakfast bars bursting with peanut butter and chocolate flavor. Vegan and Gluten-Free!

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Cinnamon Roll Granola Bars

These Cinnamon Roll Granola Bars by Brandi of The Vegan 8 are so rich and FULL of cinnamon flavor, sweet like a cinnamon roll and just 8 ingredients and 30 mins to bake!

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Vegan Berry Oatmeal Bars

These easy homemade berry oatmeal breakfast bars from nutritionist Marisa Moore are made with simple pantry ingredients. They are vegan, gluten-free and the perfect on-the-go breakfast or healthy snack!

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Egg & Meat Substitutes

For many people interested in going plant-based, eggs are really hard to give up for breakfast. But with this amazing roundup of vegan egg and meat substitutes, you’ll never miss out on breakfast.

Eggy Tofu Scramble

My Tofu Scramble looks and tastes remarkably like scrambled eggs but is 100% plant-based. No dry or bland tofu scramble here! Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

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Tempeh Bacon

4.94 from 76 votes

Craving bacon? Try my protein-packed Tempeh Bacon! By soaking tempeh strips in a simple marinade, every piece soaks in the classic maple-smoked flavors before being pan-fried to crispy and chewy perfection. Great for weeknight dinners or weekend breakfasts!

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Vegan-Style Migas

Here’s a Vegan-Style Migas recipe by Catherine of Plant Based RD! In this recipe is a tofu scramble mixed with pan-fried tortillas and simple salsa served with refried beans and avocado. It’s quick, easy, and perfect for breakfast or brunch.

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Vegan Quesadillas with Mushroom Bacon

My indulgent Vegan Quesadillas are packed with a hearty tofu scramble, smoky and chewy mushroom bacon, lots of vegan cheese, and served with an easy avocado salsa! The perfect way to wow your weekend brunch guests, even avowed meat lovers!

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Vegan Caribbean Breakfast

Kickstart your morning with this delicious Vegan Caribbean Breakfast recipe by Charla of That Girl Cooks Healthy. It consists of scrambled tofu, steamed iron enriched leafy greens, baked sweet plantain with avocado on the side.

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Savory Vegan Breakfast Bowl

This Vegan Breakfast Bowl by Ania of Lazy Cat Kitchen is delicious, filling and nutritious – perfect if you prefer your breakfast savoury rather than sweet. It’s easy to put together and naturally gluten-free too!

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A Proper Vegan Full English Breakfast

A Vegan Full English by Hugo of Lowly Food with all the fry up favourites – scrambled tofu, tempeh bacon, seitan sausages fried potatoes and roasted tomatoes. Delicious!

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Easy Vegan Sausage

This Easy Vegan Sausage by Minimalist Baker is made with pinto beans, quinoa, nuts, and spices. Flavorful, comforting, and perfect for breakfast, brunch, and beyond!

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The Best Vegan Breakfast Burritos

My Vegan Breakfast Burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they’re vegan!

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Pancakes, French Toast, and Waffles

Whether you’re team pancake or team waffle, this list of vegan pancakes, waffles, and French toast is perfect for all your Sunday brunch needs.

Best Ever Vegan Pancakes

4.98 from 228 votes

My classic diner-style Vegan Pancakes are the BEST pancake ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery. Just like classic diner-style pancakes, but vegan.

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Savory Chickpea Pancake Recipe

Shikha of Veggiecurean makes these Savory Chickpea Pancakes almost every weekend for her family because they love it that much! These pancakes are made with chickpea flour, which is very high in protein and has a lovely nutty taste to it. You can even play around with the veggies for this recipe depending on what you like or already have on hand!

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Savory Vegan Pancakes

These Savory Vegan Pancakes by Vaishali of Holy Cow Vegan are colorful with fresh vegetables and whole grains, and totally guilt-free. Serve them as a delicious breakfast or snack!

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Vegan Apple Cinnamon French Toast Casserole

A cozy, fall-inspired weekend brunch idea that’s perfect for the holidays or weekend indulgences, my Vegan Apple Cinnamon French Toast Casserole is sweet, warming, and ultra-satisfying!

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Vegan Waffles (Fluffy and Crispy)

These vegan waffles from Jessica in the Kitchen are crispy, fluffy, and made only with pantry ingredients! Better yet, Jessica shares tips for how to make them in advance and use them for meal prep.

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Homemade Scallion Pancakes

These homemade scallion pancakes by Eva of The Curious Chickpea are a great appetizer or snack and are so addictively good! They’re perfectly flaky and tender, with just the right amount of chewiness. Full of scallions and amazing when dipped into a soy dipping sauce!

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Vegan Pumpkin Pancakes

Here’s my recipe for Vegan Pumpkin Pancakes that are so incredibly fluffy and tender, no one will know they’re vegan (or made with whole wheat flour). They’re packed with warming pumpkin spices and pumpkin puree and are guaranteed to become a fall favorite (but are tasty year round).

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The post 40 Fantastic Vegan Breakfast Recipes appeared first on Rainbow Plant Life.

Made with whole wheat pastry flour and clocking in with 5 grams of protein and fiber per pancake, but no one will ever know because they are fluffy and buttery, just like your classic diner pancake!

These pancakes are delicious on their own with some maple syrup, but for a full-on weekend brunch, serve them alongside tofu scramble and a fresh fruit plate, or with my Tempeh Bacon, sliced avocado, and roasted potatoes. And if it’s not pumpkin season, make my classic diner-style Vegan Pancakes!

In this post:
1. Why you’ll love this recipe
2. Ingredient Notes & Substitutions
3. Step-by-Step Instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe Card

And for more delicious vegan breakfast ideas, check out my round-up of 40 fantastic vegan breakfast recipes!

Why you’ll love this recipe

Lots of pumpkin flavor. Much like in my vegan pumpkin bread and pumpkin ricotta stuffed shells, homemade pumpkin spice provides a real depth of pumpkin flavor alongside the pumpkin puree.

Wholesome but indulgent. I love using the whole wheat pastry flour for a bit of a protein and fiber boost. In fact, each pancake has about 5 grams of protein and fiber (using whole wheat pastry flour and Oatly milk). That said, these do not taste like “healthy pancakes” at all. They taste like classically indulgent Sunday morning pancakes.

Perfect pancake texture. Thanks to the vegan buttermilk (oat milk mixed with apple cider vinegar) and a generous amount of baking powder, these pancakes are fluffy central. I was honestly shocked the first time I sliced into them! They’re light and fluffy but feel substantial, thanks to the earlier-mentioned protein and fiber count.

Ingredient Notes & Substitutions

Pumpkin Puree. Simply a must when it comes to making pumpkin pancakes. I prefer these pumpkin pancakes with non-organic canned pumpkin puree, like Libby’s, as the texture is slightly better than the organic versions.

Homemade Pumpkin Spice Blend. Resist the urge to buy a pre-bought pumpkin spice blend! This recipe calls for freshly ground cinnamon and nutmeg. It takes two seconds to to do this but it makes a massive difference in the final result.

Whole Wheat Pastry Flour. Healthier than all purpose flour but soft enough for pancakes baked goods like cookies. All-purpose flour also works here. And see the FAQ section for even more options.

Oatmilk + Vinegar. Together, these form our vegan buttermilk, which gives the pancakes a fluffy but tender texture. I love using full-fat oat milk in my pancakes because it brings a creamy richness and oat milk browns really well when baked or cooked. That said, soy milk should work well too. I wouldn’t use a thin plant-based milk like almond milk; the batter might end up a tad thin.

Vegan Butter. Vegan butter enhances the pumpkin flavor in my experience. You can substitute with coconut oil but (1) the pumpkin flavor may be a bit muted and (2) the pancakes may spread out a bit more while cooking.  Still, a very good pancake, but my recommendation would be vegan butter.

Step-by-Step Instructions

Make the vegan buttermilk: combine the oat milk and apple cider vinegar. Set aside for 5-10 minutes to slightly curdle.

Add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined. 

Whisk together flour, baking powder, baking soda, salt, brown sugar, and homemade pumpkin pie spice blend in a large bowl.

Pour the liquid ingredients into the dry ingredients.

Fold the batter with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.

Heat a nonstick frying pan over medium heat for several minutes. Add a touch of oil. Ladle ½ cup pancake batter into the pan.

Cook until bubbles become rather uniform in the center and the edges start to dry out and brown, 1 ½ to 2 minutes. Flip and cook 1 ½ to 2 minutes on the second side.

Tips for making this recipe

Follow these tips for the best possible vegan pumpkin pancakes.

Mix the batter by hand and don’t over mix.

All you need is a wooden spoon (no electric mixer) to combine the wet and dry ingredients. Once the flour pockets are gone, stop mixing. The batter will be lumpy – that’s fine! Overmixing yields rubbery and/or tough pancakes (no fun!).

Keep an eye on the heat level.

I like to pre-heat my pan to medium (4 out of 7 on my burner), but usually after the first or second pancake, I need to reduce the heat to medium-low (3 out of 7). I don’t have a pancake griddle, but most sources say 375ºF is the sweet spot for an electric griddle.

Add a touch of vegan butter or oil to cook the pancakes.

If you’ve got a new nonstick skillet, you probably don’t need to add more oil between pancake rounds. If you’re using a different kind of skillet, you will likely need to add a touch more oil between pancakes.

For the best texture, while you’re making each pancake, store the cooked pancakes on a tray or plate, each pancake separated by a sheet of parchment paper.

Frequently Asked Questions

More Stellar Pumpkin Recipes

• Roasted Pumpkin Salad with Balsamic Vinaigrette
• Pumpkin Ricotta Stuffed Shells
• Vegan Pumpkin Bread

That’s all you need to know about these vegan pumpkin pancakes. If you love the recipe, please be sure to rate and review it below and tag me with your remakes on Instagram!

Print

Vegan Pumpkin Pancakes

Pumpkin pancakes so incredibly fluffy and tender, no one will know they're vegan (or made with whole wheat flour). They're packed with warming pumpkin spices and pumpkin puree and are guaranteed to become a fall favorite (but are tasty year round). 

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 large pancakes

Calories 186kcal

Author Nisha Vora

Ingredients

• 2 cups (480) mL full-fat oat milk*
• 1 ½ tablespoons apple cider vinegar
• 2 cups (250g) whole wheat pastry flour**
• 1 tablespoon organic brown sugar
• 1 1/2 tablespoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1/2 cup (120g) canned pumpkin puree***
• 1 teaspoon vanilla extract
• 3 tablespoons vegan butter melted, plus more for serving****
• Neutral-flavored oil of choice for cooking pancakes
• Pure maple syrup for serving

Homemade Pumpkin Spice*****

• 1 ½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves

Instructions

• Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
• In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
• To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
• Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.
• Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan – if they sizzle as soon as they hit the pan, the pan is ready.

  Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
• Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
• Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
• Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
• Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.

Notes

*I like using full-fat Oatly, but these also work well with the original Oatly milk.  

** You can sub whole wheat pastry flour with all-purpose flour (same measurements). I haven’t tried these with regular whole wheat flour, but they should work – they will just be a bit more nutty and toothsome. You could also try half and half whole wheat flour and all-purpose flour. And I believe spelt flour would also work well. 

*** Most canned pumpkin purees will work, but I had the best results with a non-organic variety (Libby’s). 

**** One of my favorite things about these pancakes is the buttery flavor, but if you don’t eat or have access to vegan butter, you can sub coconut oil. 

***** For the best pumpkin flavor, I really recommend making the homemade pumpkin spice instead of a store-bought pumpkin spice blend. 

Nutrition

Calories: 186kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 481mg | Potassium: 180mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2706IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 2mg

The post Vegan Pumpkin Pancakes appeared first on Rainbow Plant Life.