Vegan Breakfast for Dinner | 3 Fun Recipes!

RECIPES BELOW: Thanks to Califia Farms for sponsoring this video. Check out their new Oatmilk Creamer which comes in 3 flavors, including an unsweetened variety:

serves 2-4, makes about 12 small pancakes
1 tbsp ground flax + 2 tbsp water
1½ cup all purpose flour (apf), OR 1 cup apf + 1/2 cup whole wheat flour
1/4 cup brown sugar or coconut sugar
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ripe medium banana
11/4 cup Califia oat milk and vanilla oat milk creamer or other non-dairy milk
1 tsp apple cider or white vinegar
1 teaspoon vanilla extract (optional)
1 tbsp coconut, canola, or grapeseed oil
vegan butter for cooking pancakes
Garnish: banana, maple syrup, toasted nuts

Combine the flax and water in a small bowl to make the flax “egg”.
Combine the flour, sugar, salt, baking powder, and baking soda in a mixing bowl. Mix well.
Mash the banana in another mixing bowl. Add the flax “egg”, followed by the oat milk, vinegar, vanilla, and oil. Mix well.
Stir the wet ingredients into the dry ingredients until just combined.
Preheat a skillet and melt a tablespoon of vegan butter on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
Cook on each side on medium-low heat for about 2 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
Complete with the remaining batter.
To serve top the pancakes with banana, maple syrup, and chopped nuts.


serves 2
2 oranges, peeled and seeded
2 ripe bananas
1 1/2 cup frozen wild blueberries
2 cups raw kale
2 tbsp ground flax seed

Place ingredients into blender and blend until smooth. Add water to thin if necessary.

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