brunch – ORGANIZED CHAOS

Vegan French Toast for 2

Loaf of your favorite vegan bread (I used ciabatta), cut into slices
1 cup almond milk
1 Tbs nutritional yeast
2 Tbs flour (I used oat flour)
1 Tbs maple syrup
1 Tbs cinnamon
dash of nutmeg
pinch of salt
Olive oil spray for pan

1. Whisk together milk, nutritional yeas, flour, cinnamon, nutmeg, and salt, until combine well.
2. Using a small, shallow, flat Pyrex dish, pour half of mixture into dish. Piece by piece dip slices into the mixture, and flip, allowing the liquid to coat the front and back of bread.
3. Spray pan with olive oil spray. On med-high heat, place dipped bread on pan, and cook for a few minutes until slightly brown on each side.

4. Serve with fruit, and more syrup!

Blueberry Pancakes (vegan)
(serves 2 not very hungry people, or 1 person post-run)

[side note: the first time I made this recipe I made for brunch after I ran and the recipe made 3 thick medium sized pancakes that I did not share. So if you’re hungry or making for a crowd, I highly recommend doubling the recipe]

1 cup flour (I used whole wheat)
1 tsp Cinnamon
1 tsp Baking Powder
½ tsp Salt
¾ cup water
3 Tbs Maple Syrup
1 pint Blueberries

In large bowl combine flour, cinnamon, baking powder, and salt.
In measuring glass mix the water and maple syrup, mix well. Then combine the wet to dry ingredients, stirring well, but don’t over mix (should have some lumps).
Lighly oil a large non-stick pan and heat over medium-high heat. Pour ¼ cup of batter onto pan, and add blueberries. When small bubbles appear in the center of the pancake, flip over. Repeat until all batter is used.
Serve with your favorite toppings: sunfower seeds, vegan butter, or syrup

(from Chloe’s Kitchen)