BEING VEGAN: Mom’s Delicious Recipe

Last week after my sis’s second set of identical twins were born, my mom posted the most non-vegan celebratory breakfast recipe I’ve ever seen saying, “I’ll make you these!”  It was for mini German pancakes and the photo she attached looked ridiculously mouth-watering.  I decided to give it a vegan go and test them out on Katie after her 62-mile bike ride. Score. Granted, I’ll likely change the name of the recipe since they rise differently than if they had eggs (they lose the fluffiness of the eggy ones in my mom’s photo).  But who knows, after a few tries and alterations I may pull that off too. In the meantime, let’s just call these little bastards “Delicious.”  Enjoy.


1 c almond milk

6 egg substitutes

1 c flour

1/2 tsp salt

1 tsp vanilla

1/4 c Earth Balance, melted

Some powdered sugar and fresh fruit (I used frozen)

Preheat oven at 400. Mix first five ingredients in blender. Slowly add in melted Earth Balance. Grease muffin tins and fill them slightly less than half-full (notice I didn’t say half-empty). Bake for 15-minutes then remove and cover with favorite fruit and some powdered sugar.  Totally photo-worthy as proven below.  Eat up.

The texture is a little squishy and not too sweet.  Add some of your favorite sweetener to the batter (or drown them in syrup after cooked) if that’s your bag. Whatever.

Das ist sehr schon!  And delicious too!  Thanks mom.


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