Ever since I figured out that I have a severe sensitivity to eggs, brunch hasn’t been the same. My trade off for no stomach aches was to cut eggs benny out of my weekending and it has been quite the compromise. Alas, my new mission in life is to find exciting vegan-ish breakfast options! What I especially love about this recipe is that it’s quite hearty, which seems to satisfy both a sweet and savoury craving.
These banana pancakes are simple and delicious, thanks google! Originally found these on Hurry The Food Up, where they also provide some nutritional information. I made a couple adjustments myself (the chocolate, obviously) and mine of course didn’t turn out looking anything like theirs. I’ve never tried cooking them with a lid on top of the pan, but maybe I’ll give that a go this Saturday!
If you’re looking for a new breakfast idea, I cannot recommend these enough! This particular recipe makes plenty for 2 people, and we usually like to save a couple leftover pancakes to heat up the next day. When you put in the effort to make a breakfast, it’s a bonus being able to have leftovers as well! And, the only reason that I cannot classify this exact recipe as vegan, is that I’m a chocolate fiend and added chocolate chips AND some slivers of baking chocolate to the recipe. I mean, if you’re going for it, really go for it, right?! Hope you enjoy xo
