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Breakfast Recipes

Apple Cinnamon Whole Wheat Pancakes (Vegan)

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Apple Cinnamon Whole Wheat Pancakes (Vegan)

Stack of apple cinnamon whole wheat pancakes with apple sauce
  • Author: Rachel’s Fit Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 Apple Cinnamon Whole Wheat Pancakes w/ Apple Sauce 1x
Scale

Ingredients

  • 1 cup organic whole wheat flour
  • 1 cup plant milk (oat, almond or cashew works well)
  • 1 gala apple, peeled and grated
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons maple syrup or agave nectar
  • 3 tablespoons oil (canola, coconut or vegetable works well)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cooking oil spray or oil, to grease the skillet

Apple sauce

  • 2 gala apples, peeled and finely chopped
  • 1 cup water
  • 1/2 teaspoon ground cinnamon

To serve (optional)

Instructions

  1. Place all pancake ingredients into a large bowl and whisk until well combined.
  2. Heat a skillet over medium heat*. Grease the skillet with oil of choice, then pour 1/4 cup of pancake batter into the center of the skillet. Cook pancake until little bubbles form on the surface, then flip and cook for another couple of minutes until the pancake is golden brown on both sides. Repeat with remaining batter.
  3. White cooking the pancakes, prepare the apple sauce. Combine apple sauce by combining apples, water and cinnamon in a medium pot over high heat. Bring to a boil, then turn down heat and simmer for 15 to 20 minutes. Mash apples with a fork until smooth.**

Enjoy your Apple Cinnamon Whole Wheat Pancakes warm with apple sauce. If desired, drizzle with maple syrup or agave nectar, walnuts and apple slices.

Notes

  • *I like to use two skillets so I get all my Apple Cinnamon Whole Wheat Pancakes cooked more quickly!
  • **Gala apples are really sweet and delicious, but if you’re not able to find Gala apples you could use any apples you have available. If necessary, add a little sugar for sweetness.
  • Nutrition facts are to be used as a guide only and are calculated without optional toppings.

Keywords: apple cinnamon whole wheat pancakes, whole wheat pancakes, thick pancakes, thick vegan pancakes, gala apples, apple sauce, Rachel’s Fit Kitchen

Stack of apple cinnamon whole wheat pancakes with apple sauce

Strawberry Rhubarb Oats (Vegan)

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Strawberry Rhubarb Oats (Vegan)

Bowl of strawberry rhubarb oatmeal tinted pink from fruit juice topped with stewed fruit
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 8 to 12 minutes
  • Total Time: 12 to 17 minutes
  • Yield: 1 bowl of Strawberry Rhubarb Oats 1x
Scale

Ingredients

Oatmeal

 

Stewed strawberries + rhubarb

  • 2 rhubarb stalks, cut in quarters
  • 1 cup fresh strawberries, halved
  • 2 tablespoons water
  • 1 teaspoon maple syrup or organic raw sugar (optional)

 

To serve

  • 1 tablespoon almonds
  • Almond milk

Instructions

  1. Combine strawberries, rhubarb, water and sugar (if using) into a small pot. Bring to boil, then reduce heat to a simmer. Stir regularly to ensure the stewing fruit doesn’t stick to the pot. Simmer for around 5 to 8 minutes until the fruit is soft and the liquid is syrupy. Remove from heat and set aside while you prepare the oats.
  2. Add water, oats and salt into a small pot. Bring to boil, then reduce heat to low. Simmer for around 3 to 5 minutes until the water has absorbed and the oats are creamy. Stir regularly to ensure there oats don’t stick. Remove from heat.
  3. Stir almond flour and maple syrup through oats. If desired, spoon a little bit of the syrup from the pot of stewed strawberry and rhubarb through the oatmeal to give it a slight pink hue.
  4. Spoon oatmeal into a bowl, then top with stewed fruit almond.
  5. Serve with a splash of almond milk.

Keywords: strawberry rhubarb oats, strawberry oatmeal, homemade oatmeal, vegan breakfast ideas, breakfast ideas, easy breakfast, rachel’s fit kitchen

Bowl of strawberry rhubarb oatmeal tinted pink from fruit juice topped with stewed fruit
Strawberry Banana Smoothie Bowl (Vegan)
Watermelon, Mint & Coconut Popsicles

Apple Cinnamon Baked Oatmeal (Vegan + Gluten-Free)

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Apple Cinnamon Baked Oatmeal (Vegan + Gluten-Free)

Tray of apple cinnamon baked oatmeal topped with apple slices

★★★★★

5 from 1 reviews
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 9 Apple Cinnamon Baked Oatmeal squares 1x
Scale

Ingredients

  • 1 chia/flax egg (made using 1 tablespoon ground chia or flax seeds)
  • 1 cup gluten free rolled oats
  • 1/2 cup walnut pieces
  • 1/4 cup dried cranberries, chopped
  • 2 tablespoons cup organic raw sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2/3 cup oat milk
  • 1 1/2 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract
  • 1 Gala apple, grated

Topping

  • 1 Gala apple, sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon raw organic sugar

Instructions

  1. Preheat the oven to 375°F/190°C and line a 9×9 inch (22 x 22cm) baking dish with parchment paper.
  2. Prepare chia/flax egg by mixing together ground chia or flax seeds with three tablespoons of water. Allow mixture to thicken for five minutes. 
  3. In a large bowl, add rolled oats, walnuts, chopped cranberries, sugar, cinnamon, baking powder and salt. Stir to combine.
  4. To dry ingredients add prepared chia/flax egg, oat milk, melted vegan butter, vanilla extract and grated apple, mix well.
  5. Pour oatmeal mixture into prepared baking dish and gently flatten surface.
  6. Top the oatmeal with apple slices. Mix sugar and cinnamon together in a small bowl, then sprinkle over the apple slices and oatmeal. 
  7. Bake oatmeal for 45 minutes or until a wooden skewer inserted into the oatmeal comes out clean. 

Notes

  • Nutrition facts are to be used as a guide only.

Keywords: baked oatmeal, easy baked oatmeal, baked oatmeal recipe, apple cinnamon baked oatmeal, apple baked cinnamon, vegan baked oatmeal, gluten free baked oatmeal, vegan baking, Rachel’s fit kitchen

Tray of apple cinnamon baked oatmeal topped with apple slices
Pear Walnut Baked Oatmeal (Vegan & Gluten-Free)
Banana Bread (Vegan & Gluten-Free)

Orange Almond Pancakes (Vegan)

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Orange Almond Pancakes (Vegan)

Stack of orange and almond pancakes
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 Orange Almond Pancakes 1x
Scale

Ingredients

  • 1/2 cup almond flour 
  • 1/2 cup organic unbleached flour
  • 1 cup plant milk (oat, almond or cashew works well)
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons maple syrup or agave syrup
  • 3 tablespoons canola oil or vegan butter, melted
  • 1 teaspoon vanilla extract
  • Zest of one orange
  • Pinch of salt
  • Cooking oil spray or coconut oil, to grease the skillet 

 

To serve (optional but recommended!)

  • 1 orange, peeled and cut into thin slices or segments
  • Maple syrup 
  • Powdered sugar

Instructions

  1. Place all ingredients into a large bowl and whisk until well combined.
  2. Heat a skillet over medium heat*. Grease the skillet with oil of choice, then pour 1/4 cup of pancake batter into the center of the skillet. Cook pancake until little bubbles form on the surface, then flip and cook for another couple of minutes until the pancake is golden brown on both sides. Repeat with remaining batter.
  3. Enjoy your Orange Almond Pancakes warm with fresh orange slices and maple syrup (and a light sprinkle of organic powdered sugar, if desired).

Notes

  • *I like to use two skillets so I get all my Orange Almond Pancakes cooked more quickly!
  • Flowers are for decoration purposes only- please do not eat any flowers unless you are 100% certain they are edible.
  • Nutrition facts are to be used as a guide only and are calculated without optional toppings.

Keywords: orange almond pancakes, orange and almond pancakes, vegan pancakes, almond flour pancakes, almond flour, tasty vegan pancakes, pancakes, vegan breakfast, healthy breakfast, tasty vegan, Rachel’s Fit Kitchen

Chocolate Chip Pancakes (Vegan)
Fluffy Pancakes (Vegan)

Hazelnut Waffles (Vegan + Gluten-Free)

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Hazelnut Waffles (Vegan + Gluten-Free)

  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 hazelnut waffles 1x
Scale

Ingredients

  • 2 chia/flax eggs (made using 2 tablespoons of ground chia or flax seeds)
  • 1 cup hazelnut meal*
  • 1 cup oat flour*
  • 1 tablespoon baking powder
  • 1 teaspoon orange zest
  • Pinch of salt
  • 2 tablespoons vegan butter, melted
  • Cooking oil spray

 

To serve (optional)

  • Vegan Hot Fudge Sauce (see recipe)
  • Dry roasted hazelnuts

Instructions

  1. Preheat waffle iron and prepare flax/chia eggs by mixing together ground flax/chia seeds with 6 tablespoons of water. Allow to thicken for five minutes. 
  2. Into a medium size bowl add hazelnut meal, oat flour, baking powder, orange zest and salt, stir to combine.
  3. Add flax/chia eggs and melted vegan butter, mix until well combined.
  4. Spray waffle iron with cooking oil spray. Pour 1/4 to 1/3 cup hazelnut waffle batter into the waffle iron cavity.** Cook hazelnut waffles until golden brown on each side, around 4 to 5 minutes. Transfer waffle to a plate and repeat with remaining hazelnut waffle batter.

Enjoy hazelnut waffles warm with toppings of your choice… but vegan hot fudge sauce and roasted hazelnuts is highly recommended!

Notes

  • *Make your own hazelnut meal by adding raw hazelnuts to a food processor or blender, and process for 15 seconds until the hazelnut meal represents cornmeal (keep processing time short otherwise you’ll end up with hazelnut butter!). Similarly, make your own oat flour by adding rolled oats to a food processor or blender, and process for about 45 to 60 seconds until the oats represent flour.
  • **A 5-heart waffle iron was used to make these waffles, which requires 1/4 cup of hazelnut waffle batter. If you’re using a Belgium waffle iron, you may need to increase the amount of hazelnut batter to 1/3 cup. Adjust as necessary to suit the needs of your waffle iron.
  • Nutrition facts are to be used as a guide only and are calculated without optional toppings.

Keywords: hazelnut waffles, hazelnut waffle, hazelnut meal waffles, hazelnut flour waffles, vegan waffles, gluten free waffles, hazelnut meal, oat flour, oat flour waffles, vegan, rachel’s fit kitchen

Strawberry Banana Smoothie Bowl (Vegan)

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Strawberry Banana Smoothie Bowl (Vegan)

Bowl of pink strawberry banana smoothie topped with fruit kiwi raspberries raspberry flowers
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 Strawberry Banana Smoothie Bowl 1x
Scale

Ingredients

  • 1 cup frozen strawberries
  • 1 frozen spotty banana* 
  • 1/4 cup plant milk (almond, cashew,  macadamia or coconut milk works well)
  • 1 teaspoon maple syrup or agave syrup (optional)
  • Small handful of ice cubes

 

Toppings

  • 1 kiwi, peeled and sliced*8
  • 1/2 cup fresh raspberries (or strawberries)
  • 1/4 cup pomegranate arils
  • Handful of kiwi berries

 

Other smoothie bowl toppings to consider

  • Tablespoon of peanut butter, almond butter or seed butter
  • Nuts and seeds
  • Goji berries
  • Coconut flakes

Instructions

  1. Place all smoothie ingredients into a high powered blender, and blend on high until smooth and creamy. If needed, stop blender and scrap down the sides, move any stuck fruit pieces around a little, and blend again until smooth and creamy.*** 
  2. Pour into a bowl and top with kiwi, berries, pomegranate arils and kiwi berries (or fruit and other toppings of choice). Serve immediately. 

Notes

  • *Very ripe spotty bananas are naturally sweeter, which results in using less or no sweetener!
  • **A small heart shaped cookie cutter was used to cut shapes from the kiwi slices.
  • ***Try to avoid adding additional plant milk as this will result in your smoothie being runny, and not thick and creamy like you want it to be!
  • Nutrition facts are to be used as a guide only and are calculated without optional ingredients or toppings.

Keywords: strawberry banana smoothie bowl, strawberry smoothie bowl, vegan smoothie bowl, smoothie, smoothie bowl, strawberry smoothie

Bowl of pink strawberry banana smoothie topped with fruit kiwi raspberries raspberry flowers

Chocolate Chip Pancakes (Vegan)

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Chocolate Chip Pancakes (Vegan)

Plate of chocolate chip pancakes topped with strawberries
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 Chocolate Chip Pancakes 1x
Scale

Ingredients

  • 1 cup organic unbleached flour
  • 1 cup plant milk (oat, almond or cashew works well)
  • 1/3 cup dark chocolate chips
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons maple syrup or agave syrup
  • 3 tablespoons canola or coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cooking oil spray or coconut oil, to grease the skillet

 

To serve (optional but recommended!)

Instructions

  1. Place all ingredients into a large bowl and whisk until well combined.
  2. Heat a skillet over medium heat*. Grease the skillet with oil of choice, then pour 1/4 cup of pancake batter into the center of the skillet. Cook pancake until little bubbles form on the surface and chocolate is all melty, then flip and cook for another couple of minutes until the pancake is golden brown on both sides. Repeat with remaining batter.

Enjoy your Chocolate Chip Pancakes warm with all or some of the following: vegan butter, maple syrup and strawberries.

Notes

  • *I like to use two skillets so I get all my Chocolate Chip Pancakes cooked more quickly!
  • Nutrition facts are to be used as a guide only and are calculated without optional toppings.

Keywords: chocolate chip pancakes, vegan pancakes, chocolate chip, chocolate chips, tasty vegan pancakes, vegan pancakes, pancakes, vegan breakfast, tasty vegan, how to make pancakes, Rachel’s Fit Kitchen

Plate of chocolate chip pancakes topped with strawberries

Since you’re a fan of pancakes, you might like to also checkout these vegan pancake recipes:
Banana Cinnamon Pancakes (Vegan)
Cranberry Orange Pancakes (Vegan)
Fluffy Pancakes (Vegan)
Lemon Blueberry Pancakes (Vegan)
Orange Almond Pancakes (Vegan)

Turmeric Ginger Granola (Vegan & Gluten-Free)

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Turmeric Ginger Granola (Vegan & Gluten-Free)

Two jars of vegan yogurt layered with vegan gluten-free Turmeric Ginger Granola
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 cups of granola 1x
Scale

Ingredients

  • 4 cups gluten free rolled oats
  • 1 cup nuts and seeds*
  • 1/2 cup dried fruit, chopped**
  • 1 1/2 teaspoon ground turmeric 
  • 1 1/2 teaspoon ground ginger
  • Pinch of salt
  • 1/2 cup maple syrup
  • 4 tablespoons coconut oil, melted

Instructions

  1. Preheat over to 350F/176C and line two baking trays with parchment paper.
  2. Into a large bowl, add rolled oats, nuts/seeds, dried fruit, spices and salt. Stir until combined.
  3. To the dry ingredients, add maple syrup and coconut oil, and mix until well combined.
  4. Divide the granola mixture between the two prepared baking trays and spread out evenly. 
  5. Bake granola for approximately 60 minutes, stirring every 10 to 15 minutes.

Enjoy your Turmeric Ginger Granola with vegan yogurt (like I have here!) or sprinkled on top of a smoothie bowl.

Notes

  • *I used a combination of sliced almonds, pecan pieces, sesame seeds and pumpkin.
  • **I used a combination of raisins, dried cranberries and figs.
  • Nutrition facts are to be used as a guide only.

Keywords: turmeric ginger granola, turmeric granola, ginger granola, vegan granola, gluten-free granola, oats, oatmeal, healthy breakfast, vegan breakfast ideas, rachel’s fit kitchen

Two jars of vegan yogurt layered with vegan gluten-free Turmeric Ginger Granola


Cranberry Orange Pancakes (Vegan)

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Cranberry Orange Pancakes (Vegan)

Stack of vegan cranberry and orange pancakes topped with fresh orange segments and cranberries
  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 Cranberry Orange Pancakes 1x
Scale

Ingredients

  • 1 cup organic unbleached flour
  • 1 cup plant milk (oat, almond or cashew works well)
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons maple syrup or agave syrup
  • 3 tablespoons canola oil or vegan butter, melted
  • 1 teaspoon vanilla extract
  • Zest of one orange
  • Pinch of salt
  • 1 cup fresh cranberries, cut in half
  • Cooking oil spray or coconut oil, to grease the skillet 

 

To serve (optional but recommended!)

  • 1 orange, peeled and cut into thin slices or segments
  • Handful of fresh cranberries, cut in half
  • Maple syrup 
  • Powdered sugar

Instructions

  1. Place all ingredients (besides the fresh cranberries) into a large bowl and whisk until well combined. Add fresh cranberries to the batter, mix carefully (you don’t want the cranberries to break up).
  2. Heat a skillet over medium heat*. Grease the skillet with oil of choice, then pour 1/4 to 1/3 cup of pancake batter into the center of the skillet. Cook pancake until little bubbles form on the surface, then flip and cook for another couple of minutes until the pancake is golden brown on both sides. Repeat with remaining batter.
  3. Enjoy your vegan Cranberry Orange Pancakes warm with fresh orange segments, cranberries and a drizzle of maple syrup (and a light sprinkle of organic powdered sugar, if desired).

Notes

  • *I like to use two skillets so I get all my vegan Cranberry Orange Pancakes cooked more quickly!
  • Flowers are for decoration purposes only- please do not eat any flowers unless you are 100% certain they are edible.
  • Nutrition facts are to be used as a guide only and are calculated without optional toppings.

Keywords: cranberry orange pancakes, cranberry and orange pancakes, cranberry orange, vegan pancakes, tasty vegan pancakes, pancakes, vegan breakfast, healthy breakfast, tasty vegan, Rachel’s Fit Kitchen

Stack of vegan cranberry and orange pancakes topped with fresh orange segments and cranberries

Since you’re a fan of pancakes, you might like to also checkout these vegan pancake recipes:
Banana Cinnamon Pancakes (Vegan)
Chocolate Chip Pancakes (Vegan)
Fluffy Pancakes (Vegan)
Lemon Blueberry Pancakes (Vegan)
Orange Almond Pancakes (Vegan)

Fluffy Pancakes (Vegan)

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Fluffy Pancakes (Vegan)

fluffy pancakes, fluffy vegan pancakes, thick pancakes, thick vegan pancakes, tasty vegan pancakes, vegan pancakes, pancakes, vegan breakfast, healthy breakfast, tasty vegan, Rachel's Fit Kitchen

Thick and fluffy pancakes that are guaranteed to make your mornings a lot better and lot more delicious!

  • Author: Rachel Steenland | Rachel’s Fit Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 fluffy pancakes 1x
Scale

Ingredients

  • 1 cup organic unbleached flour
  • 1 cup plant milk (oat, almond or cashew works well)
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons maple syrup or agave syrup
  • 3 tablespoons canola or coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cooking oil spray or coconut oil, to grease the skillet

Instructions

  1. Place all ingredients into a large bowl and whisk until well combined.
  2. Heat a skillet over medium heat*. Grease the skillet with oil of choice, then pour 1/4 cup of pancake batter into the center of the skillet. Cook pancake until little bubbles form on the surface, then flip and cook for another couple of minutes until the pancake is golden brown on both sides. Repeat with remaining batter.

Enjoy your Fluffy Pancakes warm with fresh fruit, a drizzle of maple syrup, chia jam and/or vegan butter.

Notes

  • *I like to use two skillets so I get all my Fluffy Pancakes cooked more quickly!
  • Nutrition facts are to be used as a guide only and are calculated without optional toppings.

Keywords: fluffy pancakes, fluffy vegan pancakes, thick pancakes, thick vegan pancakes, tasty vegan pancakes, vegan pancakes, pancakes, vegan breakfast, healthy breakfast, tasty vegan, Rachel’s Fit Kitchen

fluffy pancakes, fluffy vegan pancakes, thick pancakes, thick vegan pancakes, tasty vegan pancakes, vegan pancakes, pancakes, vegan breakfast, healthy breakfast, tasty vegan, Rachel's Fit Kitchen

Since you’re a fan of pancakes, you might like to also checkout these vegan pancake recipes:
Banana Cinnamon Pancakes (Vegan)
Cranberry Orange Pancakes (Vegan)
Chocolate Chip Pancakes (Vegan)
Lemon Blueberry Pancakes (Vegan)
Orange Almond Pancakes (Vegan)