Vegan pancakes have been on my radar for AGES and I finally got around to perfecting the fluffiest, BEST vegan pancakes ever (in my humble opinion;)!
Don’t you love it when two of the best things in the world collide? Like, shopping and girlfriends, spare time and a cup of tea (or glass of wine, let’s be real), and strawberry and rhubarb seasons overlapping. I mean, you just can’t let something like that go to waste! Not to squander an opportunity,…
You could make regular waffles for Mother’s Day… but why? Plain ol’ waffles get a tropical (and dairy-free) makeover with a double dose of coconut, dolled up with coconut whip and a drizzle of pretty raspberry sauce just in time to spoil your sweet mom on Mother’s Day!
I love breakfast. In fact, we grew up having breakfast for dinner on a regular basis and those were my favourite nights! Fast forward to my adult life and zero has changed, breakfast is still my jam. Do you want to know what else is up my alley these days? One dish meals!
Summer makes me happy. Anybody who knows me can attest to the fact that I’m ALWAYS cold, and the warm Okanagan summer days are what I live for! And the fruit… it seems like there is a never-ending train of new in-season fresh fruit every week in the summer, and I simply can’t get enough.
Like most mom’s, I’m a sucker for breakfast in bed. First of all, it means that I’m not the one making breakfast. Second, someone is serving ME (before I even take my first step of the day). Consider me sold.
Nothing will impress your guests (or yourself) more than pulling a fresh batch of blueberry lemon scones out of the oven for breakfast or coffee!
These pancakes were nicknamed Angel Cakes by a great family friend who fell in love with them when I made them while camping one morning. He ate the WHOLE batch!