#brunchdelights

Nutrient-packed sweet potato pie waffles. A guilt-free treat to fuel your day.

This recipe is a vegan take on the traditional English coddled eggs. Instead of eggs, it uses a flavorful tofu mixture to make a dish that is perfect for breakfast or brunch.

Ingredients: 1 block firm tofu, drained and crumbled. 1/4 cup nutritional yeast. 1/4 cup unsweetened plant-based milk. 2 tablespoons olive oil. 1/2 teaspoon turmeric powder. Salt and pepper to taste. Fresh chives, chopped, for garnish.

Instructions: Preheat your oven to 375F 190C. In a bowl, mix together crumbled tofu, nutritional yeast, plant-based milk, olive oil, turmeric powder, salt, and pepper. Divide the mixture evenly into coddling cups or ramekins. Place the cups in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the cups. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the mixture is set. Carefully remove from the oven, garnish with chopped chives, and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Fluffy and tangy, these yogurt pancakes are the perfect way to start your day

For a great breakfast or brunch treat, try these fluffy and tasty classic pancakes. They are simple to make, and you can add your favorite toppings to make them your own.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Melt some butter or oil in a skillet or griddle over medium-high heat so that food doesn't stick. For each pancake, put 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Top it off with your favorite things, like whipped cream, maple syrup, or fresh berries. Serve it hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

The sweet glaze on these vegan glazed donut muffins makes them taste like a donut and a muffin at the same time. You can eat them for breakfast, brunch, or as a sweet treat at any time!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/4 tsp ground nutmeg. 1/2 cup unsweetened almond milk. 1/4 cup vegan butter, melted. 1 tsp vanilla extract. For the glaze:. 1 cup powdered sugar. 2 tbsp unsweetened almond milk. 1/2 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C and grease a muffin tin or line with paper liners. In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Add almond milk, melted vegan butter, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. To make the glaze, whisk together powdered sugar, almond milk, and vanilla extract until smooth. Once the muffins are completely cool, dip the tops into the glaze, allowing any excess to drip off. Place glazed muffins back on the wire rack to set the glaze for about 10 minutes. Enjoy your delicious vegan glazed donut muffins!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Herb and Cheese Crepes With Lemon-Herb Butter are a savory delight. The crepes are filled with a mixture of Swiss cheese and fresh herbs, then drizzled with a zesty lemon-herb butter sauce. Perfect for a special breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh herbs such as parsley, chives, and dill. 1/2 cup shredded Swiss cheese. Salt and pepper to taste. 3 tablespoons unsalted butter. 1 lemon, zested and juiced. Additional fresh herbs for garnish.

Instructions: Put the flour, milk, eggs, Parmesan cheese, chopped fresh herbs, salt, and pepper in a blender. Use a blender to make the batter smooth. Put a nonstick skillet on medium heat and add 1/2 tablespoon of butter. After the butter melts, add a little of the crepe batter and swirl the pan to cover the bottom evenly. For one to two minutes, or until the edges begin to lift and the bottom gets a little brown, cook the crepe. Carefully flip the crepe over and cook the other side for an extra minute or two. Add more butter to the pan as needed and do it again with the rest of the batter. Melt the last 2 1/2 tablespoons of butter over low heat in a small saucepan. Add the lemon zest, lemon juice, and a little salt. Take it off the heat. Spread some shredded Swiss cheese on one half of the crepe and then fold the other half over it. Stack them on a plate and serve. Do it again with the rest of the crepes. Spread the lemon-herb butter on top of the folded crepes, and then add more fresh herbs on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

One of my favorite breakfast foods, banana pancakes, gets a tropical makeover in this recipe for coconut caramel syrup. The pancakes are light and fluffy, and they taste sweet like ripe bananas. The coconut caramel syrup on top is rich and decadent. Perfect for a slow brunch on the weekend!

Ingredients: 2 ripe bananas. 1 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup buttermilk. 1 large egg. 1 tsp vanilla extract. 2 tbsp melted butter. For Coconut Caramel Syrup:. 1/2 cup coconut milk. 1/2 cup brown sugar. 1/4 cup unsalted butter. 1/4 tsp salt. 1/2 tsp vanilla extract.

Instructions: Mash the ripe bananas in a bowl until the mixture is smooth. Mix the sugar, baking powder, baking soda, and salt with a whisk in a different bowl. Melt the butter and add the egg, vanilla extract, and buttermilk to a different bowl. Gather the wet and dry ingredients together, and then gently fold in the mashed bananas until they are all mixed in. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with oil or butter. For every pancake, put 1/4 cup of pancake batter on the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Put coconut milk, brown sugar, unsalted butter, and salt in a saucepan over medium-low heat. This will make the Coconut Caramel Syrup. It will take about 5 minutes of stirring until the sugar is gone and the mixture gets a little thicker. Taking it off the heat, add the vanilla extract and mix it in. Put the coconut caramel syrup on top of the banana pancakes before serving. Have fun with your tasty Coconut Caramel Banana Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes