Makes: 12 muffins or 24-30 mini muffins

Ingredients:
1½ cups all-purpose flour
¾ cup sugar
1 tsp baking soda
½ tsp fine sea salt
1 cup water
½ cup oil (vegetable, coconut, etc)
1 tbsp vanilla extract
1 tbsp white vinegar
1 cup blueberries (frozen or fresh)

Directions:
1. Preheat oven to 350℉.
2. Combine flour, sugar, baking soda & salt in a large mixing bowl. Whisk until well combined.
3. To the dry ingredients add water, oil, vanilla & vinegar. Mix until just combined. 
4. Add the blueberries and gently just to say blend them in.
5. Lightly grease a muffin tin(s) and scoop the batter in evenly. 
Tip: if you're using a larger pan, start filling from the center of the pan and work your way out so that the muffins cook evenly and your pan doesn't warp.
6. Bake for 16-18 minutes or until toothpick inserted in center comes out clean. 
7. Allow to cool in pan until you can touch the pan with your bare hands. 
8. Release the muffins onto a cooling rack and allow to cool completely. 

Option to add icing & sprinkles :)

MAKES: 6 cups

INGREDIENTS:
1 Tbsp coconut oil
2 bananas, mashed
1 tsp vanilla extract
1/4 cup maple syrup
4 cups oats
1 cup nuts (almonds, peanut or walnuts work well)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

DIRECTIONS:

• Preheat oven to 350F.
• In a pot over low/med heat, melt together the coconut oil, mashed bananas, vanilla & maple syrup. Stir to combine well. 
• In a large bowl, mix together the oats, nuts, cinnamon, nutmeg and salt. 
• Pour the wet mixture into the large bowl and stir everything together until well combined. 
• Line a baking sheet with parchment paper or a silicone mat. 
• Spread mixture evenly on the baking sheet. 
• Bake at 350F for 30-40 minutes, mixing halfway, until golden and crispy. 
• Allow to cool a little before breaking it up into smaller chunks.
• Allow to cool completely at room temperature before storing in an airtight container.  

INGREDIENTS:
1 Tbsp coconut oil
2 ripe bananas
2 Tbsps maple syrup
1/2 tsp ground cinnamon

DIRECTIONS: 
Heat the oil in a pan over low/med heat.
Slice the bananas into 1/4" thick slices.
Spread the banana slices into a single layer in the pan and allow to heat through for about a minute.
Add maple syrup & cinnamon. Stir.
Allow to cook for 8-10 minutes, stirring occasionally until golden and the syrup has thickened.

SERVING OPTIONS:
Serve on toast spread with: nut butter, peanut butter, maple butter, apple butter, date paste, chocolate spread, vegan butter.
Or eat it over pancakes, oatmeal, brownies, etc. 
TOP WITH: shredded coconut, chocolate chips, blueberries, walnuts, hemp hearts, sea salt, etc.

Enjoy!

INGREDIENTS:
1 Tbsp oil of choice
350g extra firm tofu, pressed
1.5-2 cups salsa
1/2 cup nutritional yeast
1 tsp yellow mustard
salt & pepper to taste

Note: firm tofu will work as well if you don't have extra firm & if you don't have time to press it, it'll still be good out of the pack.

DIRECTIONS:
Optional: Press the tofu by wrapping the unpackaged tofu block in a clean cloth and laying it under a heavy pan for about 10-15 minutes to remove excess moisture. 

Heat the oil in a med-large pan over low-medium heat. Crumble the tofu into the pan and then add all remaining ingredients. Stir to combine. Reduce heat to low, cook for 15 minutes, stirring occasionally.

Serve on it's own, on toast, in a breakfast burrito, etc. 

​Makes about 4 cups. 

INGREDIENTS: 
1.5 cups oats (I used Quaker Quick Oats)
1 scoop of your favourite protein powder (I used Vega Sport Vanilla)
1 tsp baking powder
1/2 tsp salt
0.5 - 1.5 cups non-dairy milk of choice (I used Kirkland Organic Soy Milk)
2 ripe bananas
1 tsp vanilla extract

For sprinkling:
2 tbsps chocolate chips (or nuts, fruits, as preferred)

DIRECTIONS:
Combine all ingredients (except the sprinkling ingredients) in a blender and blend until smooth, scraping down the sides partway as needed.  For the non-dairy milk, start with 1/2 cup and add more as needed to get a thick but smooth consistency.

Allow the batter to rest for 10 minutes while you heat up your cookware (this makes for better pancakes). 

Heat a frying pan on medium heat or a griddle to 375F and allow to warm up for 10 minutes while the batter rests (this helps prevent the crappy under cooked first pancake).

Grease the surface if needed/desired (i used coconut oil), and pour batter to desired sized pancakes. This recipe should yield you 6-10 pancakes. 

Sprinkle the top of the pancakes with the sprinkling ingredients.

Cook for  a few minutes until small bubbles start to form at the surface. Check & flip. Cook a few minutes more. 

Serve hot with toppings of choice. 

NUTRITIONAL INFORMATION​:
Per serving (*2 pancakes):
Calories: 376, Fat 7g, Potassium 443mg, Carbs 60g, Fiber 9g, Sugar 18g, Protein 25g, Vit A 6%, Vit C 12%, Calcium 111%, Iron 27%

*Nutritional info is based on the ingredients I used, if making 6 pancakes and 2 pancakes = 1 serving. 

You can modify this recipe to your liking by using different flavours of protein powder, omitting the chocolate chips, adding nuts, hemp hearts or chia seeds, blueberries, etc, and topping with nut butter instead of syrup, etc.