20 Delicious Breakfast Recipes Without Eggs Perfect for Vegans

Rise and shine, egg-free breakfast lovers! Whether you’re vegan, allergic, or just out of eggs, we’ve got you covered with 20 delicious breakfast recipes that skip the scramble but keep all the flavor. From fluffy pancakes to savory tofu scrambles, these plant-powered dishes are quick, satisfying, and perfect for busy mornings. Get ready to ditch the dairy and dig in—your taste buds (and the planet) will thank you!

Avocado Toast with Cherry Tomatoes

This vibrant avocado toast is a sunny way to start your day—creamy, crunchy, and bursting with juicy cherry tomatoes.

Ingredients:

• 2 slices sourdough bread
• 1 ripe avocado, pitted and peeled
• 1/2 cup halved cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh cilantro or basil

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. In a bowl, mash the avocado with 1/2 tsp flaky sea salt and 1/4 tsp black pepper until slightly chunky or smooth, as preferred.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with halved cherry tomatoes, then drizzle with 1 tbsp olive oil.
5. Sprinkle with red pepper flakes (if using) and chopped cilantro or basil.

The contrast of the cool, creamy avocado with the bright pop of tomatoes and crispy toast makes every bite irresistible. Tip: For extra zing, add a squeeze of lime over the avocado before assembling!

Banana Pancakes with Maple Syrup

These banana pancakes are like a cozy morning hug—naturally sweet, tender, and perfect for lazy weekends.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 large ripe banana, mashed (about 1/2 cup)
• 3/4 cup milk
• 1 large egg
• 1 tbsp melted butter (plus extra for cooking)
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a bowl, whisk together 1 cup flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mash the banana, then whisk in 3/4 cup milk, 1 egg, 1 tbsp melted butter, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
4. Heat a skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook for 1–2 more minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The mashed banana keeps these pancakes irresistibly moist, while the crispy edges add just the right contrast. Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Overnight Oats with Almond Milk and Berries

Wake up to a creamy, no-cook breakfast that’s packed with flavor and ready when you are—just grab and go!

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp maple syrup (or honey)
• 1/4 tsp vanilla extract
• 1/4 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp sliced almonds (for topping)

Instructions:

1. In a mason jar or small bowl, combine the rolled oats, almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to fully mix.
2. Cover and refrigerate overnight (or at least 6 hours) to let the oats soften and thicken.
3. In the morning, give the oats a stir and top with the fresh berries and sliced almonds.

The chia seeds plump up overnight, giving these oats a pudding-like texture that’s irresistibly creamy without any cooking. The berries add a bright, juicy contrast!

Tip: For extra flavor, try stirring in a spoonful of almond butter before refrigerating.

Chia Pudding with Coconut Milk and Mango

This tropical chia pudding feels like a vacation in a bowl—lusciously creamy coconut milk meets juicy mango for a make-ahead breakfast or dessert.

Ingredients

• 1/2 cup chia seeds
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 ripe mango, diced (about 1 cup)
• 2 tbsp toasted coconut flakes (optional)

Instructions

1. In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and salt until fully combined. Let sit 5 minutes, then whisk again to break up any clumps.
2. Cover and refrigerate for at least 4 hours (or overnight) until thick and pudding-like.
3. Divide pudding into 4 small jars or bowls. Top each with 1/4 cup diced mango and a sprinkle of toasted coconut flakes if using.

The magic here? The chia seeds plump up into a tapioca-like texture while the coconut milk stays rich but not overly sweet—perfect for balancing the bright mango.

Tip: For extra creaminess, stir in 1/4 cup Greek yogurt before chilling.

Peanut Butter and Banana Smoothie Bowl

Peanut Butter and Banana Smoothie Bowl

This creamy, dreamy smoothie bowl tastes like dessert for breakfast—but it’s packed with protein and potassium to keep you energized all morning.

Ingredients:

• 2 frozen bananas, sliced
• 1/2 cup plain Greek yogurt
• 1/4 cup creamy peanut butter
• 1/2 cup unsweetened almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings: granola, sliced banana, chia seeds, and a drizzle of peanut butter

Instructions:

1. In a blender, combine frozen bananas, Greek yogurt, peanut butter, almond milk, honey, vanilla extract, and salt. Blend on high until smooth and thick, about 1–2 minutes, scraping down the sides as needed.
2. Pour the mixture into a bowl and swirl the top with the back of a spoon to create texture.
3. Top with granola, sliced banana, chia seeds, and a drizzle of peanut butter.

The magic here? Freezing the bananas gives the bowl an ultra-thick, ice-cream-like consistency—no ice required!

Tip: For extra crunch, toast the granola in a dry skillet over medium heat for 2–3 minutes before topping.

Sweet Potato Hash with Spinach and Garlic

This hearty, veggie-packed hash is a one-pan wonder—sweet potatoes caramelize into crispy perfection while garlic and spinach add a fresh, savory kick.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), diced into ½-inch cubes
• 3 tbsp olive oil, divided
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 3 cloves garlic, minced
• 4 cups fresh baby spinach (packed)
• 2 tbsp apple cider vinegar
• 2 fried or poached eggs (optional, for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, for 12–15 minutes until tender and browned.
2. Push the sweet potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and 3 cloves minced garlic, sautéing for 30 seconds until fragrant.
3. Add 4 cups spinach and 2 tbsp apple cider vinegar, tossing until the spinach wilts (about 2 minutes).
4. Serve warm, topped with eggs if desired. The contrast of crispy sweet potatoes and tangy wilted spinach makes every bite irresistible!

Tip: For extra crunch, leave the sweet potatoes undisturbed for a few minutes between stirs to let them develop a golden crust.

Vegan Breakfast Burrito with Black Beans

Packed with protein and smoky flavors, this hearty burrito will keep you full all morning—no eggs required!

Ingredients:

• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced bell pepper (any color)
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (burrito-size)
• 1/2 cup salsa
• 1/2 cup mashed avocado
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add diced yellow onion and bell pepper; cook for 5 minutes until softened.
2. Stir in black beans, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes, mashing some beans lightly with a fork.
3. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide the bean mixture among them, then top each with 2 tbsp salsa, 2 tbsp mashed avocado, and 1 tbsp cilantro.
4. Fold the sides of each tortilla inward, then roll tightly into a burrito. Serve immediately or wrap in foil to keep warm.

The smoky-spiced beans and cool avocado balance perfectly, while the salsa adds a tangy kick—no cheese needed for richness!

Tip: For extra crunch, add a handful of shredded lettuce or cabbage before rolling.

Blueberry Coconut Yogurt Parfait

This Blueberry Coconut Yogurt Parfait is a dreamy, no-bake treat that layers creamy coconut yogurt with juicy blueberries and crunchy granola for a breakfast or snack that feels indulgent but keeps things light.

• 1 cup plain or vanilla coconut yogurt (dairy-free or regular)
• 1 cup fresh blueberries
• 1/2 cup granola (use gluten-free if needed)
• 1 tbsp honey or maple syrup
• 1 tbsp shredded coconut (toasted, optional)

1. In a small bowl, gently toss the blueberries with 1 tbsp honey or maple syrup until lightly coated.
2. In a glass or jar, layer 1/3 of the coconut yogurt, followed by 1/3 of the honey-coated blueberries, and 1/3 of the granola. Repeat twice more, ending with a sprinkle of shredded coconut on top.
3. Let it sit for 5 minutes to soften the granola slightly, then serve immediately.

The magic here is in the textures—silky yogurt, bursts of sweet-tart blueberries, and that satisfying crunch from the granola. It’s like dessert for breakfast, but you’re totally allowed.

Tip: For extra flair, drizzle with a little melted coconut butter or add a pinch of cinnamon to the yogurt.

Quinoa Breakfast Bowl with Almond Butter

Start your morning with this protein-packed quinoa bowl—creamy almond butter and fresh fruit make it feel like a treat, but it’s secretly wholesome.

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 cup water
• 1/4 teaspoon salt
• 1 tablespoon almond butter
• 1 teaspoon honey
• 1/4 teaspoon cinnamon
• 1/4 cup diced apple
• 2 tablespoons toasted sliced almonds
• 1 tablespoon chia seeds (optional)

Instructions:

1. In a small saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
2. Fluff quinoa with a fork, then stir in almond butter, honey, and cinnamon until evenly coated.
3. Divide into a bowl and top with diced apple, toasted almonds, and chia seeds (if using).

The warm quinoa melts the almond butter into a luscious sauce, while the crunchy almonds and sweet apple keep every bite interesting.

Tip: For a quicker morning, cook a big batch of quinoa ahead and reheat with a splash of water or milk.

Tofu Scramble with Bell Peppers and Onions

This hearty tofu scramble is packed with colorful veggies and savory spices, making it a perfect plant-powered breakfast that even meat-lovers will enjoy.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 (14 oz) block firm tofu, drained and crumbled
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp nutritional yeast (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper, sautéing for 5 minutes until softened.
2. Add crumbled tofu to the skillet. Stir in 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt. Cook for 7–8 minutes, breaking up the tofu with a spatula, until lightly browned.
3. Remove from heat and sprinkle with 1 tbsp nutritional yeast (if using) for a cheesy flavor.

The turmeric gives this scramble a sunny yellow hue, while smoked paprika adds a subtle smokiness that mimics traditional breakfast flavors.

Tip: For extra crispiness, press the tofu for 15 minutes before crumbling to remove excess moisture.

Apple Cinnamon Oatmeal with Walnuts

This cozy bowl of oatmeal tastes like a hug in a mug—sweet apples, toasty walnuts, and just the right amount of cinnamon make it a morning favorite.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 ½ cups water
• 1 ½ cups milk (or dairy-free alternative)
• 1 medium apple, diced (about 1 cup)
• ¼ cup chopped walnuts
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¼ tsp salt

Instructions:

1. In a medium saucepan, combine oats, water, milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the oats soften and thicken.
3. Stir in diced apple, walnuts, maple syrup, and cinnamon. Cook for 2–3 more minutes until the apples soften slightly but still hold their shape.
4. Remove from heat and let sit for 1–2 minutes to thicken further.

The contrast of creamy oats, tender apples, and crunchy walnuts makes every bite interesting—plus, it’s hearty enough to keep you full till lunch.

Tip: For extra richness, swap half the milk for canned coconut milk and top with a drizzle of extra maple syrup.

Pumpkin Spice Granola with Soy Milk

This cozy, crunchy granola is packed with warm spices and pairs perfectly with creamy soy milk for a breakfast that feels like a hug in a bowl.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup pepitas (pumpkin seeds)
• Soy milk, for serving

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/2 cup pumpkin puree, 1/3 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp salt until smooth.
3. Add rolled oats, chopped pecans, and pepitas to the bowl. Stir until evenly coated.
4. Spread mixture onto the prepared baking sheet in an even layer. Bake for 30–35 minutes, stirring halfway, until golden and crisp.
5. Let cool completely (it’ll crisp up further as it sits). Serve with soy milk.

The pumpkin puree keeps this granola subtly moist while still delivering that crave-worthy crunch—no dry, dusty clusters here!

Tip: For extra decadence, drizzle with a little extra maple syrup just before serving.

Vegan French Toast with Banana and Syrup

Who says you need eggs for perfect French toast? This vegan version is just as golden, custardy, and irresistible—especially with caramelized bananas on top.

Ingredients

• 6 slices thick-cut sourdough or brioche bread (slightly stale works best)
• 1 cup unsweetened almond milk
• 2 tbsp cornstarch
• 1 tbsp maple syrup, plus extra for serving
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 2 tbsp coconut oil, divided
• 1 large banana, sliced

Instructions

1. In a shallow bowl, whisk together almond milk, cornstarch, 1 tbsp maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
2. Heat 1 tbsp coconut oil in a large nonstick skillet over medium-low heat. Dip each bread slice into the almond milk mixture, letting it soak for 10 seconds per side.
3. Cook bread for 3–4 minutes per side until deeply golden and crisp at the edges. Repeat with remaining slices, adding remaining 1 tbsp coconut oil as needed.
4. In the same skillet, add banana slices and cook for 1–2 minutes per side until lightly caramelized.
5. Serve French toast topped with bananas and a generous drizzle of maple syrup.

The cornstarch works magic here, creating a custardy interior with that classic French toast chew—no one will guess it’s egg-free!

Tip: For extra crunch, sprinkle with chopped toasted pecans or a dash of flaky sea salt.

Berry Smoothie with Flax Seeds

This vibrant smoothie is a powerhouse of antioxidants and omega-3s, blending sweet berries with nutty flax seeds for a refreshing sip that feels like a hug in a glass.

Ingredients:

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana, peeled and sliced
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tbsp flax seeds
• 1 tsp honey (optional, for extra sweetness)
• ½ tsp vanilla extract
• 3-4 ice cubes (optional, for thickness)

Instructions:

1. Add the frozen berries, banana, almond milk, 1 tbsp flax seeds, 1 tsp honey (if using), and ½ tsp vanilla extract to a blender.
2. Blend on high speed for 45–60 seconds until completely smooth, scraping down the sides as needed. For a thicker texture, add 3–4 ice cubes and blend again for 10 seconds.
3. Pour into a glass and enjoy immediately for the creamiest texture.

The flax seeds add a subtle crunch and a boost of fiber, making this smoothie as satisfying as it is pretty. Tip: For a protein kick, stir in a scoop of vanilla protein powder before blending!

Savory Breakfast Polenta with Mushrooms

This creamy, comforting polenta is studded with earthy mushrooms and topped with a perfectly fried egg—a hearty way to start your day.

Ingredients

• 4 cups water
• 1 cup coarse-ground polenta (not instant)
• 1 tsp kosher salt, divided
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 4 large eggs

Instructions

1. In a medium saucepan, bring water to a boil. Whisk in polenta and 3/4 tsp salt. Reduce heat to low and cook, stirring often, for 25 minutes until thickened (it should coat the back of a spoon). Stir in butter and Parmesan. Cover and keep warm.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and cook undisturbed for 4 minutes until browned on one side. Stir in garlic, remaining 1/4 tsp salt, black pepper, and thyme. Cook 2 more minutes until fragrant. Transfer to a plate.
3. In the same skillet, fry eggs to your preferred doneness (about 3 minutes for runny yolks).
4. Divide polenta among bowls. Top with mushrooms and a fried egg.

The contrast of the creamy polenta, crispy-edged mushrooms, and silky egg yolk makes every bite irresistible. Bonus: The polenta stays piping hot under those toppings!

Tip: For extra richness, swap half the water for whole milk when cooking the polenta.

Vegan Breakfast Sandwich with Tempeh Bacon

This hearty, smoky sandwich will make you forget it’s plant-based—crispy tempeh bacon, creamy avocado, and a tangy mayo-mustard spread come together for the ultimate morning bite.

Ingredients:

• 4 oz tempeh, sliced into 8 thin strips
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp liquid smoke
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 English muffins, toasted
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1/2 avocado, sliced
• Handful of baby spinach

Instructions:

1. Marinate the tempeh: Whisk together 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp liquid smoke, and 1 tsp smoked paprika in a shallow dish. Add tempeh strips, turning to coat, and let sit for 10 minutes.
2. Cook the tempeh bacon: Heat 1 tbsp olive oil in a skillet over medium. Add tempeh strips and cook for 3–4 minutes per side until crispy and deeply browned.
3. Make the spread: Mix 1/4 cup vegan mayo and 1 tbsp Dijon mustard in a small bowl.
4. Assemble: Spread the mayo-mustard mixture on toasted English muffins. Layer with tempeh bacon, avocado slices, and baby spinach.

The magic here? The tempeh bacon’s chewy-crispy texture and umami punch—it’s so convincing, even non-vegans will ask for seconds.

Tip: For extra crispiness, bake the marinated tempeh at 375°F for 15 minutes instead of pan-frying.

Chocolate Peanut Butter Protein Shake

This creamy, dreamy shake tastes like dessert but fuels you like a post-workout snack—best of both worlds!

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1 frozen banana, sliced
• 2 tbsp natural peanut butter
• 1 tbsp unsweetened cocoa powder
• 1 scoop (about ¼ cup) chocolate protein powder
• ½ tsp vanilla extract
• 4-5 ice cubes

Instructions:

1. Add almond milk, frozen banana, peanut butter, cocoa powder, protein powder, and vanilla extract to a blender. Blend on high until smooth, about 30 seconds.
2. Drop in ice cubes and blend again for 15–20 seconds until thick and frosty. Taste and adjust sweetness with a drizzle of honey if desired.

The magic here? The frozen banana makes it luxuriously thick without needing sugary additives—just pure, velvety goodness.

Tip: For extra decadence, swap peanut butter with chocolate-hazelnut spread and top with crushed peanuts.

Mixed Fruit Salad with Mint and Lime

Bright, juicy, and refreshing—this fruit salad is a celebration of summer flavors with a zesty twist.

Ingredients:

• 1 cup diced pineapple (½-inch pieces)
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup diced mango (½-inch pieces)
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp finely chopped fresh mint
• Pinch of salt

Instructions:

1. In a large bowl, gently toss together pineapple, strawberries, blueberries, and mango.
2. In a small bowl, whisk lime juice, honey, and salt until smooth.
3. Drizzle the dressing over the fruit and toss lightly to coat.
4. Sprinkle chopped mint over the salad and fold gently to distribute.
5. Chill for 15 minutes before serving to let the flavors meld.

The lime and mint elevate the natural sweetness of the fruit, while the honey adds just enough warmth to balance the tang. Perfect for picnics or as a light dessert!

Tip: For extra freshness, add the mint just before serving to keep its vibrant color.

Roasted Veggie Breakfast Wrap

Packed with smoky roasted veggies and melty cheese, this wrap is the ultimate savory breakfast upgrade—ready in under 30 minutes!

Ingredients:

• 1 cup diced sweet potato (1/2-inch cubes)
• 1 cup sliced bell peppers (any color)
• 1/2 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large eggs, scrambled
• 1/2 cup shredded cheddar cheese
• 2 large flour tortillas (10-inch)
• 2 tbsp chopped fresh cilantro (optional)
• Hot sauce to taste

Instructions:

1. Preheat oven to 425°F. Toss sweet potato, bell peppers, and red onion with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and charred at the edges.
2. While veggies roast, scramble eggs in a skillet over medium-low heat until just set, about 3 minutes.
3. Warm tortillas in a dry skillet for 15 seconds per side. Divide roasted veggies, scrambled eggs, and cheddar cheese between them. Top with cilantro and hot sauce if using.
4. Fold sides of each tortilla inward, then roll tightly into a wrap. Slice in half and serve warm.

The smoky-sweet roasted veggies balance perfectly with the creamy eggs and sharp cheddar—no sad, soggy wraps here!

Tip: For extra crunch, toast the assembled wraps in a skillet for 1-2 minutes per side before slicing.

Vegan Pancakes with Strawberry Compote

These pancakes are so light and tender, you’ll never miss the eggs or dairy—especially when topped with a sweet-tart strawberry compote that’s ready in minutes.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp vegetable oil, plus extra for cooking
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and chopped
• 2 tbsp maple syrup
• 1 tsp lemon juice

Instructions

1. Make the compote: In a small saucepan over medium heat, combine strawberries, maple syrup, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until strawberries soften and release their juices. Remove from heat and set aside.
2. Prep the batter: Whisk together flour, sugar, baking powder, and salt in a bowl. In another bowl, mix almond milk, apple cider vinegar, vegetable oil, and vanilla extract. Pour wet ingredients into dry and stir until just combined (a few lumps are okay).
3. Cook the pancakes: Heat a nonstick skillet over medium-low heat and lightly grease with vegetable oil. Pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for 1–2 minutes more until golden.
4. Serve: Stack pancakes and top with warm strawberry compote.

The apple cider vinegar reacts with the baking powder to create an airy texture, while the compote adds a jammy brightness that cuts through the richness.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Conclusion

With these 20 egg-free, vegan breakfast recipes, you’ll never run out of delicious morning ideas! Whether you’re craving sweet or savory, there’s something here for everyone. Give them a try, and let us know which ones you love in the comments. Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy cooking!