I’ve said it before, and I’ll say it again: I’m not a big fan of breakfast. There’s just something about it that rubs me the wrong way.
It also probably doesn’t help that I really hate eggs.
That being said though, I do love my antioxidant-rich pomegranate avocado toast and the occasional batch of banana pancakes. I recently whipped up a few fluffy, vegan (minus the honey I drizzled on top) ‘cakes, and they were so good that I knew I just HAD to share with you guys.
Oh, and I topped them with my favorite 3-ingredient raspberry chia jam. So yes, I’m definitely a breakfast eater when I make these babies.