For Pancakes:
2 cups spelt flour
4 tsp baking powder
2 tbs coconut sugar
1 tsp ground cinnamon
⅛ tsp sea salt
1 ¾ cups plant milk
¼ cup melted vegan butter
2 tsp pure vanilla extract

Chickpea Scramble:
1/2 cup chickpea flour
1/2 cup water
1 tsp each:
Garlic powder
2 tbs nutritional yeast
1/4 tsp turmeric

For mushroom “bacon”:
2 large portobellos
Oil to coat
1 1/2 tsp salt and pepper
2 tbs smoked paprika
1 1/2 garlic and onion powder

Fresh berries


Combine chickpea scramble ingredients, mix to combine and fry on medium heat like eggs, flipping and chopping into scrambled egg-like texture. Set aside. Mix together all pancake ingredients to form a batter then portion out a large scoop and cook until golden and fluffy. For mushrooms, add to a bowl, coat in oil and spices and let air fry at 375°F for 15 minutes. Assemble bowl and enjoy!