Breakfast is the most important meal of the day. If you’re just chugging on juice or coffee, then running off to work with nothing on your stomach, you’re making a great mistake. With this quick-step vegan breakfast recipes, there’s no excuse for you to skip breakfast now.

Chickpea Pancakes

Ingredients:
1 green onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped red pepper
1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, cashew cream (optional)

Directions:
1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or nonstick cooking spray.
6. Pour on all of the batters (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Blueberry Oatmeal Waffles

Ingredients:
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries

Directions:
1. Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.
2. Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.
3. Cook in waffle iron according to manufacturer directions. In my 8-inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.

Breakfast Sandwich

Ingredients:
1 English muffin
2 Tbsp soy vegan sausage pressed into a round patty (GimmeLean used)
3 thin slices of bell pepper
1 Tbsp vegan shredded cheese, Daiya used
1 tsp harissa or hot sauce (optional)
1/2 tsp vegan butter (Earth Balance)
1 tsp maple syrup or jam (berry is best!)
pinch of black pepper
extra virgin olive oil for coating patty

Other optional toppings: greens like spinach, sliced mushrooms.

Instructions:
1. Grab all your ingredients out of the fridge. Stick your English muffin – uncut under the grill press for 45 seconds while you arrange your ingredients.
2. Slice off 2 Tbsp of the vegan sausage (you know the kind that comes in the thick tube) and hand-press a nice patty. 3. Rub the patty in a very light amount of EVOO and place it on the heated grill. Remove your English muffins and press the panini grill shut – or cover your stovetop skillet with a heavy spatula or foil. You want it to cool through in just under 2 minutes. Thinner patties cook in a flash.
4. Slice open your English Muffin and place the open-faced ends back on the grill while you prep your veggies. Rub some sliced pepper in a bit of EVOO and place it on the grill as well.
5. Close panini lid and allow the vegan sausage, peppers, and bread to grill for another minute. After a minute, lift the lid and observe doneness. Pull anything that looks very done. Otherwise turn off panini press and close to keep heated.
6. Grab your cheese and sprinkle it right over top the patties – still on grill. Then place the sizzling hot peppers right on top of the cheese so that it creates a hot barrier – and close the panini press one more time. Yes, the panini press/grill is on off – but there will be enough heat from the grill and peppers to melt the cheese.
7. Grab your English Muffin and spread 1 tsp buttery spread on one side – the maple syrup and/or jam on the other. 8. Start building your sandwich: Muffin, patty (with cheese and peppers), layer your fresh spinach on top of that (and optional harissa) then close with top half of muffin. Slice.