Meals > Breakfast > Vegan Pancakes, Fruit & Wheat Grass Veggie Omelet

Vegan Pancakes, Fruit & Wheat Grass Veggie Omelet

Serves 1

INGREDIENTS Wheat Grass Veggie Omelet
4 tbsp canola oil
1/4 onion
2 cloves garlic
2-3 button mushrooms
1 cup spinach
2 eggs
1 pinch of wheat grass
salt & pepper for taste

Vegan Pancakes
1/2 tsp salt
1 tsp baking powder
3 tbsp olive oil
1 cup flour
1 cup almond milk

Fresh fruit of your choice such as strawberries and/or blueberries.
Maple syrup or honey for pancakes.


This yummy fully loaded breakfast will last you most of the day if you are the type who can only eat two meals a day and a few snacks. Let’s cook some breakfast!

Wheat Grass Veggie Omelet

  1. Heat up the pan with 2 tbsp of canola oil, add garlic and cook for 30 seconds or until the aroma kicks in.
  2. Saute the onions first, then add mushrooms, and spinach.
  3. Set to the side
  4. Whisk 2 eggs in a small bowl and then add 2 tbsp of canola oil to the pan. Pour the egg mixture and sprinkle wheat grass on top of the eggs. Cook until firm on the bottom. Flip the omelet to cook on the reverse side.
  5. Add the cooked veggies to one side and then flip one half of the omelet to fold over the veggies.
  6. Remove from pan onto a dish.

Vegan Pancakes

  1. Mix sugar, baking powder, salt, 1 tbsp oil, almond milk and flour in a bowl. Stir until the batter is smooth and free from lumps.
  2. Add 2 tbsp olive oil to a heated pan, then pour 2-3 spoons of the batter into the pan.
  3. Cook until edges are bubbly, then flip the pancake.
  4. Cook until slightly brown.

Serve with your favorite fruit such as fresh strawberries and/or blueberries with a cup of Foxy Tea™. You can use syrup or honey for your pancakes.

By Sandy Riopel

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