Feeling fantastic starts with what’s on your fork, and we’ve got the perfect lineup to boost your health and happiness! Dive into our collection of 18 Delicious Alkaline Vegan Recipes designed to nourish your body and delight your taste buds. Whether you’re a seasoned vegan or just exploring plant-based options, these recipes promise optimal health without sacrificing flavor. Ready to transform your meals? Let’s get cooking!
Alkaline Vegan Lentil and Kale Soup
Hey there! If you’re looking for a cozy, nutritious bowl that’s as good for your body as it is for your soul, this alkaline vegan lentil and kale soup is your go-to. It’s packed with flavor, easy to whip up, and totally forgiving if you’re not a precise cook.
Ingredients
- 1 cup of green lentils, rinsed
- A couple of garlic cloves, minced
- 1 medium onion, diced
- 2 carrots, chopped
- A splash of olive oil
- 4 cups of vegetable broth
- A bunch of kale, stems removed and leaves chopped
- 1 tsp of cumin
- 1/2 tsp of turmeric
- Salt, just a pinch
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Toss in the chopped carrots, cooking for another 2 minutes to soften slightly.
- Stir in the rinsed lentils, cumin, turmeric, and a pinch of salt, mixing well to coat everything in the spices.
- Pour in the vegetable broth, bringing the mixture to a boil before reducing to a simmer. Cover and let it cook for 25 minutes, or until the lentils are tender.
- Add the chopped kale to the pot, stirring it in until it wilts down, about 5 minutes.
- Give the soup a taste, adjusting the seasoning if needed, then remove from heat.
Unbelievably hearty and satisfying, this soup has a rich depth from the lentils and spices, with the kale adding a fresh, slightly bitter contrast. Serve it with a slice of crusty bread for dipping, or top with avocado slices for extra creaminess.
Quinoa and Avocado Alkaline Salad
Ever find yourself craving something light yet satisfying? This quinoa and avocado alkaline salad is your go-to for a refreshing meal that’s packed with nutrients and easy to whip up.
Ingredients
- 1 cup of quinoa, rinsed
- 2 cups of water
- A pinch of sea salt
- 1 ripe avocado, diced
- A handful of cherry tomatoes, halved
- A splash of lemon juice
- A couple of tablespoons of olive oil
- A sprinkle of chopped cilantro
Instructions
- Start by rinsing the quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring the 2 cups of water to a boil. Add the quinoa and a pinch of sea salt.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
- While the quinoa cooks, dice the avocado and halve the cherry tomatoes. Tip: Sprinkle a little lemon juice over the avocado to prevent browning.
- In a large bowl, combine the cooked quinoa, avocado, cherry tomatoes, a splash of lemon juice, and a couple of tablespoons of olive oil. Gently toss to mix.
- Finish with a sprinkle of chopped cilantro for a fresh flavor boost. Tip: For an extra kick, add a pinch of chili flakes.
Out of the ordinary, this salad brings a creamy texture from the avocado, a slight crunch from the quinoa, and a zesty freshness from the lemon. Serve it chilled for a summer lunch or as a side at your next BBQ.
Alkaline Green Smoothie with Spinach and Cucumber
Hey, you’re going to love this refreshing alkaline green smoothie—it’s packed with nutrients and super easy to whip up for a quick breakfast or snack.
Ingredients
- A couple of cups of fresh spinach
- Half a cucumber, chopped
- A splash of almond milk
- One ripe banana
- A tablespoon of almond butter
- A cup of ice cubes
Instructions
- Wash the spinach thoroughly under cold water to remove any dirt.
- Chop the cucumber into small pieces to make blending easier.
- Add the spinach, cucumber, almond milk, banana, and almond butter into the blender.
- Blend on high for about 30 seconds until everything is smooth.
- Add the ice cubes and blend again for another 30 seconds until the smoothie is icy and frothy.
- Pour into a glass and enjoy immediately for the best texture and flavor.
Ultra creamy and slightly sweet, this smoothie is a perfect pick-me-up. Try adding a sprinkle of chia seeds on top for an extra nutrient boost.
Zucchini Noodles with Alkaline Pesto
Ever tried turning your garden zucchini into noodles? It’s a game-changer, especially when tossed with this vibrant alkaline pesto that’s as good for your body as it is for your taste buds.
Ingredients
- 2 medium zucchinis, spiralized into noodles
- A couple of cups of fresh basil leaves
- A handful of almonds
- A splash of olive oil
- Juice from half a lemon
- A pinch of sea salt
- A clove of garlic, because what’s pesto without it?
Instructions
- Start by spiralizing your zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler works in a pinch.
- In a blender, toss in the basil, almonds, olive oil, lemon juice, sea salt, and garlic. Blend until smooth. Tip: If the pesto’s too thick, add a tad more olive oil to loosen it up.
- Heat a large pan over medium heat. No oil needed here—just toss in the zucchini noodles for about 2 minutes, just until they’re warm but still crisp. Tip: Overcooking will make them mushy, so keep an eye on them.
- Remove the pan from heat, pour the pesto over the noodles, and toss to coat evenly. Tip: For an extra kick, sprinkle some red pepper flakes on top before serving.
Crunchy, fresh, and packed with flavor, these zucchini noodles are a perfect light meal or side. Try topping them with grilled chicken or shrimp for a protein boost that turns it into a hearty dish.
Alkaline Vegan Cauliflower Rice Bowl
Wow, you’re going to love this Alkaline Vegan Cauliflower Rice Bowl—it’s fresh, easy, and packed with flavor. Perfect for those days when you want something light yet satisfying.
Ingredients
- 1 large head of cauliflower, riced (about 4 cups)
- A couple of tbsp of olive oil
- A splash of lemon juice
- 1 avocado, sliced
- A handful of cherry tomatoes, halved
- 1 cucumber, diced
- A sprinkle of sea salt
- A dash of black pepper
Instructions
- Start by heating a couple of tbsp of olive oil in a large pan over medium heat.
- Add the riced cauliflower to the pan, stirring occasionally, for about 5 minutes until it’s slightly tender. Tip: Don’t overcook it to keep that perfect crunch.
- Squeeze a splash of lemon juice over the cauliflower rice for a fresh zing, then sprinkle with sea salt and a dash of black pepper. Stir well.
- While the cauliflower is cooking, slice the avocado, halve the cherry tomatoes, and dice the cucumber. Tip: For extra flavor, let the veggies sit with a pinch of salt for a few minutes.
- Once the cauliflower rice is ready, divide it into bowls and top with the avocado, cherry tomatoes, and cucumber. Tip: For a creamy touch, drizzle with a bit more olive oil or lemon juice.
Now, this bowl is all about the contrast—creamy avocado, juicy tomatoes, and crisp cucumber against the fluffy, slightly tangy cauliflower rice. Try adding a sprinkle of hemp seeds for an extra protein boost!
Sweet Potato and Chickpea Alkaline Stew
Kickstart your meal prep with this hearty Sweet Potato and Chickpea Alkaline Stew that’s as nourishing as it is delicious. You’ll love how the flavors meld together, creating a comforting bowl that’s perfect for any day of the week.
Ingredients
- 2 cups of diced sweet potatoes
- 1 can (15 oz) of chickpeas, drained and rinsed
- A splash of olive oil
- 1 small onion, chopped
- A couple of garlic cloves, minced
- 4 cups of vegetable broth
- 1 tsp of ground cumin
- 1/2 tsp of smoked paprika
- A pinch of sea salt
- A handful of fresh spinach
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Toss in the diced sweet potatoes, stirring them around to get a bit of color, for another 5 minutes.
- Pour in the vegetable broth, then add the chickpeas, cumin, smoked paprika, and a pinch of sea salt.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the sweet potatoes are tender.
- Throw in a handful of fresh spinach right at the end, letting it wilt into the stew for about a minute.
- Tip: If you like your stew thicker, mash some of the sweet potatoes against the side of the pot before adding the spinach.
- Tip: For an extra flavor boost, toast the cumin and smoked paprika in a dry pan before adding them to the stew.
- Tip: Serve with a squeeze of lemon juice to brighten up the flavors.
Unbelievably creamy and packed with flavor, this stew is a dream with a side of crusty bread or over a bed of quinoa for an extra protein kick.
Alkaline Vegan Coconut Curry with Vegetables
Craving something cozy yet healthy? This alkaline vegan coconut curry is your go-to for a comforting meal that’s packed with veggies and flavor.
Ingredients
- 1 can of coconut milk (about 13.5 oz)
- A couple of cups of chopped mixed vegetables (think bell peppers, zucchini, and carrots)
- 1 tbsp of curry powder
- A splash of olive oil
- 1 cup of vegetable broth
- A pinch of sea salt
Instructions
- Heat a splash of olive oil in a large pan over medium heat.
- Add your chopped veggies to the pan. Stir them around for about 5 minutes until they start to soften.
- Sprinkle in the curry powder and a pinch of sea salt. Mix well to coat the veggies.
- Pour in the coconut milk and vegetable broth. Stir everything together.
- Bring the mixture to a simmer, then lower the heat. Let it cook for about 15 minutes, stirring occasionally.
- Tip: If the curry seems too thick, add a little more broth to reach your desired consistency.
- Once the veggies are tender and the flavors have melded, turn off the heat.
- Tip: Taste and adjust the seasoning if needed, but remember, the flavors will continue to develop as it sits.
- Serve hot over a bed of quinoa or brown rice for a complete meal.
- Tip: Garnish with fresh cilantro or a squeeze of lime for an extra zing.
Here’s the deal: this curry is creamy, slightly spicy, and totally satisfying. The veggies add a nice crunch, making every bite interesting. Try serving it in a hollowed-out bell pepper for a fun, edible bowl.
Roasted Brussels Sprouts with Alkaline Tahini Dressing
Guess what? You’re about to make Brussels sprouts that’ll actually make you crave veggies. This dish is all about that perfect roast and a dressing that’s weirdly good.
Ingredients
- A pound of Brussels sprouts, halved
- A couple of tablespoons of olive oil
- A pinch of salt
- A splash of lemon juice
- Half a cup of tahini
- A teaspoon of baking soda (for the alkaline twist)
- A clove of garlic, minced
- A dash of water to thin the dressing
Instructions
- Preheat your oven to 400°F. This is the sweet spot for crispy edges.
- Toss the halved Brussels sprouts with olive oil and salt on a baking sheet. Spread them out so they’re not crowding each other.
- Roast for 20 minutes, then give them a stir. You’re looking for a deep golden brown.
- While they roast, whisk together tahini, lemon juice, baking soda, and garlic in a bowl. Tip: The baking soda reacts with the tahini to make it extra smooth.
- Add a dash of water to the dressing until it’s pourable but still thick. Tip: Cold water works best to keep the flavors bright.
- Once the sprouts are done, drizzle the dressing over them right on the baking sheet or after plating. Tip: Serve them warm to really enjoy the contrast of crispy sprouts and creamy dressing.
Perfectly roasted Brussels sprouts with a creamy, slightly tangy dressing that’s got a unique smoothness thanks to the alkaline trick. Try piling them on a toast for a next-level open sandwich.
Alkaline Vegan Stuffed Bell Peppers
Ready to dive into a dish that’s as nourishing as it is colorful? These alkaline vegan stuffed bell peppers are your ticket to a meal that’s both hearty and health-forward, perfect for those days when you’re craving something satisfying yet simple.
Ingredients
- 4 large bell peppers, any color you like
- A couple of cups of cooked quinoa
- A can of black beans, rinsed and drained
- A splash of olive oil
- A handful of spinach, roughly chopped
- A teaspoon of cumin
- A teaspoon of garlic powder
- A pinch of sea salt
- A cup of your favorite salsa
- A sprinkle of nutritional yeast for that cheesy vibe
Instructions
- Preheat your oven to 375°F and grab a baking dish that fits all four peppers snugly.
- Slice the tops off the bell peppers and scoop out the seeds and membranes. Tip: Keep the tops if you want to bake them alongside for a cute presentation.
- In a bowl, mix the quinoa, black beans, spinach, cumin, garlic powder, and sea salt. Tip: If the mix feels dry, a little more olive oil or salsa can loosen it up.
- Stuff each pepper with the quinoa mixture until they’re heaping—they’ll settle a bit as they bake.
- Pour the salsa over the stuffed peppers and sprinkle with nutritional yeast. Tip: For extra flavor, let the stuffed peppers sit for 10 minutes before baking to let the flavors meld.
- Bake for 25-30 minutes, until the peppers are tender and the tops are slightly golden.
The peppers come out tender yet firm, with a filling that’s fluffy and packed with flavor. Serve them on a bed of greens or with a side of avocado for an extra creamy touch.
Chia Pudding with Alkaline Almond Milk
Ready to dive into a breakfast that’s as nutritious as it is delicious? Chia pudding with alkaline almond milk is your go-to for a quick, healthy start to the day. It’s simple, satisfying, and packed with goodness.
Ingredients
- 1/4 cup of chia seeds
- 1 cup of alkaline almond milk
- A drizzle of honey or maple syrup
- A pinch of sea salt
- A handful of your favorite berries for topping
Instructions
- Grab a medium-sized bowl and pour in the chia seeds.
- Add the alkaline almond milk to the bowl, stirring gently to combine with the chia seeds. Tip: Make sure to stir well to prevent clumping.
- Drizzle in your choice of honey or maple syrup for a touch of sweetness, then sprinkle a pinch of sea salt to enhance the flavors.
- Cover the bowl and let it sit in the fridge overnight, or for at least 4 hours, until the mixture thickens. Tip: The longer it sits, the creamier it gets.
- Once set, give the pudding a good stir to break up any clumps and achieve a smooth consistency.
- Serve chilled, topped with a handful of fresh berries for a burst of color and flavor. Tip: For an extra crunch, add some granola on top.
Perfect for those mornings when you need something quick yet fulfilling. The pudding’s creamy texture pairs wonderfully with the fresh, juicy berries, making every spoonful a delight. Try layering it in a glass with granola for a parfait-style treat!
Alkaline Vegan Butternut Squash Soup
So, you’re looking for a cozy, nutritious soup that’s both alkaline and vegan? This butternut squash soup is your go-to. It’s creamy, comforting, and packed with flavor, perfect for any season.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 cups of vegetable broth
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 small onion, diced
- A pinch of sea salt
- A dash of black pepper
- 1 teaspoon of cumin
- A handful of fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F. Toss the butternut squash cubes with a splash of olive oil, a pinch of sea salt, and a dash of black pepper. Spread them out on a baking sheet.
- Roast the squash for about 25 minutes, or until they’re tender and slightly caramelized. Tip: Stir them halfway through for even cooking.
- While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Add the roasted squash to the pot, along with 2 cups of vegetable broth and 1 teaspoon of cumin. Bring the mixture to a simmer.
- Use an immersion blender to puree the soup until it’s smooth. Tip: If you don’t have an immersion blender, a regular blender works too—just blend in batches.
- Let the soup simmer for another 5 minutes to thicken slightly. Adjust the seasoning with a pinch more salt or pepper if needed.
- Serve the soup hot, garnished with a handful of fresh cilantro. Tip: For an extra touch, drizzle a little olive oil on top before serving.
Enjoy the velvety texture and rich, slightly sweet flavor of this soup. It pairs wonderfully with a slice of crusty bread or a side of quinoa for a heartier meal.
Grilled Portobello Mushrooms with Alkaline Marinade
You’ve probably grilled portobellos before, but have you ever tried them with an alkaline marinade? It’s a game-changer, trust me. This recipe keeps things simple yet flavorful, perfect for those lazy summer evenings.
Ingredients
- 4 large portobello mushrooms, stems removed
- A splash of olive oil (about 2 tbsp)
- A couple of garlic cloves, minced
- A pinch of sea salt
- A dash of black pepper
- 1 tsp of apple cider vinegar
- 1/2 cup of alkaline water
- A sprinkle of dried thyme
Instructions
- Preheat your grill to medium-high heat, around 400°F. This ensures a nice sear without burning.
- In a small bowl, whisk together the olive oil, minced garlic, sea salt, black pepper, apple cider vinegar, and alkaline water. This is your marinade.
- Place the portobello mushrooms in a shallow dish and pour the marinade over them. Let them sit for about 10 minutes, flipping once halfway through. Tip: Don’t skip the marinating time; it’s key for flavor.
- After marinating, place the mushrooms on the grill, gill side down first. Grill for 5 minutes, then flip and grill for another 5 minutes. Tip: Keep an eye on them to prevent charring.
- Once grilled, sprinkle the mushrooms with dried thyme before serving. Tip: Fresh thyme works too if you have it.
Expect these mushrooms to be juicy with a slight tang from the marinade. They’re fantastic on their own or sliced over a fresh salad for a light meal.
Alkaline Vegan Spaghetti Squash with Marinara
Unbelievably easy and packed with flavor, this Alkaline Vegan Spaghetti Squash with Marinara is your go-to for a healthy, satisfying meal. You’ll love how the squash transforms into perfect, noodle-like strands, ready to soak up all that rich marinara goodness.
Ingredients
- 1 medium spaghetti squash
- A couple of cups of your favorite marinara sauce
- A splash of olive oil
- A pinch of sea salt
Instructions
- Preheat your oven to 400°F. This ensures your squash cooks evenly and gets those perfect strands.
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon—save them for roasting later if you like!
- Drizzle the cut sides with a splash of olive oil and sprinkle with a pinch of sea salt. This adds flavor and helps the edges caramelize slightly.
- Place the halves cut-side down on a baking sheet. Roast for about 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
- While the squash roasts, warm your marinara sauce in a small pot over low heat. Stir occasionally to prevent sticking.
- Once the squash is done, use a fork to scrape the flesh into strands. Be gentle to keep them long and spaghetti-like.
- Divide the squash strands between plates and top with the warm marinara sauce. For an extra touch, sprinkle with nutritional yeast or fresh basil.
What you’ll love about this dish is the contrast between the tender, slightly sweet squash and the robust marinara. Try serving it with a side of garlicky greens for a complete meal that’s as nutritious as it is delicious.
Alkaline Green Juice with Celery and Apple
Wondering how to kickstart your morning with something refreshing and healthy? This alkaline green juice with celery and apple is your go-to. It’s light, hydrating, and packed with nutrients to get you moving.
Ingredients
- 2 cups of chopped celery (about 4 stalks)
- 1 large apple, cored and chopped
- A handful of spinach
- A splash of lemon juice
- 1 cup of cold water
- A couple of ice cubes (optional)
Instructions
- Wash all the produce thoroughly under cold running water. Tip: Organic is best to avoid pesticides.
- Chop the celery and apple into chunks small enough to fit into your juicer chute.
- Layer the celery, apple, and spinach into your juicer. Tip: Alternate between soft and hard items to help the juicer work efficiently.
- Juice everything on a slow setting to maximize nutrient retention.
- Stir in a splash of lemon juice for a little zing and to prevent oxidation.
- Add the cold water to thin the juice to your liking, then pour over ice if you’re using it. Tip: Serve immediately to enjoy the freshest taste and most nutrients.
Ultra refreshing, this juice has a crisp, slightly sweet flavor with a hint of tartness from the lemon. Try serving it in a chilled glass with a celery stick stirrer for an extra touch of fun.
Alkaline Vegan Chickpea and Quinoa Patties
Vegan cooking doesn’t have to be complicated, and these Alkaline Vegan Chickpea and Quinoa Patties are proof. You’ll love how simple and satisfying they are, perfect for a quick lunch or a hearty snack.
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 cup of cooked quinoa
- A couple of tablespoons of tahini
- A splash of lemon juice
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- A pinch of sea salt
- A drizzle of olive oil for frying
Instructions
- Mash the chickpeas in a large bowl until they’re mostly smooth but still a bit chunky.
- Add the cooked quinoa, tahini, lemon juice, garlic powder, onion powder, and sea salt to the bowl. Mix everything well.
- Shape the mixture into patties. You should get about 4-6, depending on size.
- Heat a drizzle of olive oil in a pan over medium heat. Once hot, add the patties.
- Cook each patty for about 4 minutes on each side, or until they’re golden brown and crispy.
- Tip: Don’t overcrowd the pan. Cook in batches if needed to keep them crispy.
- Tip: If the mixture feels too wet, add a bit more quinoa to help it bind.
- Tip: For extra flavor, sprinkle some smoked paprika on the patties while they cook.
Fluffy on the inside with a crispy exterior, these patties are a delight. Try them in a wrap with some avocado and greens for a fresh twist.
Alkaline Vegan Raw Chocolate Avocado Mousse
Alright, let’s dive into making this creamy, dreamy Alkaline Vegan Raw Chocolate Avocado Mousse. It’s the perfect guilt-free treat that’ll satisfy your chocolate cravings without any dairy or refined sugars.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1/2 cup raw cacao powder
- 1/4 cup pure maple syrup
- A splash of vanilla extract
- A pinch of sea salt
- A couple of tablespoons of almond milk, just to loosen it up
Instructions
- Scoop the avocados into a food processor. Make sure they’re ripe for that smooth texture.
- Add the raw cacao powder, maple syrup, vanilla extract, and sea salt to the processor.
- Blend everything on high until it’s super smooth. If it’s too thick, add a tablespoon of almond milk at a time until it’s just right.
- Taste it! Want it sweeter? Add a bit more maple syrup. More chocolatey? A little extra cacao won’t hurt.
- Once it’s perfect, spoon it into bowls or glasses. Chill in the fridge for at least 30 minutes to let it set.
Enjoy this mousse cold, straight from the fridge. It’s rich, creamy, and has this deep chocolate flavor that’s hard to believe comes from just a few simple ingredients. Top with some fresh berries or a sprinkle of cacao nibs for an extra special touch.
Alkaline Vegan Stir-Fried Vegetables with Tamari
Kickstart your day with this vibrant Alkaline Vegan Stir-Fried Vegetables with Tamari, a dish that’s as nourishing as it is colorful. You’ll love how quick and easy it is to whip up, perfect for those busy days when you need something healthy and satisfying.
Ingredients
- A couple of cups of mixed veggies (think bell peppers, broccoli, and carrots)
- A splash of avocado oil
- A tablespoon of tamari
- A pinch of Himalayan pink salt
- A dash of garlic powder
Instructions
- Heat a splash of avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Toss in your mixed veggies, stirring occasionally, until they start to soften but still have a bit of crunch, roughly 5 minutes.
- Tip: Don’t overcrowd the pan to ensure each piece gets perfectly sautéed.
- Sprinkle a pinch of Himalayan pink salt and a dash of garlic powder over the veggies, stirring to coat evenly.
- Tip: The salt enhances the natural flavors of the vegetables, so no need to overdo it.
- Drizzle a tablespoon of tamari over the veggies, giving everything a good stir to combine. Cook for another 2 minutes until the tamari is slightly caramelized.
- Tip: Tamari adds a rich, umami depth, but keep an eye to prevent burning.
- Remove from heat and serve immediately for the best texture and flavor.
Just like that, you’ve got a dish that’s bursting with crisp-tender veggies and a savory, slightly sweet tamari glaze. Try serving it over a bed of quinoa for an extra protein boost, or enjoy it as is for a light, flavorful meal.
Alkaline Vegan Buckwheat Pancakes with Berries
Ready to shake up your breakfast routine? These alkaline vegan buckwheat pancakes are not just good for you but also packed with flavor, especially when topped with fresh berries. Perfect for a lazy weekend morning or when you’re craving something sweet yet wholesome.
Ingredients
- 1 cup buckwheat flour
- 1 tbsp coconut sugar
- 1 tsp baking powder
- A pinch of sea salt
- 1 cup almond milk
- A splash of vanilla extract
- 1 tbsp coconut oil, melted
- A handful of mixed berries for topping
Instructions
- In a large bowl, whisk together the buckwheat flour, coconut sugar, baking powder, and sea salt.
- Pour in the almond milk and vanilla extract, then stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
- Heat a non-stick skillet over medium heat and brush lightly with melted coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes until golden brown. Tip: Adjust the heat if they’re browning too quickly.
- Serve hot, topped with a generous handful of mixed berries. Tip: For extra flavor, drizzle with a little maple syrup or almond butter.
Light, fluffy, and with a slight nuttiness from the buckwheat, these pancakes are a game-changer. The berries add a fresh, juicy contrast that makes every bite delightful. Try stacking them high for an Instagram-worthy breakfast or enjoy them straight off the skillet for a cozy morning in.
Summary
These 18 Delicious Alkaline Vegan Recipes are your ticket to optimal health, blending nutrition with mouthwatering flavors. Tantalizing your taste buds while nourishing your body has never been easier. We invite you to dive into these recipes, find your favorites, and share your culinary adventures in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow health enthusiasts to discover!
