Posts Tagged kid-friendly vegan breakfast

Busy Vegan: Quick Vegan Cinnamon Rolls

Posted in Baking, Breakfast, Brunch, Busy Vegan, Convenience Foods, Kid-Friendly, Quick & Easy, Recipes | No Comments »

Busy Vegan: Quick Vegan Cinnamon RollsThis is a recipe I bummed off my fabulous friend, Teri. Her son has an extreme allergy to dairy and eggs, so she and I talk vegan tips and tricks on the regular. I’ve actually been jonesing for some cinnamon rolls for quite a while, but haven’t had the time or energy to make any of the recipes I’ve found (the dough for one of them actually required something like six hours in prep time before it was even ready to bake – not happenin’). She mentioned these out of the blue a few weeks ago and I finally got around to making them this past weekend. Consider the spot hit, my friend.

The best part about these is how super quick and easy they are to whip up. I’m talking 15 minutes from start to finish. More than enough time for a weekday morning before school or work.

Quick Vegan Cinnamon Rolls
Recipe courtesy of my friend, Teri


1 roll, original Pillsbury Crescents
Earth Balance spread
cinnamon/sugar mix
1/2 cup powdered sugar


  • Preheat oven to 350°F
  • Unroll crescents onto an ungreased, non-stick baking sheet (keep dough intact, one big sheet)
  • Spread Earth Balance on dough and top with cinnamon/sugar mix (all to taste)
  • Roll dough back up and slice into 1 – 1/2 in. pieces
  • Space rolls evenly on baking sheet and bake for ~10 min. Remove as soon as they begin to brown
  • Meanwhile add very small amount of water to the powdered sugar and stir to combine. Continue adding water in small amounts until desired consistency is achieved
  • Let rolls sit for a few minutes before applying icing

Yield: ~10 mini cinnamon rolls

Busy Vegan: Cherrybrook Kitchen Pancakes

Posted in Breakfast, Brunch, Busy Vegan, Convenience Foods, Kid-Friendly, Quick & Easy, Recipes | No Comments »

Busy Vegan: Cherrybrook Kitchen PancakesNow I realize it doesn’t actually take a lot of effort to make something like pancakes from scratch, but at the same time, if you’re trying to do a hot breakfast on a weekday morning, have impatient children (or spouses) or wake up so starved for food that every second between you and breakfast seems like a century, then you can appreciate a good pancake mix.

Since I fall into the third category there, I’ve done quite a bit of searching for a good vegan pancake mix and this one is by far the best I’ve found.

Cherrybrook Kitchen is a sweet little company that makes a variety of baking mixes for the nut, dairy, egg and gluten-free crowd (not all products are gluten-free, but there’s a good selection). The company was founded by a woman who developed severe, adult-onset food allergies and quickly found that there was a void in the market for vegan baking mixes. So far I’ve only tried the pancakes, but if they’re any indication of what I might expect from the rest of their products, the outlook is good.

In addition to being the yummiest pancake mix I’ve found, this one is also the easiest! All you have to do is add non-dairy milk and a few teaspoons of oil. Voila! Of course, you’re free to add fruit before or after pancakes are cooked and any other add-ins you might prefer to fancy things up a tad, but these are good as-is too.

Cherrybrook Kitchen Pancakes


1 cup Cherrybrook Kitchen Original Pancake Mix
1 cup non-dairy milk
2 tsp vegetable oil
Add-ins of choice (optional)*

*great vegan options here include blueberries directly in the batter, sliced fruit/berries as toppings and/or, my personal favorite, a tsp or two of cinnamon stirred in. MMMmmm.


  • Stir milk, oil and mix in a bowl just until combined. Mix should be lumpy. Do not over mix
  • Heat a nonstick skillet or griddle over medium-low heat. Coat the surface with cooking spray
  • Pour batter onto the skillet and cook until undersides are golden brown, about 2 min.
  • Flip pancakes with a spatula and cook 2 more minutes or until heated through. Repeat as needed

Yield: Makes 6-8 pancakes