To Live and Eat in L.A.

I made the Banana Flapjacks from the Vegan Brunch cookbook… first time making pancakes ever!

They turned out delicious despite my fears of messing them up. Hopefully it wasn’t just beginners luck because now that I’ve ventured into the world of pancake making there will be no stopping me :)

Hugo’s rocks for adding this lovely vegan breakfast to their current specials.

“Almond, lemon and lavendar vegan pancakes with agave nectar: Just released from our test kitchen and prepared with all organic ingredients- vegan, sugar free, gluten free, wheat free and dairy free. Topped with almonds and agave lavendar lemon syrup.”

These were so delicious. I mean, come on. Totally indulgent yet uber-healthy at the same time. Thank you Mr. Hugo, wherever and whoever you are.

I’ve neglected you. It’s been a difficult time. And during such difficult times, what makes things better (for a short while at least) than comfort foods? Nothing. Diet taboos to the wind, I needed a new drug. I needed something delicious.

Thankfully it’s only a short drive to Vegan Express, and also thankfully, they make the most incredible vegan pancakes and fried fake-chicken you’ve ever not yet tasted.

This is their “Chicken & Pancake” breakfast (breakfast served all day). The chicken of course is not real, it’s made of soy with a kamut, low-gluten batter, then fried to crisp, golden perfection. That’s right, I said fried, not a word I use often, or take lightly for that matter. Drastic times call for drastic measures.

This fake chicken is amazing, as good as it gets. Better even. The batter is thick and a tad sweet with a slight donuty flavor, which is just perfect with the very realistic tasting chicken. It’s normally served with the regular pancake, but they were happy to indulge my request to have it with the “Tropical Pancakes” instead, which have fresh bananas and blueberries cooked right into them. So fluffy and thick and amazing. The plate comes with Earth Balance vegan buttery spread, maple syrup and a whole lot of sticky, carb-coma inducing, who-gives-a-crap-about-carlories-at-a-time-like-this kind of yum.

The next time you need a good eat-your-heart-out because your eyes are too tired to cry anymore sort of pig out, you now know where to go, and exactly what to order.

I’ve got some backpeddling to do here, more updates for you just as soon as I can get these photos processed.

Here’s another fine example of a completely vegan breakfast. This is the “Cowgirl Pancake Breakfast” at Vegan Express. “Pancakes, tofu scramble topped with soy baco bits and vegan cheese”. I had them substitute the regular pancakes for the “Tropical Pancakes”, made with bananas and blueberries. Served with maple syrup and vegan butter spread. The tofu was very thick, almost bread like… more like a tasty loaf than a scramble. The pancakes were… well just look at them, you don’t need me to tell you they were delicious, you just know.

All that and a vegan Thai iced tea too!

I don’t know how long it’s been since I’ve had pancakes, and these were a perfect re-introduction.

This action packed ensemble is the “The Weekender” brunch plate at Real Food Daily. “Scrambled tofu with onions, tomatoes and cashew-cheddar cheese, two pancakes or french toast (my pancakes were made with blueberries), tempeh bacon & home fries or fruit”. The pancakes are made with almond meal and contain no gluten, wheat or soy. All organic, all fantastic.

Above is the corn-grain bread, served with shredded raw carrots and beets.