These are made with whole wheat pastry flour and almond flour, and almond butter stands in for the fat (so they're mostly oil-free except for a little spray oil on the griddle). They're also refined sugar-free since banana provides sweetness in the batter and maple on top. I added blueberries to my batter because why not?
Later that morning, I stopped by the Lulu's booth at the Cooper-Young Farmers Market and grabbed one of Don's vegan Caramelized Onion & Poppyseed Bialys. This savory bun made the perfect side for a salad at lunch.
Don was also selling tubs of his cultured Cashew Coffee Cream Cheese — a vegan cream cheese made with finely ground coffee. I enjoyed some on a whole wheat Dave's Bagel for breakfast on Monday morning (my workout rest day this week). The cream is very lightly sweetened with a strong coffee flavor. It tasted great and I felt like it gave me an extra boost!
Here's a Savory Oat Bowl from last week! With nooch, spinach, broccoli, avocado, everything bagel seasoning, and sriracha. I'm such a fan of savory oats, especially when topped with ALL THE AVOCADO.
And finally, here's a moist and delicious slice of Mixed Berry Tea Cake from the cafe at Crosstown Arts. I'd brought berries from home as my afternoon snack, and when I saw this tea cake on the counter, I knew it'd be the perfect accompaniment. Enjoyed with Earl Grey tea made in the office Kerig.
Happy Spring, y'all! I'll be back tomorrow with a very vegan-eggy spring foods post!