linda is my vegan guru and also the aesthete’s first guest star blogger. her blog marks the steps she takes on the straight and narrow path of veganism and the highs and lows of the journey. enjoy her vegan brunch!

This is a fairly decadent breakfast/lunch, however, it’s totally light and scrumptious: vegan pancakes, vegan ice cream, and vegan matcha latte. Vegan overload will mean less load for your tummy…

Pancake ingredients:

  • 1 banana
  • 1 small apple
  • 1 Tbsp flaxmeal
  • 50 ml soy milk (or nut milk)
Blend or stir the ingredients. Leave the mix be for ten minutes or so, and gather up the rest of the ingredients.


  • 2 Tbsp coconut flakes
  • 70 gr steel-cut oats


  • 1/4 Tbsp Baking soda
  • 1/4 Tbsp Baking powder
  • a bit o’ cinnamon
  • a bit o’ vanilla extract
  • 2 Tbsp coconut oil
  • another 50 ml water or milk in case the pancake mixture is too thick

Pop in the oven for 20 minutes or so, until their backside isn’t sticky anymore.
Let them cool while you prepare the

vegan ice cream!

… it’s banana, baby
… and just banana, if you have a good blender
… the rest of us add a bit of soy milk to get the blender going

For two:

Take two bananas, cut ’em up, pop ’em in the freezer for 4 hours minimum. Overnight is best.
You put the banana pieces in the blender, along with the soy milk, cinnamon and peanut butter being some of my fave additions

That’s all folks! Blend for 2-3 minutes. Pour on top of pancakes.

A drink that goes well with our pancakes is a:

matcha latte*

You’ll need:

  • 2 Tbsp matcha powder tea**
  • 200 ml soy milk
  • vanilla
  • brown sug or honey to taste

Put them in a shaker and shake like a maniac – or blender and blend for a bit. Smile at the greenness of your new favourite summer drink.

Bottoms up, and bon appetit!

** matcha can be purchased from here (.ro)