Breakfast food first!
My recipe notes: The original linked recipe calls for 1/2 cup - 1 3/4 cups liquid. That's a huge range! I found that 3/4 cup unsweetened almond milk is the right amount of liquid for me if I make a single batch. However, I am feeding a family of 5, so I always double this recipe. To save on time, I mix up all the batter and pour it onto a lightly greased half-sheet (12x17") pan with edges and bake it 10 minutes at 425 degrees. If you're looking to cut back on sugar, we've discovered pancakes taste amazing with berry-flavored unsweetened applesauce as a topping in the place of syrup.
Afternoon treat, anyone?
My recipe notes: The original recipe lists two different baking temps and times, one for a longer time at a low temp, and one for a shorter time at a normal temp. I used the option to bake at 350 degrees.
Last, but not least, one of my favorite comfort foods...
My recipe notes: Butter or coconut oil is listed. I have only used coconut oil, I haven't tried subbing a vegan butter, but if I did want to, experience leads me to believe Earth Balance Vegan Buttery sticks would be a better choice than a tub spread. To speed this up, I have used frozen vegetable medley or mixed veggies in the place of doing all the cleaning and chopping of veggies. Texture was still great. You can sub more broth instead of using the almond milk. Also, to save on time, I do not roll out 2 crust portions and create a traditional pie. I put my filling in a 9x13" pan, roll out all the dough into a rectangle, and slap it on top. Doesn't look gorgeous, but the taste is great and then I don't have to lament how hard it is to scoop out a gluten-free lower pie crust portion (it often ends up in a heap on the plate).
I hope you try out and enjoy at least one of these great recipes that our family devours!