Switching to a plant-based egg isn’t the only delicious swap you can make to lighten up your favorite recipes.
Here’s a few of our favorite healthy swaps that don’t compromise on flavor.
Oat flour pancakes
Introduce some extra nutrients to your Sunday breakfast by substituting oats in place of wheat flour in your pancakes. Our blueberry blender pancakes recipe is made mostly with whole-grain rolled oats, with just a bit of flour to keep them light and fluffy. You can also omit the flour entirely and use only oats to make your pancakes completely gluten-free. Hey, you’re putting it all in the blender anyways, so let’s keep it simple.
Cauliflower pizza crust
Look, we know you’ve heard enough about all the things you can do with cauliflower. But trust us – swapping out your regular crust for a cauliflower pizza crust will change your pizza game. And, bonus, it means you can have pizza night more often.
Bell pepper frittatas
What sounds better than eating your breakfast straight out of a vegetable? Well maybe a few things, but we promise you these stuffed bell pepper frittatas will have you starting your day out on the right foot. Next time you’ve got quiche on the mind, swap out the rich pie crust for a colorful bell pepper half to brighten up breakfast.
Cauliflower fried rice
Okay we lied; we’ve got more cauliflower for you. Swap out rice for a bag of cauliflower rice (or one head of cauliflower run through a food processor) for a more nutritious fried rice that’s so tasty you won’t even miss the carbs.
Can’t decide between a sweet or a savory breakfast? Have it both ways with these buckwheat crêpes. Buckwheat is naturally gluten-free and has no actual relation to wheat; in fact, it’s not even a grain. It makes a great swap due to its high mineral and antioxidant content, while also imparting a tender texture and wonderfully nutty flavor to these crêpes.