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Climate-Friendly Vegan Breakfast Recipes


Amira, aka Move & Munch, is a self taught plant-based food blogger from NY. She created two delicious and healthy climate-friendly plant-based breakfast recipes for you to enjoy on Earth Day and beyond!

Her passion for dance, wellness, and her need to create led her on this journey to becoming a recipe creator. She is a practicing yogi that prioritizes mental health and mindfulness through food and movement. She enjoys making plant-based foods accessible and delicious. Check out her simple and tasty recipes for Chickpea Pancakes with Pistachio Cream and a Chia Pudding Parfait with homemade Granola!

Watch her cooking demo below!


Savory Chickpea Pancakes with Pistachio Cream

Prep time: 30 min

Cook Time: 1 hour

Total Cook Time: 1 hour 30 min

Yields: About 4 servings


Chickpea Pancakes

  • 2 cups chickpea flour

  • 2 cups almond milk

  • 1 tsp baking powder

  • 1 Tbsp olive oil

  • 2 Tbsp nutritional yeast

  • 1 tsp garlic powder

  • 1/2 tsp black pepper

  • 2 tsp salt

Pistachio Spread

  • 1 1/2 medium sized Avocado

  • 1/2 cup Pistachios

  • 1/3 cup Almond milk

  • 1 tsp Salt

  • 1/4 tsp Black pepper

  • 2 Tbsp olive oil

Veggie Topping

  • 2 cups chopped white mushrooms

  • 1 cup shredded carrots

  • 1-2 handfuls of spinach

  • 1/4 cup chopped yellow onion

  • 2 Tbsp olive oil

  • Salt & pepper to taste


  1. To a food processor or blender add your avocados, pistachios, almond milk, 1 tsp salt, 1/4 tsp black pepper, and 2 Tbsp of olive oil.

  2. Blend until smooth and set off to the side.

  3. In a medium sized mixing bowl add your chickpea flour, baking powder, nutritional yeast, garlic powder, 2 tsp salt and 1/2 tsp black pepper.

  4. Mix your dry ingredients.

  5. Add your wet ingredients, almond milk and olive oil.

  6. Mix your wet and dry ingredients. Wisk gently.

  7. In a lightly greased pan add your pancake mix to a medium sized pan on low heat.

  8. Cook until bubbles start to form on the top of your pancake then flip, and cook for another 1 minute or so.

  9. Repeat until you finish your batter.

  10. In a pan add 2 Tbsp of olive oil, your onions, carrots, and mushrooms. Cook until soft.

  11. Season to taste with salt and pepper.

  12. Heat your pistachio cream in a pan for a couple of minutes just to warm it up.

  13. Assemble your breakfast pancake. Add your pistachio cream and veggie topping to your chickpea pancake and enjoy!

Creamy Pesto Pasta

Prep Time: 4-6 hour (chia pudding to set)

Cook Time: 20 minutes

Total Cook Time: 30 minutes + setting time

Yields: About 2-4 servings


  • Coconut yogurt

Granola Layer

  • 2 cups oats

  • 3/4 cup maple syrup

  • 1/3 cup pumpkin seeds

  • 3 Tbsp hemp seeds

  • 1/2 cup raisins

  • 1 tsp cinnamon

  • 1/3 cup pecans

  • 1/2 tsp salt

  • 1 tsp vanilla

  • 2 Tbsp ground flax

Chia Pudding Layer

  • 1/4 cup chia seeds

  • 3/4 cup almond milk

  • 1 Tbsp maple syrup

  • 1/2 Tbsp ground flaxseeds


  1. To an air tight jar or container add your chia seeds, almond milk, 1 Tbsp maple syrup, and 1/2 Tbsp ground flaxseeds.

  2. Mix it well, add your lid and allow it to set in the refrigerator over night or for 4-6 hours.

  3. To a large mixing bowl add your oats, pumpkin seeds, hemp seeds, raisins, cinnamon, pecans, salt, and ground flaxseeds.

  4. Mix your dry ingredients.

  5. Add your vanilla extract and 3/4 cup maple syrup to your dry mixture.

  6. Mix until everything is well combined.

  7. On a tin foil lined baking try add your granola mixture and spread out, but not too thinly.

  8. Pat your granola down with the back of a spatula so your granola with stick together.

  9. Bake on 350 degrees Fahrenheit for 20 minutes. Mix half way through baking time.

  10. Allow your granola to cool completely before serving.

  11. In a clean glass or jar layer your chia pudding, coconut yogurt, and granola. Repeat this until your glass is full and enjoy!


Connect with Amira J. online

Instagram: @moveandmunch

YouTube: Move and Munch

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