I hardly pay attention to fashion trends, but I do like to check out what’s going on in the culinary field.

Apparently, this tortilla hack is seen everywhere, and I thought it would be fun to try it myself.

You can basically use any flavors you like.

This time I decided to go with the breakfast theme and used homemade vegan bacon, spinach/arugula, kimchi tomato jam, homemade cheddar, and vegan egg.

The pictures show exactly how you make it, self-explanatory!

And then, once you finish folding it, you cook both sides until the tortilla gets crunchy.

This turned out so good!!

No wonder people are crazy about this.

This is the third recipe I tried from https://carolineschoice.com/ ‘s e-book, “Sweet Vegan”.

These pancakes are vegan, gluten-free, and oil-free (except from natural oil from nut butter).

You don’t use oil to cook them!

The ingredients are a few and very simple, and I wasn’t sure if these would even look like pancakes.

No baking powder or baking soda either.

The pancakes turned out great!

I was amazed at how perfectly they all got the smooth and brown colored side.

A few tips though.

Add salt to the batter and the date syrup; maybe it’s intentional that she does not use salt in her recipes, but I add salt to all of her recipes (at least the three I’ve tried) and it definitely enhanced the taste.

Cook them more than “a couple of minutes” each side.

The texture was “much” better when they were cooked much longer.

I served my pancakes with coconut oil, date syrup, banana slices, and blueberries.

Delicious!!