As a new mom, it was hard to find comfort in the world around me.
I was so accustomed to eating white bread, brown bread, and bread with butter and eggs, and the idea of veganism didn’t appeal to me.
But Porto Bakery was my first stop when I was in search of a vegan pancake.
I got a bag of fresh strawberries and blueberries, which I ate with my vegan pancakes.
I thought it was the most perfect breakfast, but it was a little off.
The strawberries had a hint of creaminess, which didn’t make sense with my breakfast sausage and cream cheese.
So I had to go back to my favorite breakfast menu.
It was Porto, and Porto had a menu of breakfast sandwiches.
They’re a breakfast staple in Portugal and other Portuguese countries, and there are a number of vegan options.
I loved the Porto Vegan Pancake.
The ingredients were simple and easy to find.
The maple syrup was nice and fresh.
And, since I like maple syrup, the toppings were all vegan.
My boyfriend, who lives in New York, loves Porto pancakes, and I think we all do, so we got him to try them.
We all ended up with a few vegan pancakes, so I was pleased with my selection.
This is not an exhaustive list of Porto-inspired breakfast options.
You’ll find many vegan pancakes on the Portológico site, and you can find some Porto vegan pancakes with other flavors as well.
I have yet to try the Portolando pancakes I’m sharing with you.
If you want to make your own Portoland pancakes, I suggest the Portomarto version, which is a bit more complex than the Portoleos.
I’ll be sharing more Portolandos, so stay tuned.
If the Portomais don’t make you feel like they’re just doing it for the love of pancakes, you might find that the Portosteo, which originated in Porto and are now sold in Portugal, are the best vegan pancakes in the city.
Porto is known for its Portoleas.
They are made with fresh, wholesome ingredients.
You can find Portolea pancakes in almost any bakery in Portugal, and they are made in a small, family-owned bakery called La Série de Côte de Porto.
The Portoleais have been making vegan pancakes since the 1960s.
The name translates to “pancakes in a jar.”
It’s a common breakfast staple for Portugal’s working class and is made from a combination of sugar, water, milk and eggs.
I love that the ingredients are simple and simple, and my Portoleans were not overpowering.
The only thing I found to be a little too sweet was the maple syrup.
Portolees are vegan pancakes made with only two ingredients: water and maple syrup—just as I had hoped for.
The recipe for the Portoles also calls for the use of vegan milk, which adds a lovely savory flavor to the pancake, but I didn’t find this needed.
There are vegan versions of Portoleo pancakes that also include dairy, but the Portoeo recipe calls for vegan milk.
I found the Portoneys to be flavorful and satisfying.
It is easy to make vegan Portoleys.
You will need a bowl of cold water and a good-quality nonstick frying pan.
I used a stainless steel frying pan from a local hardware store.
If your pan is not the right size for this recipe, it is not difficult to get the water to boil on a stovetop.
Once you have the water boiling, add the syrup and stir.
The pancake should not be too sticky.
Add enough water if it starts to sizzle.
Remove the pancakes from the pan and set aside.
Add the eggs, maple syrup and sugar to the pan.
If it is too thick, add a bit of oil.
Cook for about 1 to 1 1/2 minutes, stirring occasionally.
Remove from the heat.
If there is no sizzling, add some more maple syrup to thin the pancak.
Remove one pancake at a time.
Remove a pancake and stir the syrup into the batter.
Add a spoonful of the syrup-stirring mixture into the bottom of the pan, where the eggs and syrup should sit.
Place the pan on the counter and allow the pancaked batter to cool to room temperature.
The pancakes should be very firm when you bite into them.
Place one pancolt in the refrigerator until you are ready to serve.
Portolones are delicious.
You may find that they’re not as sweet as other vegan pancakes or if you want more sweetness, add more milk.
If I wanted to use more syrup, I added a bit less maple syrup than I usually add to Portolos.
Portolandas are made from fresh, whole-wheat flour.
They have a light and