You HAVE to make these vegan Easter Pancakes for your Easter breakfast/brunch! They are super easy to make and look amazing, don't you think?! No worries, this isn't a real egg on there, yogurt and canned apricots do the trick!
In a mixing bowl, add the flour and baking powder. Combine. Add in the maple syrup, vanilla extract, and plant-based milk. Whisk until it's a smooth batter.
Heat a pan on low to medium heat and spray it with baking spray.
Use an ice cream scoop to make evenly sized pancakes and put a scoop of batter in the pan. Let it cook until it's bubbly on the surface then flip the pancake and let it cook on the other side for a few seconds. Repeat until you have used all the pancake batter.
Stack the pancakes (I've made two stacks with 3 pancakes each), top with a tablespoon of vegan yogurt, place the apricot half on top and sprinkle the 'vegan egg' with poppy seeds. Enjoy!