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!
Course Breakfast
Cuisine American, Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2stacks of 3 pancakes each
Calories 337kcal
Author Elephantastic Vegan
Ingredients
Pancakes
1cupall-purpose flour
1 1/2teaspoonsbaking powder
2tablespoonsmaple syrup
1/2teaspoonvanilla extract
2/3cupsplant-based milk- I used rice coconut milk
baking sprayor oil for the pan
Toppings
2tablespoonssweetened vegan yogurt(I used Alpro's Soy & Almond Yogurt)
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!