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Easter Pancakes topped with yogurt and canned apricots

Easter Pancakes

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 stacks of 3 pancakes each
Calories 337 kcal
Author Elephantastic Vegan

Ingredients

Pancakes

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 2/3 cups plant-based milk - I used rice coconut milk
  • baking spray or oil for the pan

Toppings

  • 2 tablespoons sweetened vegan yogurt (I used Alpro's Soy & Almond Yogurt)
  • 2 canned apricot halves
  • a sprinkle of poppy seeds
US Customary - Metric

Instructions

  1. 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. 

  2. Heat a pan on low to medium heat and spray it with baking spray.

  3. 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.

  4. 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! 

Nutrition Facts
Easter Pancakes
Amount Per Serving
Calories 337 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 38mg 2%
Potassium 414mg 12%
Total Carbohydrates 72g 24%
Dietary Fiber 1g 4%
Sugars 16g
Protein 7g 14%
Vitamin C 2.4%
Calcium 18.9%
Iron 17.5%
* Percent Daily Values are based on a 2000 calorie diet.