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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 stacks of 3 pancakes each
- 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
- 2 tablespoons sweetened vegan yogurt (I used Alpro's Soy & Almond Yogurt)
- 2 canned apricot halves
- a sprinkle of poppy seeds
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!
Calories: 337kcal | Carbohydrates: 72g | Protein: 7g | Fat: 1g | Sodium: 38mg | Potassium: 414mg | Fiber: 1g | Sugar: 16g | Vitamin C: 2.4% | Calcium: 18.9% | Iron: 17.5%