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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 337kcal
Author Elephantastic Vegan



  • 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: 2mg | Calcium: 189mg | Iron: 3.2mg