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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, vegan yogurt and canned apricots do the trick!

Be honest, did I trick you with these ‘Eggy Pancakes’? I think they look pretty cool! My boyfriend almost couldn’t believe it they were made with only plant-based ingredients!

If you’re making or hosting an Easter breakfast or brunch, you’ll have to make these easy Vegan Easter Pancakes. I’m sorry, but you really have to! I mean, imagine the faces!

The Vegan Egg Topping

The ‘egg white’ is vegan yogurt. I used Alpro’s Almond & Soy Yogurt. I really like it! The soy taste is not overpowering like with many other soy yogurts on the market. It’s sweetened and it has a nice white color (which is what you want for this recipe!).

The yellow stuff is canned apricots. I’ve used canned apricots in an Easter dessert before (these Fruity Egg Baskets) and I really like the looks of it. It makes the perfect vegan egg yolk!

I sprinkled a few poppy seeds on top to make it look like the ‘egg’ is sprinkled with black pepper. The details make the picture. :)

Easter Pancakes Elephantastic Vegan 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! 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Course Breakfast Cuisine American, Vegan Servings 2 stacks of 3 pancakes each Calories 337 kcal Ingredients US Customary Metric 1x 2x 3x 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 Instructions 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! Nutrition Calories: 337 kcal Carbohydrates: 72 g Protein: 7 g Fat: 1 g Sodium: 38 mg Potassium: 414 mg Fiber: 1 g Sugar: 16 g Vitamin C: 2 mg Calcium: 189 mg Iron: 3.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Did you make these vegan Easter Pancakes? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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