For your Easter meal or brunch, you MUST make these vegan Easter pancakes! Do you agree that these look fantastic and are quite simple to make? No need to worry—vegan yoghurt and canned apricots work just as well as genuine eggs!
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk of your choice)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Vegan food coloring (optional, for pastel colors)
- Fresh berries (strawberries, blueberries, raspberries)
- Vegan whipped cream
- Maple syrup
Prepare the Pancake Batter
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- If you want pastel-colored pancakes, divide the batter into separate bowls and add a few drops of vegan food coloring to each bowl. Mix until you achieve your desired colors.
Cook the Pancakes
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
- Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape.
- Cook until you see bubbles forming on the surface of the pancakes, then flip and cook for another 1-2 minutes or until they’re golden brown on both sides.
- Repeat until you’ve used all the batter.
Assemble and Serve
- Stack the colorful pancakes on a plate.
- Top them with fresh berries and a dollop of vegan whipped cream.
- Drizzle with maple syrup.
- Calories: 150-200 kcal
- Protein: 2-4 grams
- Carbohydrates: 20-25 grams
- Dietary Fiber: 1-2 grams
- Sugars: 4-6 grams (per pancake)
- Fat: 6-8 grams (per pancake)
- Saturated Fat: 1-2 grams (per pancake)
- Sodium: 200-300 mg (per pancake)