Delicious and Fluffy Yogurt Pancakes are a perfect start to your day. These pancakes are dairy-free!
I can’t believe it’s almost the end of another year. The past weeks have been crazy busy and time is just flying by. It’s our last working week of the year, as we intend to take some time off work next week, what with the holidays and everything. And I seriously hope, we get to enjoy these last days… because the holiday season is usually not a festive time in our household. Too many sick days or bad events happened in the past during this time for us to be looking forward to it.
So for this year, my Xmas wish is just to get to enjoy the days off. No sickness, no illness, no flu and no bad news, please. Just once.
So while we await the festive days what better way to start this week than with a delicious breakfast! These Fluffy Yogurt Pancakes are just the thing! Using plant-based yogurt and milk, these pancakes are dairy-free, but you can also use regular dairy products. We topped them with a big spoonful of yogurt, quartered figs, and blueberries, plus some agave syrup and granola for crunch! And to add to the festive spirit, we sprinkled some cinnamon on top and added some cacao nibs as well! Can I just say, these pancakes are simply amazing?!
Of course, if you’re fresh out of figs (it is winter, right?) you can top these pancakes with any other toppings of your choice, like maple syrup, chocolate or how about stewed apples and cinnamon? Umm, yes!
- 2 cups flour
- 2 ts baking powder
- ½ ts cinnamon
- pinch of salt
- 2 eggs
- 1 cup vanilla soy milk
- 1 cup natural soy yogurt
- 2 tbs melted coconut fat
- Drop of vanilla extract
- In a bowl combine dry ingredients: flour, baking powder, cinnamon and salt.
- In a separate bowl whisk together eggs, vanilla soy milk, soy yogurt, melted coconut fat and vanilla extract. Add wet ingredients to dry ingredients and fold in with a spatula until combined. Let sit for about 10 minutes.
- Heat a pan and add some coconut fat or oil. Pour a small ladle of pancake batter onto the pan and cook for about two minutes, or until bubbles appear on the surface. Flip the pancake over and cook the other side for a minute, or until golden. Once the pancake is done, remove from pan and set aside, placing pancakes in stacks. Repeat with the remaining batter.
- Top pancakes with your favorite toppings. We used soy yogurt, fresh figs, blueberries, a drizzle of agave syrup, cinnamon, granola and cacao nibs. Serve and enjoy!
Amount Per Serving: Calories: 171.45 Total Fat: 2.95g Saturated Fat: 1.03g Sodium: 162.54mg Carbohydrates: 29.26g Fiber: 1.39g Sugar: 2.95g Protein: 6.39g
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback!