Fluffy Vegan Yogurt Pancakes
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Breakfast
Serves: 6
  • ½ cup buckweat flour
  • ½ cup wholemeal spelt flour (or more buckwheat flour for completely gluten free)
  • 1 TBSP baking powder
  • 1 banana mashed (or sub ⅓ cup unsweetened applesauce)
  • ½ cup vegan yogurt (I used cashew yogurt)
  • ½ cup almond milk
  • 2 tsp vanilla
  1. In a bowl, combine the flours and baking powder.
  2. In a seperate bowl mash the banana (or add applesauce) and combine with yoguirt, vanilla and almond milk. Mix and pour over the flour mixture
  3. Mix until a pancake batter forms.
  4. Heat a fry pan over low-medium heat with a little oil or oil spray
  5. Use ⅓ cup measurements and fry on one side for about 2 minutes until some bubbles begin to form on the surface and the edges turn golden
  6. Flip and cook the other side for a few more seconds ( remember the first pancake always turns out the worst)
  7. Continue until the batter is all used up.
  8. Serve with extra yogurt, maple syrup and toppings of choice. I used peaches and raspberries
Recipe by Hazel & Cacao at https://hazelandcacao.com/fluffy-vegan-yogurt-pancakes/