When I first started my blog, I tried my first vegan pancake recipe. It was buckwheat based and it turned out perfect. Since then I’ve not really tried to experiment with too many other plant-based pancake recipes becuase my initial one was fool proof. I have tried a few others, that I also have recipes for on the blog, but they took a lot of tweaking and a quite a long time to get right, needless to say, every time I make pancakes for breakfast, I have stuck to my original recipe. Revently however, I have decided that I really wanted to achieve a much fluffier pancake texture than the ones that I am used to, so I decided to try adding some vegan yogurt. I think the yogurt helps the pancake to rise and bubble. The recipe is really just a tweak on my original recipe that works even better! It has now become my new go to pancake recipe.
For this recipe I used a store-bought clean cashew yogurt. Its very low in sugar although still naturally sweet and its one of my favourite vegan yogurts to date! For years I could only find coconut yogurt and although I do like my coconut yogurt for various things (raw dessert making in particular) I find it very very fatty and too hard to eat as regular yogurt. Its also a much thicker mousse-like texture than the cashew yogurt. For this recipe any vegan yogurt should work as long as it has live vegan cultures. I think the cultures are what is responsible for making the pancakes rise and become fluffy. Also be careful not to use a yogurt that is overly sweet as the pancakes will turn out too sweet. Stick to a natural variety.
I have always loved the spelt/buckwheat combination in baking and I love it for pancakes too. Spelt is very low in gluten and is usually well tolerated by most people but if you are particularily sensitive you can make the recipe with 100% buckwheat flour and it will work just as well and be just as delicious. You can try mixing up the flours too but I think the buckwheat is crucial to this recipe because it gels slightly when combined with liquid and helps to bind the mixture just like eggs would but to a lesser degree.
I personally love using bananas as my egg replacement in pancakes, they add a nice natural sweetness without having to add any other sweetener plus I love bananas! they give a good dose of fibre, potassium, magnesium and vitamin b6 which is all so essential for womens hormone health. I dont think I would have gotten to where I am today without eating bananas. However, I have had quite a few people write to me to say that they like my recipes but hate bananas. If your not one that likes bananas, a good substitue is unsweetened applesauce. It also adds a nice natural sweetness to the pancakes but it doesnt impart a strong flavour like bananas do. You can buy applesauce or make your own. I had to make my own for years because I couldn’t find any store bought varieties that were unsweetened. I have since found some brands but still like to make my own from time to time as a good way to use up too many apples! I like to make a big batch and freeze it. It does take a very long time to defrost so if you do freeze your own, use microwave-safe glass for quick defrosting in the microwave or leave it out well ahead of time. You can find my recipe for homemade applesauce here: https://hazelandcacao.com/homemade-sugar-free-applesauce/
This recipe is vegan, plant-based, sugar-free, dairy-free, low gluten, egg-free. Enjoy.
Equipment you will need
|Fluffy Vegan Yogurt Pancakes|| |
- 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
- In a bowl, combine the flours and baking powder.
- 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
- Mix until a pancake batter forms.
- Heat a fry pan over low-medium heat with a little oil or oil spray
- 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
- Flip and cook the other side for a few more seconds ( remember the first pancake always turns out the worst)
- Continue until the batter is all used up.
- Serve with extra yogurt, maple syrup and toppings of choice. I used peaches and raspberries