YIELD: 12-14 Pancakes
TIME: 15 Minutes
Breakfast
Entree

Rise ’N Shine Pancakes

Make brunch the most important meal of the weekend with these vegan, dairy-free pancakes. The secret is rich Kite Hill Greek-style yogurt. You get fluffy, flavorful stacks of goodness and a plant-based start to your day that will satisfy even the most skeptical flapjack fanatic. And yes, you can still make fun animal shapes.

Ingredients
1 ⅓ cup all-purpose flour
½ tbsp baking soda
2 tbsp baking powder
¼ teaspoon kosher salt
2 tbsp organic cane sugar
½ cup Kite Hill Plain Greek Yogurt
½ cup almond milk
½ tsp vanilla bean paste (can substitute with vanilla extract)
3 tbsp almond oil
Method
Step 1.
Sift flour baking soda and baking powder.
Step 2.
In a separate bowl combine yogurt and milk. Whisk in salt, sugar, vanilla, and oil.
Step 3.
Gently fold dry ingredients together with yogurt mixture until combined.
Step 4.
Once a pourable consistency is achieved, let the batter rest for 5 minutes
Step 5.
Heat a non-stick skillet with 1 teaspoon of vegan butter or pan spray.
Step 6.
Pour 1½ ounces of batter per pancake onto the skillet. Cook until bubbles appear on top and along the edges. Flip and cook for another minute.

This recipe uses:

Plain Unsweetened Greek Yogurt

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