Blueberry Vegan Yogurt Pancakes
These blueberry vegan yogurt pancakes are so light and fluffy thanks to Daiya’s new Blueberry Yogurt Alternative.
If you asked me whether I love waffles or pancakes more, I’d be hard pressed to provide an accurate answer.
How do I love sweet, doughy breakfast items? Let me count the ways.
I love them both immensely – for their similar and unique attributes. Waffles have that delectably crispy but chewy mouthfeel, while pancakes are like a warm, soft hug on a Sunday morning. They both satisfy my sweet tooth and my cravings for complex, energy-providing carbohydrates in the AM.
The truth is I am happy with either – in all of the delicious, varied ways they’re offered. Because of this, I think you can never have too many waffle or pancake recipes on hand.
So today, I’m hooking you up with my latest and greatest in this department – my Blueberry Vegan Yogurt Pancakes.
These things are off the charts good.
Made with Daiya’s new Blueberry Yogurt Alternative, they are light, fluffy, and ever-so-sweet, without the addition of extra sugar.
Daiya’s new Yogurt Alternative is ultra-creamy thanks to the main ingredient, coconut cream. With only 9 grams of sugar and 6 grams of protein per serving, it’s a healthy choice for a balanced breakfast. Plus, like all of Daiya’s delicious products, it’s entirely plant-based. The brand is committed to continuously expanding their line of delicious, better-for-you versions of foods that people already love to eat – got to love that!
The yogurt pancakes are made with half whole-wheat flour and half all-purpose to allow for major volume and springiness, but you could use straight whole-wheat flour if you’d like.
They’ve also got bananas, flax seeds, and plant-based milk for extra nutrition to fuel your morning.
Enjoy!
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 container Daiya Blueberry Yogurt Alternative
- 1 flax egg (1 tablespoon flax + 2 tablespoons warm water)
- 1½ bananas, mashed
- 2 teaspoons apple cider vinegar
- 1½ cups soy milk
- 1½ cups blueberries
- Combine all dry ingredients in one bowl and wet in another.
- Combine, without over mixing.
- Cook for about 2-3 minutes per side on a lightly oiled hot griddle (I used a cast iron skillet).
- Serve immediately.
Fyi, you can find the Yogurt Alternatives in grocery stores in the U.S., including Natural Grocers, Sprouts, Lucky’s, Jewel, Giant Carlisle, and Safeway.
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Looking for more vegan pancake and waffle recipes? Try these! >>
Weigh in: Do you enjoy waffles or pancakes more? Will you try these blueberry vegan yogurt pancakes?
*This post is sponsored by Daiya but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.
Nichole says:
These are the best pancakes I have ever made. They are so ridiculously good. Thank you!!!
Whitney E. RD says:
That makes me so happy to hear! Thanks for sharing :)
Lauren says:
For the milk, can I use almond or pea?
Beth says:
Can you use almond or coconut flour instead for these?
Lauren Martelli says:
As a lifelong pancake-lover and vegan of 4 years, I’ve tried countless recipes and a lot of them are fine but OMG this one is DELICIOUS! Since I tried these several months ago, I haven’t made another pancake recipe. Usually use LAVA yogurt, and they’re so good with the vanilla flavor too (my toddler doesn’t like bluebs in his pancakes so we serve them on the side instead). I love that the batch size is perfect too – enough for me, hubs and kiddo plus some leftover. Honestly don’t see the point in ever trying another pancake recipe! Thanks for this, Whitney!
Whitney E. RD says:
What a rousing review! Thank you so much. I’m so glad you enjoy them :)