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Fluffy Vegan Pancakes to Kneel Down (Recipe)

Vegan Pancakes for President!

Vegan foodporn at its best: Delicious vegan pancakes topped with soy yoghurt and fruits
Vegan foodporn at its best: Delicious vegan pancakes topped with soy yogurt and fruits

I have to admit that lately I’ve been rather lazy to do some lavish breakfasting in the morning. For me, the first meal a day is called “breakfast”, but quite often this happens right in the afternoon. Especially when I’m on intermittent fasting, that’s quite common. However, the later I eat breakfast and the more likely I have guests, the greater are my efforts to make something really delicious. That’s why I decided to make these vegan and gluten-free pancakes without added sugars. A guaranteed culinary delight – you’ll love them! 🙂

Vegan Pancakes with Soy Yoghurt, Figs, Blackberries and Mint

Vegan Pancakes with Soy Yogurt, Figs, Blackberries and Mint

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Breakfast
Keyword: glutenfree, vegan
Servings: 6 pancakes for 2 persons


  • blender
  • bowl
  • pan


  • 250 g oatmeal glutenfree
  • 200 ml water carbonated
  • 150 ml almond milk
  • 100 g applesauce
  • 1 tbsp flax seed ground
  • 2 tsp baking soda
  • 3 tbsp xylitol
  • 2 tsp cocoa powder
  • 1 tsp cinnamon ground
  • 1 pinch sea salt
  • 1 tbsp coconut oil


  • 200 g soy yogurt
  • 2 figs
  • 100 g blackberries
  • some fresh mint


  • Add the oatmeal to your blender and blend it at the highest level. This usually works with any blender and you don’t need a flour mill for this!
  • Mix the oatmeal with the flaxseed, baking powder, xylitol, cocoa, cinnamon, salt, applesauce, water and almond milk in a bowl to a dough.
  • Heat a shallow pan with the coconut oil and place it on medium heat.
  • Put about 1/2 of a large scoop of your dough in the pan per pancake. In a large pan fit about 2 pancakes. Don’t slew! Fry each pancake for about 3 minutes per side!
  • Stack the finished pancakes on a plate, garnish with the soy yogurt, figs, blackberries and mint and – most important – enjoy them warm to the fullest! 😉


Nutrition Facts
Vegan Pancakes with Soy Yogurt, Figs, Blackberries and Mint
Amount Per Serving (1 pancake)
Calories 221.4 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 32.8g11%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @rosa_lazic or tag #foodlifestylefacts!


You can vary the pancakes in all possible ways. The carbonated water makes them really fluffy. You can also mince some mint and add to the dough to refine. Sometimes I also rub some lime or lemon zest over it. The pancakes are full of fiber and important vitamins. In addition, thanks to the figs, they are perfect for your acid-base balance. Together with blackberries, figs are an absolute local superfood and with their concentrated load of vitamins, trace elements, antioxidants, and fiber they dwarf açaí & Co. Yesterday, an endorphin boost completely overtook me as I saw some figs in my supermarket – my absolute favorite fruit! Rosa in the seventh heaven! 🙂

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Looking for some new, vegan and easy breakfast inspiration? Then try my vegan and gluten-free pancakes which are fluffy as heaven!

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