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Vegan Yogurt Blueberry Pancakes


  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 tablespoon pure honey or maple
  • 3/4 cups unsweetened nut milk (almond/cashew/coconut)
  • 1 ripe banana, mashed
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Cocobella coconut yoghurt
  • 1/2 cup fresh or frozen blueberries
  • maple syrup & fruits to serve
  • coconut oil for cooking


  1. In a large bowl, mash the ripe banana. Add the milk, honey or pure maple, vanilla extract. Set aside.
  2. In a smaller bowl, whisk the flour, baking powder, and salt. Then add the dry into the wet ingredients. Mix just enough to combine. Then fold in the coconut yogurt and then the blueberries. If using frozen blueberries, thaw them first and drain excess moisture.
  3. Heat a skillet or non-stick pan with coconut oil. Scoop about 1/4 cup of the batter and let it cook for about 2 minutes or until you see bubbles forming. Flip and cook for another minute or so until it’s cooked.
  4. Serve warm with maple, fruits and coconut yogurt. To make-ahead, freeze in an airtight container and re-heat in the toaster or on a pan.

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