Yogurt – Orange Pancakes with Fresh Figs + Toasted Pine Nuts

Light and fluffy vegan yogurt pancakes, topped with fresh figs and toasted pine nuts.

These pancakes were actually a bit of an accident… I was craving some pancakes and raided my fridge and pantry for ingredients to make these. And they turned out just wonderfully!

My vegan yogurt – orange pancakes make the perfect weekend breakfast. The pancakes are light, fluffy, slightly tangy and perfect for stacking. And look at that stack for one minute… Golden edges, fluffy centres and perfectly thick, exactly how you want your pancakes.

The pancakes are topped with fresh figs,  a scattering of toasted pine nuts and some extra coconut yogurt dripping down the sides. Oh yum yum…

If you’re out of fresh figs (in winter maybe?), you can top these pancakes with blueberry compote or any other topping of choice.

Of course I made some close up pictures, no detail gets lost. You will think of these stacks for the rest of the day! Pancakes anyone???

And the best part of blogging, I get to eat this entire stack! Can I just say, these pancakes are simply amazing!?

Pancakes. That is all.

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Yogurt – Orange Pancakes with Fresh Figs + Toasted Pine Nuts

vegan, soy free


Makes 6 pancakes:


For the yogurt pancakes:

⅔ cup spelt flour

1 tsp baking powder

¼ tsp baking soda

Pinch of salt

¼ cup + 2 tbsp orange juice

1 tsp orange zest

⅓ cup non-diary yogurt (I used coconut)

2 tbsp maple syrup

2 tsp neutral oil

1 tsp vanilla extract


A few fresh figs, sliced

A few tbsp toasted pine nuts

Extra yogurt

Maple syrup or coconut blossom syrup



In a bowl mix spelt flour, salt, baking powder and baking soda.

Mix in the yogurt, orange juice + zest, maple syrup, oil and vanilla extract. The batter should be thick in consistency.

Heat a non-stick pan over medium heat and lightly grease with oil.

Scoop ¼ cup of batter into the pan. Bake the pancakes until many bubbles appear. Flip and bake for another minute or until golden.

Serve with fresh figs, toasted pine nuts, extra yogurt, maple syrup/coconut blossom syrup and zest.

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