Red Velvet Pancakes for Valentine's Day These Vegan Red Velvet Pancakes are perfect for your loved ones on Valentine’s day breakfast or brunch.

For this month’s Bread Bakers, our host for the month Wendy (A Day in the Life on the Farm) wanted us to make Pancakes. Apparently, last week of February is National Pancake week. So what better way to celebrate the occasion but with some amazing pancakes from all over the world. I made these pretty and delicious Red Velvet Pancakes.Red Velvet Pancakes for Valentine's DayThese pancakes are 100% vegan and doesn’t have any added artificial color. The beautiful color comes from powdered beets. I picked up a bag of it from Kalustyan’s in NYC and have been itching to use it ever since. You can use pureed roasted or boiled beets instead.Vegan Red Velvet PancakesRed Velvet Pancakes for Valentine's DayThese red velvet pancakes are soft, fluffy, chocolaty and absolutely delicious. My kids couldn’t stop eating them — didn’t even notice the beets in them. I topped them with coconut whipped cream, strawberries and some chocolate sauce. Make these for your loved ones on Valentine’s day or any day and Enjoy!!Red Velvet Pancakes for Valentine's DayCheck out what Pancakes my fellow bread bakers have cooked up today:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

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Vegan Red Velvet Pancakes Yum
These Vegan Red Velvet Pancakes are perfect for your loved ones on Valentine's day breakfast or brunch.These are made with powdered beets instead of artificial colors.
Vegan Red Velvet Pancakes
Course breakfast, brunch
Cuisine american
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Pancakes
Ingredients
  • cups Almond Milk
  • 1 tsp apple cider vinegar
  • 3 tbsp Oil
  • 2 tsp vanilla extract
  • 1 tbsp Egg replacer powder (whisked in 3tbsp water)
  • cups Wholewheat Pastry flour (or use all purpose flour)
  • 3 tbsp Unsweetened Cocoa powder
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp Powdered Beets (or use ¼cup of beet puree)
Course breakfast, brunch
Cuisine american
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Pancakes
Ingredients
  • cups Almond Milk
  • 1 tsp apple cider vinegar
  • 3 tbsp Oil
  • 2 tsp vanilla extract
  • 1 tbsp Egg replacer powder (whisked in 3tbsp water)
  • cups Wholewheat Pastry flour (or use all purpose flour)
  • 3 tbsp Unsweetened Cocoa powder
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp Powdered Beets (or use ¼cup of beet puree)
Vegan Red Velvet Pancakes
Instructions
  1. Combine almond milk and vinegar; set aside for 5 minutes.
  2. Stir in oil, vanilla extract, egg replace mixture and mix well.
  3. In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt and powdered beets,. Mix well.
  4. Add the wet ingredients to dry ingredients and mix until just combined.
  5. Heat a griddle on medium heat. Spray lightly with cooking spray. Pour about ¼ cup of batter on the griddle per pancake and cook till bubbles start to form on the surface, about 1~2 minutes. Gently flip and cook for another 1 minute.
  6. Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.
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