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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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