How to make Red Velvet Pancakes using Beet powder

Ingredients

Here are the main ingredients needed to make these healthy(ish) red velvet pancakes:

Dry Ingredients:

• Flour – I use whole-wheat pastry to make this recipe. But you can use all purpose flour or a 50:50 combination of all purpose and whole-wheat flours
• Unsweetened cocoa powder
• Baking powder
• Powdered Beets
• Sugar & salt

Wet Ingredients:

• Non dairy milk – I use almond or oat milk. If not vegan, use dairy milk
• Apple cider vinegar
• Oil
• Vanilla extract
• Egg replacer powder – ground flaxseed meal would work great. If not vegan, use 1 large egg.

Instructions

In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt and powdered beets,. Mix well.

Combine almond milk and vinegar; set aside for 5 minutes. Stir in oil, vanilla extract, egg replace mixture and mix well.

Add the wet ingredients to dry ingredients and mix until just combined. Add water if the batter seems too thick.

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.

Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.

Tips

• You can use all or a combination of whole wheat pastry, all purpose, whole wheat flours in this recipe.
• Use any non-dairy or dairy milk in the recipe.
• Substitute beet powder with ¼ cup of cooked (steamed or roasted) beet puree.
• Instead of making these beetroot powder pancakes, you can make good old red velvet pancakes by adding food color. Add about 2 teaspoons of red food color to the wet ingredients. If it seems too pale, add a little it more.
• Leftover pancakes can be frozen for up to 2 months. Let them cool completely before wrapping them in aluminum foil or plastic wrap. Place them in freezer-safe Ziploc bag and save for later.

Few more kid friendly recipes to try

• Nutella star bread
• Cheese and potato gozleme
• Mumbai pav bhaji
• Vegetarian pizza poppers
• Chocolate hazelnut quick bread
• Sri Lankan Seeni Sambol buns
• Red velvet cupcakes with marshmallow fluff frosting

I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Vegan Red Velvet Pancakes

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.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: Breakfast, brunch

Cuisine: American

Servings: 20 Pancakes

Ingredients

1x2x3x

• 1½ cups Wholewheat Pastry flour (or use all purpose flour)
• 3 tablespoons Unsweetened Cocoa powder
• 2 teaspoons Baking powder
• 1 tablespoon Egg replacer powder
• ¼ cup Sugar
• ¼ teaspoon Salt
• 2 tablespoons Powdered Beets (or use ¼cup of beet puree)
• 1¼ cups Almond Milk
• 1 teaspoon Apple cider vinegar
• 3 tablespoons Oil
• 2 teaspoons Vanilla extract
• ½~¾ cup Water

Instructions

• In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt, egg replacer and powdered beets,. Mix well.
• Combine almond milk and vinegar; set aside for 5 minutes.
• Stir in oil and vanilla extract and mix well.
• Add the wet ingredients along with ½cup of water to dry ingredients and mix until just combined. If the batter looks too thick, add the remaining water to adjust the consistency.
• 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.
• Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.

Video

Notes

• You can use all or a combination of whole wheat pastry, all purpose, whole wheat flours in this recipe.
• Use any non-dairy or dairy milk in the recipe.
• Substitute beet powder with ¼ cup of cooked beet puree.
• Instead of making these beetroot powder pancakes, you can make good old red velvet pancakes by adding food color. Add about 2 teaspoons of red food color to the wet ingredients. If it seems too pale, add a little it more.
• Leftover pancakes can be frozen for up to 2 months. Let them cool completely before wrapping them in aluminum foil or plastic wrap. Place them in freezer-safe Ziploc bag and save for later.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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