These vegan red velvet pancakes are easy to make and contain no artificial colors or flavors. Made with beet powder, these have a soft and fluffy texture and taste delicious. Treat your family by making them for Valentine's day or any day.
This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.
My kids love pancakes and I am always trying out new recipes for them. We love these buckwheat pancakes and these made with multigrain flour.
But these pretty and delicious vegan red velvet pancakes are our favorite. They are 100% vegan and do not have any added artificial color or flavor.
So what makes these pancakes red, you ask?? The color comes from powdered beets aka beet root powder. But you can use pureed roasted or boiled beets instead - check the Tips section.
These kid friendly red velvet pancakes are soft, fluffy, chocolaty and absolutely delicious. Top them with coconut whipped cream, strawberries and some chocolate sauce for an awesome Valentine's day treat.
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 @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Vegan Red Velvet Pancakes
Ingredients
- 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.
Wendy
LOVE that you used beets in this recipe. Thanks for sharing.
Karen
Beet powder is a genius idea! What gorgeous pancakes!
Mayuri Patel
Beautiful colored pancakes... so tempting and love the clicks. I guess I could use fresh beet instead.
Priya Srinivasan
stunning pavani, loving it! that amazing color and that too all natural , marvelous!!! Love the fresh fruit and chocolate topping!!!
Namita
Pavani your pancakes look stunning. The love the colour. The pics are beautiful. These are really healthy and delicious
themadscientiststskitchen
Amazingly delicious. So delicious that I have had to correct the two words 3 times each. 😀
sneha datar
Pavani! I must try these gorgeous Vegan Pancakes for my daughter who is on a vegan trial.
amrita
Awesome clicks...love the recipe too
Soma Mukherjee
Wow red velvet pancakes with beetroot powder, brilliant, love the colour and the presentation is awsome too.
Sharmila - The Happie Friends Potpourri Corner
Looks divine.. Loved the entire breakfast table... And vegan version is indeed a wise way.
Shobha Keshwani
The red velvet pancakes look lovely. .. a treat for the eyes as well as stomach.
Vanitha Bhat
Lovely vegan option for pancakes; love the fact you have used beets in them to lend color and I am sure flavor. Beautiful clicks too 🙂 🙂
Priya Suresh
Dunno whether i get this beetroot powder here, never mind i can makes this fluffy pancakes with beetroot puree as well. Am in love with those stack of pancakes Pavani.
Drashti Dholakia
Pancakes looks just stunning.... Look at the natural red colour... Love the drizzle of chocolate sauce and addition of strawberries
Vidya Narayan
Gosh what stunning images Pavani. I have to seriously learn some photography skills from you my dear. Every image made me scroll up and down often.. I love that powdered beets in the pic must have been quite handy and has given a lovely colour to the pancakes. I loved the theme and the use of some lovely ingredients that went into the making of this dish. Also, not to forget, all the efforts for making it a dish fit for Vegans.
Avin
Delicious pancakes, beautiful pics.
priya satheesh
Beetroot Powder... thats quite interesting but not sure whether we get this in India. Pancake looks absolutely delicious !
Nayna Kanabar
These pancakes look delicious and I love the fact that they have no artificial colouring added to them. Vegan too so a win win recipe all the way.
Jagruti
No wonder I have fallen in love with your pictures Pavani 🙂 Styling is superb! These vegan Beetroot pancakes sound so delicious and on top of that drizzling chocolate, simply awesome!
Sushma
Love the color of pancakes. Kids will love these for sure.