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Vegan Red Velvet Pancakes

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

  • 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)
  • 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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