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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.


Servings

20 Pancakes

Total time

25 minutes

Cuisines

American


Ingredients

  • 1¼ cups almond milk ((more for a thinner smoothie))
  • 1 tsp apple cider vinegar
  • 3 tbsp oil
  • 2 tsp vanilla extract
  • 1 tbsp Egg replacer powder (whisked in 3 tbsp water)
  • 1½ 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)


Method

  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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