Recipe 58: Vegan Red Velvet Pancakes

I must admit I do not really have much of an introduction to this recipe. I just love pancakes. And I love red velvet anything. So why not combine the two and make one of the most gorgeous looking and delicious breakfast the world has ever known?
As many of you know, I am Dutch. My sister once introduced me to American pancakes after she lived with a bunch of Americans for a year, and this recipe is the one I stuck with throughout the years. I have tried many different recipes, but this one was always my favorite. I changed it a lot for this recipe, though. First of all, of course, I had to make it into a red velvet pancake recipe. Secondly, I halved it because I live on my own nowadays. Lastly, I veganized it! I feel like I sometimes eat too many dairy products nowadays, so I want to reduce that and make sure I keep eating vegan because I know that is healthier for me.
  • Flaxseed, ground or broken - 2 tsp
  • Water - 6 tsp
  • Flour, unbleached all-purpose - 1/4 cup
  • Flour, whole wheat - 1/4 cup
  • Baking powder - 1/2 tsp
  • Salt - 1/8 tsp
  • Cocoa powder, raw or processed - 1 tbsp
  • Sugar, cane - 1 tbsp
  • Oil, coconut - 1 tbsp
  • Vanilla extract - 1/4 tsp
  • Milk, non-dairy - 1/2 cup
  • Food coloring, organic/all-natural and vegan
  • Yogurt, non-dairy - 3 tbsp
  • Powdered sugar, stevia, or another sweetener - 1 tbsp
  • Dark chocolate - optional
  1. Make half a flax egg by stirring 6 teaspoons of water into 2 teaspoons of ground or broken flax seeds. Set aside.
  2. Sift all the dry ingredients for the pancake batter in a big bowl: the unbleached all-purpose flour, the whole wheat flour, baking powder, salt, cocoa powder, and sugar. Whisk together until well combined.
  3. In a smaller bowl, mix the oil, vanilla extract, milk, flax egg, and food coloring. The amount of food coloring you need depends on the sort you are using. Mine was a water-based liquid food coloring, so I needed about a teaspoon.
  4. Add the wet ingredients to the dry ones. Make sure not to overmix. Combine until just incorporated. You want nice and fluffy pancakes, not tough, dense ones. By mixing it, you activate the gluten of the flours, which you want to avoid as much as possible.
  5. Set the batter aside while heating up a frying pan on a medium heat. lightly sprinkle with a bit of oil. You really do not need a lot. Just use a pastry brush or paper kitchen towel to lightly grease the pan.
  6. I made my pancakes the size of 2 tablespoons of batter. Bake them on the first side until bubbles appear on the top - this should take about 2 minutes. Flip them while they are still wet on top. Bake for another minute.
  7. When the pancakes are done, mix some non-dairy yogurt with sweetener, and top the pancakes with this. Using full fat yogurt reassures that the cream cheese taste will come out better, but this is up to you. You can grade some dark chocolate over if you desire.
I ate all of these by myself. No shame. Over 600 calories of perfection, and they were quite healthy too! 




2 reacties:

  1. Omg, wow, Debs, these look amazing!

    1. Thanks, Tisha! :) They were delicious too, haha!