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Vegan Red Velvet Pancakes

Decadent Vegan Red Velvet Pancakes for a Festive Breakfast

Indulge in these Vegan Red Velvet Pancakes for a delicious, dairy-free breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 tablespoon ground flax for egg substitution
  • 3 tablespoons water
  • 1 cup soy milk or almond milk as alternative
  • 1 tablespoon lemon juice can use vinegar instead
  • 1 cup all-purpose flour or gluten-free flour
  • 1/4 cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder no substitutes
  • a pinch salt
  • 1 teaspoon vegan red gel food coloring omit for chocolate pancakes
  • 2 tablespoons vegan butter or coconut oil or applesauce for lower-fat option
  • 1 teaspoon vanilla extract preferably pure
For the Cashew Cream
  • 1 cup raw cashews soaked for smooth texture
  • 1/4 cup soy milk
  • 1 tablespoon coconut oil or any neutral oil
  • 1 teaspoon pure vanilla extract can omit if short on ingredients
  • 2 tablespoons maple syrup or agave syrup, avoid honey
  • powdered sugar optional for topping
For Garnish
  • fresh strawberries or raspberries or any seasonal fruit

Equipment

  • Mixing bowls
  • Non-stick pan
  • Whisk
  • Blender

Method
 

Pancake Preparation
  1. Combine ground flax and water in a small bowl. Let sit for 10 minutes to thicken.
  2. Mix soy milk and lemon juice in another bowl and let sit for 5 minutes to curdle.
  3. Whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large bowl.
  4. In a separate bowl, mix the flax egg, vegan buttermilk, melted vegan butter, food coloring, and vanilla.
  5. Gradually add wet mixture to dry ingredients, stirring until just combined.
  6. Heat a non-stick pan, lightly grease, and pour 1/4 cup of batter per pancake. Cook until bubbles form, then flip.
  7. Blend soaked cashews, soy milk, coconut oil, vanilla, and maple syrup until smooth for the cashew cream.
  8. Serve pancakes with cashew cream, dust with powdered sugar, and garnish with fresh fruit.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 180mgPotassium: 130mgFiber: 2gSugar: 8gVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

To ensure fluffy pancakes, use fresh baking powder and soda, and avoid overmixing the batter.

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