fbpx

Vegan Red Velvet Pancakes Recipe

Super easy and stunning Vegan Red Velvet Pancakes Recipe – made with beetroot juice, these are perfect for a special breakfast treat! 

Vegan Red Velvet Pancakes Recipe (perfect for Valentine's Day!)

 

This Vegan Red Velvet Pancakes Recipe is a perfect way to treat that special someone on Valentine’s day, or to treat yourself any day you want! 

I originally put this together as a special recipe for Valentine’s Day, but the truth is that there’s no bad day for pancakes, and that little touch of making them red is great for showing off your culinary skills – whether that’s to a loved one or to your friends and followers. 

What’s really great about this Vegan Red Velvet Pancakes Recipe is that it’s naturally sweet and has zero refined sugar! 

What you’ll need to make this Vegan Red Velvet Pancakes Recipe

Ingredients

  • Flour
  • Baking powder
  • Beetroot juice
  • Plant-based milk (e.g. soy milk)
  • Apple cider vinegar
  • Salt
  • Coconut oil for frying
  • Toppings of your choice

Vegan Red Velvet Pancakes Recipe (perfect for Valentine's Day!)

How to make Vegan Red Velvet Pancakes Recipe

Preparing your vegan pancake batter

Mix together your plant-based milk with the apple cider vinegar and put the mixture in the fridge for a while. While that’s resting, get a big bowl and sieve the flour and baking powder into it – this is the best way to make sure there aren’t any clumps of powder, which will help to make your pancakes look as beautiful as they can possibly be. Once you’ve done this, add a pinch of salt to the mix. 

Now you’re done there, go back to the fridge and take out your milk/apple cider vinegar mixture and add your beetroot juice, be sure to stir it well so that it goes nice and red! Once you’ve got that gorgeous rouge, add this gradually to the dry ingredients. 

Extra Tip: Be sure to blend all the liquids together before adding them to the dry ingredients. This will help avoid any clumping and will give your pancakes a nice even colouring.

How to cook your vegan pancakes

Now that all your ingredients (apart from your toppings) are mixed together, let it all rest for 10 minutes and give the bowl a good whack against the kitchen counter to get all the air out – this will get out any bubbles and help ensure your pancakes are nice and smooth. 

Next, take a spoon full of your pancake mix and put it on your frying pan on medium heat, this way the pancakes will be sure to get nice and fluffy without burning. 

Another extra tip: When I make these, I always use a mini pan that I got from Ikea. It’s great for getting the pancakes to be the perfect shape for stacking. When they’re ready to be flipped, I simply transfer them into a bigger pan – easy peasy! 

Once they’re cooked, stack your pancakes and add your favourite toppings. In the photo above, I’ve used Creme Fraîche from Oatly, some Granola from the Department of Breakfast, maple syrup, and coconut/almond butter from Pip&Nut.

Of course, it is down to you whether you choose to enjoy them yourself or share them – you are welcome to do both (we’re not judging here).

And while you are at it, do the same tomorrow, and the day after, and the day after that…

Vegan Red Velvet Pancakes Recipe (perfect for Valentine's Day!)

This recipe is:

  • 100% vegan
  • absolutely gorgeous
  • light and fluffy
  • refined sugar-free
  • simply delicious
  • easy to make
  • egg-free
  • dairy-free
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Red Velvet Pancakes Recipe (perfect for Valentine's Day!)

Vegan Red Velvet Pancakes Recipe

  • Author: romylondonuk
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35
  • Yield: 2-3 portions 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Super easy and stunning Vegan Red Velvet Pancakes Recipe – made with beetroot juice, these are perfect for a special breakfast treat!


Ingredients

Scale
  • 1 & 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 cup beetroot juice
  • 1/2 cup plant-based milk (e.g. soy milk)
  • 1 Tbsp apple cider vinegar
  • 1 pinch of salt
  • A little coconut oil for frying
  • Toppings of your choice

Instructions

  1. Mix the plant-based milk with the apple cider vinegar and transfer the mixture to the fridge.
  2. Sieve the flour and baking powder into a bit bowl. This will ensure that you will not have any clumps of flour or baking powder in your gorgeous creation. Add the pinch of salt to the mixture and roughly blend it in.
  3. Take the milk/apple cider vinegar mixture out of the fridge and add in the beetroot juice. Slowly add this mix to the dry ingredients.  It is important that you blend all the liquids together before adding them to the dry ingredients to avoid clumps and uneven colouring of your pancakes. (It just makes it look much nicer in the end ;))
  4. After blending everything let the mixture rest for about 10 minutes and stomp the bowl on the kitchen counter a few times before adding a spoon full of mixture to a small pan. This will release any air and prevent air bubbles in your pancakes, so that they become smooth af.
  5. Next, take a spoon full of batter and put it on your frying pan on medium heat. Now simply cook until they’re ready.
  6. Once your pancakes are ready, stack ’em and top them with the toppings of your choice! I chose Creme Fraîche from Oatly, some Granola from the Department of Breakfast, maple syrup and coconut/almond butter from Pip&Nut.

Keywords: vegan red velvet pancakes recipe, pink pancakes, vegan pink pancakes, pancakes recipe, vegan pancake recipe, red velvet pancakes, crepes recipe, vegan, crepes, pink

Love breakfast pancakes? I’ve got so many other pancake recipes for you to try: 

 

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


Looking for Something?