Red Velvet Pancakes

5 from 3 votes

These Red Velvet Pancakes are soft and fluffy with the perfect hint of chocolate flavor. They’re quick and easy to make for a special weekend breakfast or festive holiday treat.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Low Fat

Servings:

Author: Rena

Equipment

Mixing bowl
pan or griddle
Spatula or Mixer or you may use w whisk

Ingredients

2 cups all-purpose flour or another flour like wholewheat or oat flour
2 tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups almond milk or other milk of choice
1/2 cup coconut sugar
2 large eggs
1 1/2 tbsp red food coloring
2 tsp vanilla extract
1/4 cup coconut oil melted

To Garnish and Serve

Honey or maple syrup
Fresh strawberries optional
6 oz cream cheese softened to serve with pancakes

Instructions

In a mixing bowl combine the first 5 ingredients.
To a second bowl add the remaining ingredients and whisk to combine. Pour this mixture over the dry ingredients in the first bowl and whisk until smooth.
Heat a non-stick pancake pan or a griddle over medium heat.
Add about 1/4 cupful of batter and cook until bubbles appear, then flip and continue to cook for 1-2 minutes more.
Repeat with remaining batter. Stack the pancakes on a plate and cover to keep warm.
Garnish with fresh strawberries and a drizzle of melted chocolate if desired and enjoy!

Notes

Cocoa powder: Use regular cocoa powder or Dutch processed for a richer chocolate flavor.
Milk: We used almond milk, but you can use any milk of choice.
Coconut sugar: You can substitute it with regular granulated sugar if desired.
Food coloring: The food coloring adds the signature red color to red velvet. You can leave it out altogether if you prefer.
To make vegan-friendly, use ¼ cup of egg substitute, and dairy-free milk, and leave off the cream cheese.
Store the pancakes in a sealed container or zipper bag in the fridge for up to four days.

Nutrition