Red Velvet Pancakes
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.
- 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
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!
- 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 definitely leave it out altogether if you prefer.
- To make vegan-friendly, use ¼ cup of egg substitute, 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.
Calories: 309kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 505mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 345IU | Calcium: 167mg | Iron: 2mg