Red Velvet Pancakes
User Reviews
5.0
9 reviews
Excellent
Red Velvet Pancakes
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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 a festive holiday treat.
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Ingredients
- 2 cups all-purpose flour or another flour like wholewheat or oat flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups almond milk or other milk of choice
- 1/2 cup coconut sugar
- 2 large eggs
- 1 1/2 tablespoons Red food coloring
- 2 teaspoons 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
- Use regular cocoa powder or Dutch-processed for a richer chocolate flavor.
- We used almond milk, but you can use any milk of choice.
- You can substitute it with regular granulated sugar if desired.
- The food coloring adds the signature red color to red velvet. You can leave it out altogether if you prefer.
- , use ¼ cup of egg substitute, and dairy-free milk, and leave off the cream cheese.
- in a sealed container or zipper bag in the fridge for up to four days.
- 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 Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
505mg
(21%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
345IU
(7%)
Calcium
167mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 505mg | 21% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 345IU | 7% |
| Calcium | 167mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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