My kids love pancakes and I am always trying out new recipes for them. We love these buckwheat pancakes and these made with multigrain flour. But these pretty and delicious vegan red velvet pancakes are our favorite. They are 100% vegan and do not have any added artificial color or flavor. So what makes these pancakes red, you ask?? The color comes from powdered beets aka beet root powder. But you can use pureed roasted or boiled beets instead - check the Tips section. These kid friendly red velvet pancakes are soft, fluffy, chocolaty and absolutely delicious. Top them with coconut whipped cream, strawberries and some chocolate sauce for an awesome Valentine’s day treat.
Dry Ingredients:
Flour - I use whole-wheat pastry to make this recipe. But you can use all purpose flour or a 50:50 combination of all purpose and whole-wheat floursUnsweetened cocoa powderBaking powderPowdered BeetsSugar & salt
Wet Ingredients:
Non dairy milk - I use almond or oat milk. If not vegan, use dairy milkApple cider vinegarOilVanilla extractEgg replacer powder - ground flaxseed meal would work great. If not vegan, use 1 large egg.
Instructions
In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt and powdered beets,. Mix well. Combine almond milk and vinegar; set aside for 5 minutes. Stir in oil, vanilla extract, egg replace mixture and mix well. Add the wet ingredients to dry ingredients and mix until just combined. Add water if the batter seems too thick. Heat a griddle on medium heat. Spray lightly with cooking spray. Pour about ¼ cup of batter on the griddle per pancake and cook till bubbles start to form on the surface, about 1~2 minutes. Gently flip and cook for another 1 minute. Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.
Tips
You can use all or a combination of whole wheat pastry, all purpose, whole wheat flours in this recipe.Use any non-dairy or dairy milk in the recipe.Substitute beet powder with ¼ cup of cooked (steamed or roasted) beet puree.Instead of making these beetroot powder pancakes, you can make good old red velvet pancakes by adding food color. Add about 2 teaspoons of red food color to the wet ingredients. If it seems too pale, add a little it more.Leftover pancakes can be frozen for up to 2 months. Let them cool completely before wrapping them in aluminum foil or plastic wrap. Place them in freezer-safe Ziploc bag and save for later.
Few more kid friendly recipes to try
Nutella star breadCheese and potato gozlemeMumbai pav bhajiVegetarian pizza poppersChocolate hazelnut quick breadSri Lankan Seeni Sambol bunsRed velvet cupcakes with marshmallow fluff frosting
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
