Name: Delicious Vegan Red Velvet Pancakes with Creamy Cashew Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon Ground Flax (acts as an egg substitute); 2.5 tablespoons Water (to activate flax); 1 cup Soy Milk (or other plant milk); 1 tablespoon Lemon Juice (for acidity); 1 cup All-Purpose Flour (or gluten-free flour); 1/4 cup Granulated Sugar (or coconut sugar); 1 tablespoon Baking Powder (ensure freshness); 1/2 teaspoon Baking Soda; 2 tablespoons Cocoa Powder (or dark cocoa); 1-2 teaspoons Vegan Red Gel Food Coloring (optional); 2 tablespoons Vegan Butter or Coconut Oil; 1 teaspoon Vanilla Extract (preferably pure); 1 cup Raw Cashews (soaked); 1/4 cup Soy Milk (to adjust thickness); 1 tablespoon Coconut Oil; 2 tablespoons Maple Syrup (or honey as substitute); 1 tablespoon Powdered Sugar (optional for sweetness); to taste Fresh Strawberries/Raspberries (optional topping); to taste Maple Syrup (for serving)

Stumbling into the kitchen one morning, I was hit with a craving for something playful and vibrant that could brighten up my day. That’s when I conjured up the idea for these Vegan Red Velvet Pancakes with Cashew Cream. With their deep cocoa flavor and eye-catching color, they double as a whimsical breakfast and a delightful treat for anyone looking to break free from the mundane. Not only are they incredibly easy to whip up, making breakfast effortless, but they’re also completely dairy-free and packed with nutrients, leaving you feeling refreshed rather than weighed down. So, if you’re ready to impress your brunch guests (or just treat yourself!), come explore how to make these fluffy, heart-stopping pancakes that are sure to steal the show. What toppings will you choose to elevate your pancake masterpiece?

Why are Vegan Red Velvet Pancakes special?

Fluffy and Fun: Each bite of these Vegan Red Velvet Pancakes melts in your mouth, offering a delightful texture that’s both airy and decadent.

Nutrient-Packed: Made with wholesome ingredients like ground flax and cashews, these pancakes provide essential nutrients without sacrificing flavor.

Versatile Toppings: Get creative with toppings! From fresh berries to a dusting of powdered sugar, the options are endless to personalize your pancake platter.

Easy to Make: With straightforward instructions, these pancakes are a breeze to whip up, making them the perfect choice for busy mornings.

Visually Stunning: The vibrant red hue is not only eye-catching but also makes these pancakes the star of any brunch table. If you’re looking to impress, adding a layer of cashew cream makes them even more irresistible!

Explore more delightful variations like Vegan Oreo Brownies or treat yourself to a stunning Day Pink Velvet for a special occasion!

Vegan Red Velvet Pancake Ingredients

For the Pancakes

Ground Flax – Acts as a fantastic egg substitute for binding; chia seeds can be used too.
Water – Helps activate the ground flax to form a gel-like consistency for the batter.
Soy Milk – Provides essential moisture and creaminess; try almond or oat milk for variation.
Lemon Juice – Adds acidity to not only enhance flavor but also activate baking soda; vinegar works as a great substitute.
All-Purpose Flour – The backbone of the pancakes; swap with gluten-free flour for a different take.
Granulated Sugar – Sweetens the batter effectively; coconut sugar or maple syrup are excellent alternatives.
Baking Powder – Infuses the pancakes with fluffiness; be sure it’s fresh for the best texture.
Baking Soda – Works in conjunction with lemon juice to create extra fluffiness in your pancakes.
Cocoa Powder – Lends a rich chocolate flavor; opt for dark cocoa powder for added intensity.
Vegan Red Gel Food Coloring – Provides that iconic red color; it’s optional if you prefer a more natural hue.
Vegan Butter or Coconut Oil – Adds necessary moisture and richness; pick based on your dietary preferences.
Vanilla Extract – Enhances the pancakes’ overall flavor; using pure vanilla extract will yield the best results.

For the Cashew Cream Topping

Raw Cashews – The creamy base for your topping; soaking them prior to blending ensures a smooth consistency.
More Soy Milk – Used to adjust the cream’s thickness; add to reach your desired creamy texture.
Coconut Oil – Introduces extra flavor and richness to the cashew cream.
Maple Syrup – Sweetens the cream beautifully; honey can substitute for those not adhering to a vegan diet.
Powdered Sugar – Perfect for garnishing; can be skipped for those preferring less sweetness.

For Serving

Fresh Strawberries/Raspberries – Adds a burst of flavor and a delightful visual touch, making them a great optional topping.
Maple Syrup (for serving) – The classic choice for pancakes; agave syrup is a tasty alternative.

Dive into the world of these Vegan Red Velvet Pancakes and get ready to create some magic in your kitchen!

Step‑by‑Step Instructions for Vegan Red Velvet Pancakes

Step 1: Prepare Flax Egg
In a small bowl, combine 1 tablespoon of ground flax with 2.5 tablespoons of water. Stir the mixture and let it sit for 5-10 minutes until it forms a gel-like consistency. This flax egg acts as a binding agent in your Vegan Red Velvet Pancakes, ensuring they turn out fluffy and delicious.

Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together 1 cup of soy milk, 1 tablespoon of lemon juice, 2 tablespoons of melted vegan butter, 1 teaspoon of vanilla extract, and the prepared flax egg. Stir until well combined. The lemon juice will react with the baking soda later, creating that light, airy texture everyone loves in pancakes.

Step 3: Combine Dry Ingredients
In a separate bowl, sift together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 2 tablespoons of cocoa powder, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk these dry ingredients thoroughly to ensure an even distribution of flavors before incorporating them into the wet mixture.

Step 4: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. You want to avoid overmixing—it’s fine if the batter is slightly lumpy. Add 1-2 teaspoons of vegan red gel food coloring, and gently fold it into the batter until its vibrant red hue is evenly distributed.

Step 5: Cook Pancakes
Preheat a non-stick skillet or griddle over medium heat. Once hot, pour about 1/4 cup of pancake batter onto the skillet. Allow the pancakes to cook for 3-4 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook for an additional 2-3 minutes, until both sides are golden brown.

Step 6: Make Cashew Cream
While the pancakes are cooking, prepare the cashew cream by blending 1 cup of soaked raw cashews with 1/4 cup of soy milk, 1 tablespoon of melted coconut oil, 1 tablespoon of vanilla extract, and 2 tablespoons of maple syrup in a food processor. Blend until smooth and creamy, adjusting the milk to reach your desired consistency.

Step 7: Serve
Stack your beautifully cooked Vegan Red Velvet Pancakes on a plate. Layer them generously with the creamy cashew topping, and top with fresh strawberries or raspberries for a pop of color. For an extra touch of sweetness, drizzle with maple syrup or sprinkle with powdered sugar. Enjoy your delightful creation!

Make Ahead Options

These Vegan Red Velvet Pancakes are perfect for meal prep, allowing you to save time on busy mornings! You can prepare the pancake batter and store it in the refrigerator for up to 24 hours. Simply mix all the wet and dry ingredients together, then refrigerate in an airtight container to keep them fresh—this preserves the fluffy texture of the pancakes. Additionally, the cashew cream topping can be made ahead, stored in the fridge for up to 3 days, maintaining its creamy consistency. When you’re ready to serve, just cook the pancakes on a preheated skillet and top them with the chilled cashew cream. You’ll enjoy delicious results with minimal effort!

What to Serve with Vegan Red Velvet Pancakes

These delightful pancakes deserve a wonderful spread of accompaniments to create a full and indulgent brunch experience.

Fresh Berries: A medley of strawberries and raspberries adds vibrant color and a tangy bite that perfectly balances the sweetness of the pancakes.
Coconut Whipped Cream: Light and fluffy, it adds a tropical twist and rich creaminess, enhancing the overall enjoyment.
Toasted Nuts: Almonds or pecans add a satisfying crunch and nutty flavor, providing a delightful contrast to the pancakes’ soft texture.
Chia Seed Jam: A sweet, fruity jam brings an extra layer of flavor, while adding a touch of healthiness with this fiber-rich option.
Maple Syrup: Classic and comforting, the sweet syrup beautifully enriches the pancakes, making every bite utterly satisfying.
Vegan Sausages: For a savory addition, crispy vegan sausages round out the meal, ensuring your taste buds dance with flavors from sweet to savory.
Iced Coffee or Tea: Refreshing and energizing, a chilled drink complements the warm pancakes, making for a balanced and delightful brunch.
Dark Chocolate Shavings: For those chocolate lovers, a sprinkle of dark chocolate adds a touch of decadence you won’t want to miss.
Apple Cinnamon Compote: Warm spiced apples create a cozy comfort food vibe, enhancing the pancakes with an extra sweet and savory kick.
Vegan Yogurt: Light and creamy, it adds a progressive twist with a dose of probiotics, adding balance to your rich pancake stack.

Storage Tips for Vegan Red Velvet Pancakes

Fridge: Store leftover Vegan Red Velvet Pancakes in an airtight container for up to 3 days. This helps maintain their fluffy texture while preventing drying out.

Freezer: For longer storage, freeze the pancakes in a single layer, then transfer them to a freezer-safe bag for up to 2 months. This keeps them delicious and ready for quick breakfasts.

Reheating: To reheat, simply pop the pancakes in a toaster or skillet over medium heat until warmed through. You can also microwave them for about 30 seconds if you’re short on time.

Thawing: If frozen, let the pancakes thaw in the fridge overnight before reheating for the best flavor and texture.

Expert Tips for Vegan Red Velvet Pancakes

Soak Cashews: Soaking raw cashews for at least 4 hours makes your cashew cream extra smooth. Don’t skip this step for the best texture!
Heat Control: Keep your skillet at medium heat for even cooking. If pancakes brown too quickly, lower the heat to ensure they’re cooked through.
Avoid Overmixing: Gently fold your batter; a few lumps are okay! Overmixing leads to dense pancakes, which we want to avoid for these light Vegan Red Velvet Pancakes.
Flavor Boost: Try adding a pinch of cinnamon or nutmeg to the batter for a warm flavor twist. It’s a delightful surprise in each bite!
Experiment with Toppings: Don’t hesitate to mix and match toppings like nuts, coconut flakes, or different fruits—make your pancakes uniquely yours!

Vegan Red Velvet Pancakes: Customization Options

Explore the delightful world of unique twists and tweaks for your Vegan Red Velvet Pancakes!

Dairy-Free Delight: Swap soy milk with almond or oat milk for a subtly different texture and flavor.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to accommodate gluten sensitivities while keeping the fluffy goodness.
Nut Butter Infusion: Stir in a spoonful of almond or peanut butter for a creamy nutty flavor that pairs beautifully with the pancakes.
Chocolate Chip Surprise: Add vegan chocolate chips to the batter for added sweetness and indulgence. Each bite becomes a decadent treat!
Zesty Citrus: Grate in some lemon or orange zest for refreshing brightness and a delightful citrus twist to enhance the overall flavor.
Tropical Escape: Mix in shredded coconut and top with coconut cream for a coconut-infused paradise that will whisk you away to summer vibes.
Berry Burst: Incorporate fresh blueberries or sliced strawberries into the batter for a sweet fruity explosion in every pancake.
Maple Ginger: Add a teaspoon of ground ginger to the batter for a warm, spicy bite, complementing the rich chocolatey flavors beautifully.

Remember to explore additional delightful options like Vegan Oreo Brownies or celebrate something special with a beautiful Day Pink Velvet cake to elevate any occasion!

Vegan Red Velvet Pancakes Recipe FAQs

What type of flax is best for binding in vegan recipes?
Ground flax seeds are ideal as they create a gel-like consistency when mixed with water, making them a perfect egg substitute in vegan recipes like these Vegan Red Velvet Pancakes. You can also use chia seeds in the same ratio if you prefer a different option.

How should I store leftover Vegan Red Velvet Pancakes?
To keep your pancakes fluffy and fresh, store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen: place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat them in a skillet or toaster for the best results!

Can I freeze the cashew cream topping?
Absolutely! For best texture, freeze cashew cream in an airtight container, leaving some space for expansion. It can be stored for up to 3 months. When ready to use, thaw in the fridge overnight and give it a quick blend to restore creaminess if needed.

What should I do if my pancake batter is too thick?
If you find your batter is too thick, simply add a little more soy milk until it reaches your desired consistency. Be careful not to overmix; it’s okay if the batter is slightly lumpy for that perfect fluffy pancake texture!

Are there any allergy considerations with this recipe?
Yes, these Vegan Red Velvet Pancakes are nut-free except for the cashew cream. If you’re making these for someone with nut allergies, you can substitute raw cashews with silken tofu blended with coconut cream or simply leave it out altogether. Ensure that all other ingredients are free from allergens applicable to your guests.