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Vegan Red Velvet Pancakes

Delicious Vegan Red Velvet Pancakes with Creamy Cashew Delight

Enjoy delightful Vegan Red Velvet Pancakes that are fluffy, colorful, and dairy-free, perfect for impressing brunch guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 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
For the Cashew Cream Topping
  • 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
For Serving
  • to taste Fresh Strawberries/Raspberries optional topping
  • to taste Maple Syrup for serving

Equipment

  • mixing bowl
  • Whisk
  • skillet or griddle
  • food processor

Method
 

Step-by-Step Instructions
  1. Prepare the flax egg by combining 1 tablespoon of ground flax with 2.5 tablespoons of water. Let it sit for 5-10 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together soy milk, lemon juice, melted vegan butter, vanilla extract, and the flax egg.
  3. Combine dry ingredients: In a separate bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently. Add 1-2 teaspoons of red gel food coloring.
  5. Cook pancakes: Preheat a skillet, pour 1/4 cup batter onto it. Cook until bubbles form, then flip and cook until golden brown.
  6. Make cashew cream: Blend soaked cashews, soy milk, coconut oil, vanilla extract, and maple syrup until smooth.
  7. Serve: Stack pancakes, layer with cashew cream, and top with fresh berries. Drizzle with maple syrup or sprinkle with powdered sugar.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 4gCalcium: 4mgIron: 6mg

Notes

For best results, soak cashews for at least 4 hours and control the skillet's heat to avoid browning too quickly.

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