Vegan Red Velvet Pancakes

Anyone a fan of pancakes for breakfast?

To be honest, I never thought I would be making a vegan pancake recipe for my blog. Reason being, I suck at making pancakes. Seriously, you should have seen this entire process. It was kind of sad to watch.

Anyway. I’ve been on a breakfast kick lately. I was flipping through a non-vegan cookbook that my mom had the other day and found a ton of recipes that I wanted to veganize. Typically it’s pretty easy as long as you know what to use as substitutes.

Some tips…

For instance, the apple sauce in this recipe is used in place of eggs. It should be a 1/4 cup of applesauce for each egg that you need to use.

Also, the vegan “buttermilk” is easy to make. Just use any kind of plant-based milk and add a tablespoon of lemon juice or vinegar to it and let sit for about ten minutes. Although you can use any kind of milk I would suggest using soy milk or almond milk in this recipe. I originally tried this with coconut milk and it worked out okay, but I think the recipe benefits from vanilla soy milk.

As for the recipe it turned out pretty great. Just keep in mind that these don’t make super light and fluffy pancakes, but rather dense, decadent ones. This could even be a dessert if you wanted. Anyway, get your sweet tooth ready and enjoy!

Print Recipe

Vegan Red Velvet Pancakes

These decadent vegan red velvet pancakes are perfect for a special morning treat. They're sweet, thick, pancakes that are sure to leave you satisfied.

Course

Breakfast

Keyword

Breakfast

Prep Time

5 minutes

Cook Time

5 minutes

Servings

pancakes

Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup cocoa powder
• 1/2 cup powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon Salt
• 11/4 cup vanilla soymilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 cup unsweetened applesauce
• red food coloring optional

Course Breakfast Keyword Breakfast Prep Time 5 minutes Cook Time 5 minutes Servings pancakes Ingredients 1 cup All-Purpose Flour 1/2 cup cocoa powder 1/2 cup powdered sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon Salt 11/4 cup vanilla soymilk 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 cup unsweetened applesauce red food coloring optional

Instructions

1. Pour your soy milk in a bowl with the tablespoon of lemon juice, or apple cider vinegar if you don't have lemons. Allow to "curdle" for 10 minutes. (This makes a vegan version of buttermilk)
2. Whisk together the flour, cocoa powder, powdered sugar, baking powder, baking soda, and salt
3. Whisk together the "buttermilk", applesauce, and vanilla
4. Whisk the "buttermilk" mixture into the flour mixture.
5. Add in the food coloring if you wish.
6. Spray a nonstick pan and allow to heat. Once warm add in the pancake mixture by 1/4 or 1/2 cups. I chose 1/2 cups.
7. Once the mixture begins to bubble around the edges use a spatula to flip and cook on the opposite side.
8. Place finished pancakes on a plate and enjoy!