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It's February. We have Valentine's Day and also pancake day. No Valentine's day is ever complete without Red Velvet making an appearance. And what do you get if you combine Red Velvet with pancakes? Yes! Red Velvet Pancakes!
Anyway, I woke up this morning with inspiration and conviction that I just had to try and make some red velvet pancakes. Not sure why the thought had never come before, as actually, they weren't as difficult as I was anticipating.
I used a couple of cheats like Soya yoghurt, but you could quite easily substitute it for an allergen free yoghurt of choice. I also used our hot chocolate mix for the cocoa as this is already sweetened with unrefined sugar and lucuma. But again you could use whatever hot chocolate mix you have in the cupboard or simply cocoa powder.
I think pancakes was one of the first foods I learned to make when I first went gluten free. I sometimes get a craving for something a little sweet and simple for breakfast and don't always fancy toast. I usually make them with bananas as we always had overripe ones lying around after consistently failing to get the children to eat them. But this tim
e I omitted them and replaced it with the soya yoghurt.
Oh MY! They turned out so much better than expected. I actually did a happy dance standing by the hob. The children were just as excited and impressed by my latest offering.
The red hue comes from the beetroot powder - one of my favourite superfood powders. It is so versatile. The sweetness comes from the hot chocolate mix, yoghurt and I also added in some delicious coconut blossom syrup - Yum!
My photos are lacking. Initially I wasn't convinced that it was going to work so I wasn’t going to bother to document it, but when I realised I was onto a winner I hastily tried to take some photos.
Red Velvet Pancakes
Vegan, GF, DF
Yield: approx. 6 portions
Ingredients
Red Velvet Pancakes (gluten-free, vegan, allergen friendly)
250g self-raising gluten-free flour
250g Soya vanilla yoghurt (we use the one from Alpro)
1/3 tsp baking powder
150ml dairy free milk
1 tsp beetroot powder
50g coconut blossom syrup (or any sweetener of your choice)
50ml sunflower oil
Directions
Red Velvet Pancakes (Vegan, Gluten-Free)
The directions are quite simple really. Put everything in the bowl and mix well!
I like to use my mini food processor as it does a much better job than me in making sure all the ingredients are well incorporated and it produces the most silky smooth batter.
Measure out your dry ingredients and add to the food processor.
Add the soya yogurt ( or the yogurt of your choice). Blend the mixture gently.
Add the oil and coconut blossom ( or alternative sugar syrup) and blend together.
Slowly add the dairy-free milk in a steady stream until all has been added into the batter.
You should end up with a super smooth pink/red coloured batter.
Leave to stand for 5 mins.
In this time, heat up a frying pan.
You can use a little sunflower oil in the pan to help the pancakes crisp up a little more, but it is not necessary.
To make the pancakes, measure out a couple of table spoons of the batter into the frying pan. DO NOT turn them over until you see a lot of bubbles forming on the surface. It can feel like waiting for paint to dry, but be patient! Once you see a lot of bubbles turn over to cook the other side.
Serve with additional sugar syrup or fruits of your choice. Yum!
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