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It’s February—a month of love, celebration, and a little bit of indulgence. With Pancake Day and Valentine’s Day right around the corner, there’s no better time to reinvent a classic breakfast treat. Imagine combining the festive flair of Red Velvet with the humble joy of pancakes. Yes, you heard it right—Red Velvet Pancakes!
Whether you’re planning a special breakfast for loved ones or looking to treat yourself to something uniquely delicious, these gluten-free, vegan, and allergen-friendly pancakes are sure to delight. In this post, I’ll walk you through my journey of creating these red velvet delights, the inspiration behind them, and a step-by-step guide to making your very own batch at home.
The Inspiration Behind Red Velvet Pancakes
Valentine’s Day is synonymous with romance, indulgence, and of course, a little red. And while no Valentine’s Day is complete without a classic red velvet cake, I wondered—what if we could reimagine that beloved flavour in a breakfast staple? Pancakes were one of the first foods I learned to make when I first went gluten-free. They quickly became a go-to treat for those mornings when toast just wouldn’t do.
One chilly February morning, I woke up with a burst of inspiration: to combine the irresistible charm of red velvet with the light, fluffy texture of pancakes. I recalled my early days of experimenting in the kitchen, where bananas were a common ingredient in my pancakes. But this time, I decided to forgo the banana and instead rely on a vibrant mix of ingredients to deliver that iconic red hue and indulgent flavour.
The red colour comes from beetroot powder—one of my absolute favourite superfood powders due to its versatility and nutritional benefits. The natural sweetness is derived from a blend of our hot chocolate mix (which is already sweetened with unrefined sugar and lucuma) and coconut blossom syrup. The result? A silky smooth, vivid pink/red batter that not only tastes amazing but also turns out to be a feast for the eyes.
Why Red Velvet Pancakes?
A Fun and Unique Twist
Red Velvet Pancakes are not just a breakfast item; they’re a celebration on a plate. The combination of a vibrant colour and indulgent flavour makes them perfect for special occasions—whether it’s celebrating Pancake Day with the family or setting a romantic breakfast table on Valentine’s Day.
Gluten-Free, Vegan, and Allergen-Friendly
These pancakes are designed with inclusivity in mind. Using a self-raising gluten-free flour ensures that even those with gluten sensitivities or celiac disease can enjoy them. Plus, by opting for plant-based ingredients like soya yoghurt and dairy-free milk, these pancakes cater to vegans and anyone avoiding dairy. And with the flexibility to substitute ingredients like soya yoghurt for another allergen-free alternative, you can easily customise them to suit your dietary needs.
A Creative Outlet
Pancakes have always been a canvas for creativity in my kitchen. The base recipe is simple, yet it allows endless experimentation with flavours and textures. Whether you choose to tweak the recipe with different toppings or mix-ins, Red Velvet Pancakes give you the freedom to express your culinary creativity while still serving up a treat that everyone loves.
A New Update: Introducing Our Red Velvet Hot Chocolate Mix!
Update: We are thrilled to announce that we now offer a brand-new Red Velvet Hot Chocolate Mix! This mix can be used as a substitute for the beetroot and hot chocolate mix or an enhancement when creating your red velvet pancakes. It adds an extra burst of red velvet flavour and intensifies the rich, indulgent taste of the pancakes. Simply add 1 tablespoon to your batter mix in place of the beetroot powder and hot chocolate mix.
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: This forms the backbone of our pancake, ensuring it rises beautifully and stays light.
250g Soya vanilla yoghurt: I use the one from Alpro for its creamy texture and subtle vanilla flavour. You can substitute with any allergen-free yoghurt if needed.
1/3 tsp baking powder: For an extra boost of fluffiness.
150ml dairy free milk: Almond, oat, (if these aren't allergens for you) or any other unsweetened plant-based milk works perfectly.
2 tsp beetroot powder: The secret to that stunning red hue, plus a natural source of antioxidants.
1 tsp hot chocolate mix: For a hint of chocolatey flavour.
50g coconut blossom syrup: A natural sweetener that pairs perfectly with the other flavours. Feel free to substitute with another sweetener of your choice.
50ml sunflower oil: Adds moisture and richness to the batter.
Optional: A dash of vanilla extract for extra depth of flavour (if you love a hint of vanilla beyond what’s in the yoghurt).
Directions
Red Velvet Pancakes (Vegan, Gluten-Free)
The process is simple, straightforward, and designed to ensure you get a silky smooth, beautifully coloured batter every time.
1. Gather Your Equipment
I recommend using a mini food processor for this recipe. It does a fantastic job of incorporating all the ingredients thoroughly, resulting in the smoothest batter possible. Of course, if you don’t have one, a powerful blender or even a whisk can work—just be sure to mix until all the ingredients are well combined.
2. Measure Out Your Ingredients
Prepare your dry and wet ingredients separately. In a large bowl, sift together the gluten-free flour, baking powder, and beetroot powder. This ensures that the leavening agents and the beetroot powder are evenly distributed throughout the batter.
3. Blend the Wet Ingredients
In your mini food processor, add the soya vanilla yoghurt, dairy-free milk, sunflower oil, and coconut blossom syrup. Blend these together until the mixture is smooth. If you’re adding a dash of vanilla extract, do so at this stage.
4. Combine Dry and Wet Ingredients
Add the dry ingredients to the wet mixture in the food processor. Blend briefly—just enough to combine everything into a silky, uniform batter. Be careful not to overmix, as you want to maintain a light texture.
5. Let the Batter Rest
Allow the batter to stand for about 10 minutes. This brief resting period lets the ingredients meld together and the flour to hydrate fully, ensuring a tender pancake once cooked.
6. Heat Your Pan
While the batter rests, heat a non-stick frying pan or griddle over medium heat. A light coating of sunflower oil in the pan can help achieve a slight crispness on the edges of the pancakes.
7. Cook the Pancakes
Using a tablespoon or small ladle, spoon a generous amount of batter into the heated pan. Be sure to leave enough space between pancakes for them to spread slightly. Cook until you see lots of bubbles forming on the surface and the edges start to look set—this usually takes around 2-3 minutes.
Now comes the tricky part: don’t rush the flip! It might feel like you’re waiting for paint to dry, but patience is key. Once the bubbles are abundant and the underside is a lovely golden colour, carefully flip the pancake and cook for an additional 2 minutes on the other side.
8. Serve Immediately
Once cooked, transfer the pancakes to a plate. I like to serve them warm with a drizzle of extra coconut blossom syrup or your favourite sugar-free syrup. Top with fresh berries, sliced bananas, or even a dollop of dairy-free yoghurt for added texture and flavour.
Creative Variations and Toppings
One of the best parts about pancakes is how endlessly customisable they are. Here are a few ideas to inspire your next batch:
Toppings to Try
Fresh Fruit: Top with raspberries, blueberries, or sliced strawberries for a burst of natural sweetness.
Nuts and Seeds: Sprinkle with toasted almonds, walnuts, or chia seeds for added crunch and nutrition.
Vegan Chocolate Chips: For those with a sweet tooth, a scattering of vegan chocolate chips can add an extra indulgent twist.
Coconut Shreds: A light dusting of unsweetened coconut shreds can add texture and enhance the tropical notes from the coconut blossom syrup.
Homemade Fruit Compote: Simmer your favourite fruits with a bit of water and a squeeze of lemon juice to create a delicious, chunky topping.
Mix-Ins to Enhance Your Batter
Mashed Banana: Traditionally used in pancake recipes for extra moisture, though in this version, the soya yoghurt does the trick.
Berries: Fold in blueberries or raspberries into the batter for a fruity surprise in every bite.
Spices: A pinch of cinnamon or nutmeg can add warmth and depth to the flavour profile.
Superfoods: Consider adding a tablespoon of chia seeds or flaxseeds for an extra nutritional boost.
Nutritional Benefits
These Red Velvet Pancakes are more than just a treat—they’re a nutritious way to start your day. Here’s why they work so well:
Gluten-Free and Vegan: Perfect for those with dietary restrictions, ensuring that everyone can enjoy a delicious breakfast.
Millet Flour Alternatives: While not used in this version, experimenting with different gluten-free flours can boost the nutritional profile, adding fibre and essential minerals.
Beetroot Powder: Not only does it provide that stunning red colour, but beetroot is also rich in antioxidants and can support cardiovascular health.
Dairy-Free Ingredients: Soya yoghurt and dairy-free milk ensure the pancakes are suitable for those avoiding dairy, without sacrificing creaminess.
Natural Sweeteners: Coconut blossom syrup and the inherent sweetness from the hot chocolate mix mean you get a refined sugar–free option that still satisfies your sweet cravings.
For families looking to incorporate more nutrient-dense ingredients into their meals, these pancakes offer an excellent opportunity. They’re packed with vitamins and minerals while remaining light and easy to digest—ideal for a healthy start to your day.
Fun in the Kitchen: Family Time and Creativity
One of the most joyful aspects of making pancakes is the opportunity it creates for family bonding. Pancake Day is more than just a chance to enjoy a tasty treat—it’s an event. Get the kids involved by letting them help mix the batter or choose their favourite toppings. They’ll love watching the vibrant red batter turn into golden pancakes right before their eyes, and the fun of flipping pancakes is something everyone can enjoy.
Cooking together not only teaches valuable culinary skills but also creates lasting memories. Imagine the laughter, the playful banter, and the shared excitement when your family gathers around the table for a stack of these sumptuous Red Velvet Pancakes. Whether it’s a lazy weekend breakfast or a special celebration on Pancake Day, these moments of togetherness are what truly make a meal special.
Frequently Asked Questions (FAQs)
1. Can I substitute soya yoghurt for another type of allergen-free yoghurt? Yes, you can use any allergen-free yoghurt that you prefer. The key is to maintain the creaminess and tang that soya yoghurt provides.
2. Is beetroot powder the only option for achieving the red colour? While beetroot powder is my favourite because it’s nutritious and gives a natural red hue, you can also experiment with natural food colourings if desired. However, beetroot powder also adds a subtle earthy flavour that complements the other ingredients beautifully.
3. Can I make these pancakes ahead of time? It’s best to enjoy them fresh for the optimal texture and flavour. However, you can make the batter ahead of time and store it in the fridge for up to 12 hours. Note that the colour and texture might change slightly after resting, so fresh is always best.
4. What non-dairy milk works best? Any unsweetened, plant-based milk works well in this recipe. I personally favour a mild coconut due to nut and oat allergies, but feel free to use what you have on hand.
5. How can I adjust the recipe for more pancakes? This recipe yields approximately 6 portions or around 12 pancakes. If you need more, simply double the ingredients, keeping in mind that the cooking time per pancake remains the same.
6. What toppings do you recommend? Beyond extra coconut blossom syrup, consider fresh fruits like raspberries, blueberries, or strawberries. A sprinkle of vegan chocolate chips or a dusting of coconut shreds can add texture and extra flavour.
Red Velvet Pancakes are a delightful twist on a classic favourite. They’re perfect for Pancake Day, an indulgent Valentine's Day breakfast, or any day you feel like treating yourself to something a little special. With their vibrant colour, indulgent yet wholesome ingredients, and endless possibilities for customisation, they offer the perfect blend of fun and nutrition.
These pancakes remind us that sometimes, the simplest ingredients can come together to create something truly magical. They’re a testament to creativity in the kitchen and a celebration of inclusive, allergen-friendly baking. So, whether you’re flipping pancakes with your family on a lazy weekend or serving up a romantic breakfast on Valentine’s Day, I hope these Red Velvet Pancakes bring a smile to your face and a burst of colour to your table.
Thank you for joining me on this culinary adventure. I’d love to hear about your experiences—what toppings did you try? Did you add your own twist? Please share your thoughts and photos on social media using the hashtag #MarisolaRedVelvetPancakes. Let’s keep inspiring each other to create, experiment, and enjoy the delicious moments in life.
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