There are a plethora of recipes for delicious red velvet any and everything. However there are very few options that I found that are vegan friendly. I like to pretend that these pancakes are super healthy and not as sinful as other red velvet pancakes because they are 1) vegan and 2) whole wheat.
The reality is that they are just as sinful but most importantly, just as delicious. I made these for D-Money for breakfast yesterday and he couldn’t believe they were vegan and asked when we would be having them again. When he asks for repeats, I know it’s good. The coolest thing about these pancakes is the batter can be made ahead of time and jarred for later use.
Do this! I made the recipe not realizing how many decadent pancakes I would get and was able to jar the rest. We will now be having these on Valentine’s Day for breakfast and maybe my hubby will serve them to me in bed (hint, hint) =)
Serves: A lot! Seriously, I only made 8 medium pancakes and jarred the rest. My guess is that we will be getting at least 20 pancakes from this batter.
Ingredients (pancake batter):
2 1/4 cups organic wheat flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups organic soy milk
2 tablespoons white vinegar
1/2 cup sugar
1/3 cup soften Earth Balance butter
1/2 cup organic soy milk
2 teaspoons vanilla extract
a lot of red food coloring (you want a deep red color so be generous!)
Ingredients (creamy glaze):
6 ounces vegan cream cheese (Go Veggie! has a good one)
1/2 cup organic soy milk
6 tablespoons softened Earth Balance butter
1/2 teaspoon vanilla extract
2 cups powdered sugar (I know it’s a lot but it’s worth it)
In a medium mixing bowl, whisk the dry ingredients: organic wheat flour , cocoa powder, baking powder, baking soda and salt. In a small bowl or cup, place the 2 cups soy milk and add in the white vinegar and let sit for a few minutes while you do the next steps. In a large mixing bowl mix the sugar, butter, the remaining 1/2 cup soy milk, vanilla extract and the food color. Start heating a pan for the pancakes over a medium heat. Now add the soy milk and vinegar to the large mixing bowl with the wet ingredients. Mix well. Slowly add in the dry ingredients until you have a semi thick batter. Add more flour if necessary. In a blender add the ingredients for the creamy glaze and blend until smooth. Can also use a hand held mixer. I like the glaze to be rich, thick and creamy but you can add more soy milk if you want to thin it out a little. Place some of the glaze in a Ziploc bag, snip off a small corner for drizzling. Now, ladle a large spoon of batter onto the hot pan and wait for bubbles to form then flip and wait a minute or two and then remove from heat. Repeat until you have the desired amount of pancakes. If there is left over batter and glaze, jar and refrigerated (use within a week).
Let me know if you decide to make these and how they turn out! They are definitely a new favorite for not only Valentine’s Day but those awesome brinner nights as well in our home. Don’t forget to check back Wednesday for a yummy vegan cupcake recipe to share with friends!