Vegan Red Velvet Protein Pancakes

By Jennifer

5 Person

75 Minutes

350 Calories

These Vegan Red Velvet Protein Pancakes with natural beet food coloring from beets is the perfect romantic gluten-free, healthy Valentine's Day brunch recipe to share with your sweetheart or family!

Ingredients

Garnish

Maple syrup if desired
Pomegranate arils
Vegan chocolate shavings

Cream Cheese Drizzle

2 tsp. maple syrup
Juice of 1 lemon wedge
1 tsp. Vanilla extract
1/4 cup plain coconut or almond yogurt
4 oz. vegan cream cheese

Pancakes

Coconut oil for cooking
1/4 cup pureed beets or natural red food colouring
3 tbsp. maple syrup
1 medium ripe banana mashed
1 prepared flax egg
2/3 cup unsweetened vanilla almond milk
1 cup plain coconut or almond yogurt
1 tsp. pure vanilla extract
Pinch salt
1/2 tsp. baking powder
1 tbsp. unsweetened cocoa powder
1/4 cup vegan chocolate protein powder
1 tsp. cinnamon
1 1/2 cups gluten-free oats pureed into a flour

Flax Egg

2 tbsp. unsweetened vanilla almond milk
1 tbsp. flax

Method

01

In a small ramekin, mix together the flax with the almond milk and sit in the fridge to set up for an hour.
02

Once it reaches a gloopy egg-like consistency, mix together the dry ingredients of the pancakes. Then add in all of the wet ingredients including the beets. If you're using food coloring, you can omit this until everything is incorporated, then add your food coloring and mix until it reaches your desired color.
03

Preheat a large nonstick skillet over medium heat and add in a little coconut oil. Add 1/4 cup of batter in a circle and cook until golden brown on both sides.
04

Meanwhile, mix together the cream cheese, yogurt, lemon, maple, and vanilla until well incorporated and transfer to a piping bag.
05

Stack the pancakes with a generous layer of the cream cheese yogurt and top with chocolate, pomegranate arils, and maple syrup, if desired. Enjoy!

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Vegan Red Velvet Protein Pancakes

4.6

( By Jennifer )

These Vegan Red Velvet Protein Pancakes with natural beet food coloring from beets is the perfect romantic gluten-free, healthy Valentine's Day brunch recipe to share with your sweetheart or family!

01 Information

Grade easy
Serving 5 servings
Calorie 350 Kcal
Prep Time 70 Mins
Cook Time 5 Mins
Total Time 75 Mins

02 Ingredients

Garnish

Maple syrup if desired

Pomegranate arils

Vegan chocolate shavings

Cream Cheese Drizzle

2 tsp. maple syrup

Juice of 1 lemon wedge

1 tsp. Vanilla extract

1/4 cup plain coconut or almond yogurt

4 oz. vegan cream cheese

Pancakes

Coconut oil for cooking

1/4 cup pureed beets or natural red food colouring

3 tbsp. maple syrup

1 medium ripe banana mashed

1 prepared flax egg

2/3 cup unsweetened vanilla almond milk

1 cup plain coconut or almond yogurt

1 tsp. pure vanilla extract

Pinch salt

1/2 tsp. baking powder

1 tbsp. unsweetened cocoa powder

1/4 cup vegan chocolate protein powder

1 tsp. cinnamon

1 1/2 cups gluten-free oats pureed into a flour

Flax Egg

2 tbsp. unsweetened vanilla almond milk

1 tbsp. flax

03 Method

Step 1

In a small ramekin, mix together the flax with the almond milk and sit in the fridge to set up for an hour.

Step 2

Once it reaches a gloopy egg-like consistency, mix together the dry ingredients of the pancakes. Then add in all of the wet ingredients including the beets. If you're using food coloring, you can omit this until everything is incorporated, then add your food coloring and mix until it reaches your desired color.

Step 3

Preheat a large nonstick skillet over medium heat and add in a little coconut oil. Add 1/4 cup of batter in a circle and cook until golden brown on both sides.

Step 4

Meanwhile, mix together the cream cheese, yogurt, lemon, maple, and vanilla until well incorporated and transfer to a piping bag.

Step 5

Stack the pancakes with a generous layer of the cream cheese yogurt and top with chocolate, pomegranate arils, and maple syrup, if desired. Enjoy!

04 Author