These Vegan Red Velvet Protein Pancakes with natural beet food coloring from beets is the perfect romantic gluten free, healthy Valentines Day brunch recipe to share with your sweetheart or family!
If you haven’t noticed, I’m totally obsessed with protein pancakes. I have made Black Forest protein pancakes, Strawberry Cheesecake protein pancakes, Peanut Butter and Chocolate protein pancakes and probably so many other variations. Im kind of obsessed. But with Valentines Day around the corner, I knew I had to do something festive and these vegan red velvet protein pancakes instantly came to mind. I mean, come on, there is something universally satisfying about the combination of red-tinted chocolate ANYTHING with a tangy cream cheese frosting. I’m legit obsessed.
How to Make Vegan Red Velvet Protein Pancakes
Making pancakes vegan can be surprisingly easy, tasty and super nutritious. I generally start all my pancakes with gluten free oats that I’ve pulsed in a food processor until they reach a flour! This is so easy to do yourself but in a pinch, you can also pay the premium and buy gluten free oat flour as well. I just have about 10 KG of oats in my house ready to be consumed so why not. To hold my Vegan Red Velvet Protein Pancakes together, I use a flax egg which is 1 part ground flax seed and 2 parts almond milk and let it sit in the fridge until its gloopy and sticky. I love making flax eggs because they add a ton of omega 3s, fibre and protein to your pancakes and of course, keep it vegan for our plant-based friends.
I also add ripe mashed banana so I can cut back on the added sugar, and add a healthy dose of chocolate vegan protein powder so that we can up the protein without using greek yogurt or cottage cheese (which is another one of my favourite tricks). I then make these vegan red velvet protein pancakes red naturally with pureed beets! Not only does that add a ton of flavour but it helps you avoid red food coloring. If you want to skip this step but still avoid the artificial food coloring, I like using natural food coloring like Color Garden or this beet root one. I have a friend who’s allergic to food colouring so now I always keep the natural stuff on hand.
But let’s get real here people. It is NOT an authentic recipe for Vegan Red Velvet Protein Pancakes if it doesn’t have some kind of cream cheese drizzle. Thankfully that’s as easy as mixing vegan cream cheese with non-dairy yogurt and sweetening to taste. Honestly, these babies don’t even need syrup, but if you add some, I don’t judge. It’s your Valentines Day, you do you.
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So my plan is to try to create a new pancake recipe every month since I’m legit obsessed with eating them, so now I want to know, what are your favourite flavours you want to see incorporated into a healthy pancake recipe?
Have you tried making my Vegan Red Velvet Protein Pancakes?
What will you be making for valentines day for your sweetie or family?
Leave me a comment below with your thoughts!
Vegan Red Velvet Protein Pancakes
- 1 tbsp flax
- 2 tbsp unsweetened vanilla almond milk
- 1 1/2 cups gluten free oats pureed into a flour
- 1 tsp cinnamon
- 1/4 cup vegan chocolate protein powder
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- Pinch salt
- 1 tsp pure vanilla extract
- 1 cup plain coconut or almond yogurt
- 2/3 cup unsweetened vanilla almond milk
- 1 prepared flax egg
- 1 medium ripe banana mashed
- 3 tbsp maple syrup
- 1/4 cup pureed beets or natural red food colouring
- Coconut oil for cooking
Cream cheese drizzle:
- Vegan chocolate shavings
- Pomegranate arils
- Maple syrup if desired
- In a small ramekin, mix together the flax with the almond milk and sit in the fridge to set up for an hour.
- 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 colour.
- 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.
- Meanwhile, mix together the cream cheese, yogurt, lemon, maple and vanilla until well incorporated and transfer to a piping bag.
- Stack the pancakes with a generous layer of the cream cheese yogurt and top with chocolate, pomegranate arils and maple syrup, if desired. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.