These Red Velvet Pancakes are the perfect healthy Valentines Day brunch recipe to share with your sweetheart or family! They are also vegan, gluten free and use no artificial food dye.
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 this isn’t even an exhaustive list! So yeah, I guess you can say the obsession is real.
But with Valentines Day around the corner, I knew I had to do something festive and these red velvet pancakes instantly came to mind. I mean, is there a better way to say “I love you” then with a tall stack of the good stuff drizzled in maple syrup? Definitely not. Plus, there is something universally satisfying about red velvet flavoured ANYTHING, so you absolutely know you are in for a treat with this recipe.
Table of contents
Why This Recipe Works
Red velvet cupcakes are one of my favourite Valentines Day treats. I mean considering they are red and chocolate flavoured, they basically scream Valentines Day! So we are transforming all of the yummy goodness of our favourite cupcakes into pancake form with these healthy red velvet pancakes. Here are a few reasons why you’re going to LOVE this recipe.
- Protein packed (19 grams per serving)
- High fibre (13 grams per serving)
- Gluten free
- Uses natural food colouring
- Has a delicious cream cheese filling!
Flax egg – To make this recipe vegan, we are swapping out the egg for something a little more vegan friendly by using a flax egg. We simply combine 1 part ground flax seed and 2 parts almond milk and let it sit in the fridge until it thickens. I love making flax eggs because they add a ton of omega 3s, fibre and protein to these red velvet pancakes.
Banana – To help cut back on added sugar, we like to sweeten the pancake batter with a mashed banana.
Oat Flour – Making oat flour from scratch is super easy to prepare (see Recipe FAQ below). But if you’re in a pinch, you can also pay the premium and buy gluten free oat flour as well.
Cream Cheese Filling – Real talk, a cream cheese filling is absolutely essential to making this red velvet pancakes as authentic as possible. So we combine vegan cream cheese with non-dairy yogurt and sweetening to taste.
Protein Powder – To up the protein factor we add a healthy dose of chocolate vegan protein powder. This helps to not only add more chocolate flavour to the pancakes but also makes them more satiating and balanced.
Food colouring – To make these red velvet pancakes red in colour without using artificial food dye, we have two options. You can either use pureed beets or natural food colouring. If you are going the natural food colouring route, I like using Color Garden or this beet root one.
How to Make This Recipe
Step 1: In a mixing bowl, combine all dry ingredients including protein powder, oat flour, cinnamon, cocoa powder, baking soda, and salt.
Step 2: Add wet ingredients to the mixing bowl including mashed banana, yogurt, almond milk, vanilla, flax egg, and maple syrup.
Step 3: Add pureed beets or natural food colouring to the pancake mix and combine and mix until it reaches your desired colour.
Step 4-5: Heat coconut oil over a large nonstick skillet over medium heat and add 1/4 cup of batter to form one pancake. Cook until golden brown on both sides.
Step 6: Meanwhile, mix together the cream cheese, yogurt, lemon, maple and vanilla until well incorporated and transfer to a piping bag.
Since we are using oat four in this recipe, it tends to yield a thicker batter. For this reason, you won’t get the same bubbling effect to indicate when the pancake is ready to be flipped. So instead, look for browning around the edges of the pancakes before flipping.
If you don’t have a piping bag on hand, one of my favourite hacks is to simply use a Ziploc bag or sandwich bag instead. You can do this by adding the cream cheese filling to the inside of a sandwich bag and cutting the tip of one of the bottom corners to create a small opening. You can then treat it exactly as you would a piping bag by squeezing the bag until the filling comes out of the opening.
These pancakes last around 2-3 days in the fridge.
Yes absolutely! I love to freeze pancakes as it makes for an easy grab and go breakfast on busy mornings. These pancakes will freeze for up to 3 months.
If you don’t want to use protein powder, you can add 1/4 cup of hemp seed to the dry batter (provides 13 grams of provide) or substitute the almond milk for soy milk which provides around 7 grams of protein per cup compared to almond milk which only provides 1 gram of protein. If you don’t need to make these red velvet pancakes vegan, you can use Greek yogurt or cottage cheese in the wet batter. I would also suggest adding an extra tablespoon of cocoa powder so you don’t miss out on the chocolate flavour.
Super easy! All you gotta do is pulse gluten free oats in the food processor or a high speed blender until it reaches a flour like consistency.
More Recipes You Might Like
Here are some more great Vegan Valentine’s Day recipes that I know you would love.
- VEGAN BEET SOUP WITH APPLES & GINGER
- STRAWBERRY CUCUMBER SALAD
- VEGAN RED VELVET FONDUE
- NUTELLA PROTEIN PANCAKES
What will you be making for Valentines Day for your sweetie or family?
Red Velvet Pancakes (Vegan, Gluten Free, Food Dye Free)
- 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!
Have you tried making these red velvet pancakes? Let me know your thoughts down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.