Oh no I’m getting festive. I just can’t stop myself when it comes to Valentine’s Day. It’s such a cute holiday.
What have we got here? Vegan Red Velvet pancakes layered with a vanilla Nuzest protein icing & topped with a chocolate sauce, cocowhip, cacao nibs, raspberries, and sprinklesss. This pancake recipe is just yes. I’m going to stick with this for a while I think. Not too dense, not too mushy. Love.
Shoutout to Leah, this one’s for you. We are going to have a galentine’s date in NYC at the end of the month! Leah is a fellow blogger that I met 3 ish years ago, and we’ve had a couple of times to hang out in the past. I am visiting NYC at the end of the month with my mom, and Leah is conveniently there right now for an internship! So yaaaay we get to eat together at vegan restaurants every hour on the hour. Ha. Hahaha. But really probably.
Vegan Red Velvet Pancakes
- 1/4 cup spelt flour
- 1 TBSP coconut flour
- 1/2 TBSP ground flax
- 1 tsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 stevia packet
- 1/3-1/2 cup almond milk
- 3-5 drops red food coloring (Optional)
Mix all of the ingredients in a bowl. You want to add the milk last; add it slowly until you get the desired pancake batter consistency. I ended up using the full 1/2 cup! Cook the pancakes in a large sprayed pan over a medium/low heat. Makes 4 pancakes.
For the icing in between each layer, I used Nuzest protein, water, stevia, and coconut flour! I didn’t measure but just mixed to get a nice consistency. The chocolate sauce is unsweetened cocoa, water, and stevia.
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