Red velvet pancakes… chocolate made pink for the special occasion and potentially any other day you feel like showing yourself some love.
Thick and fluffy, lightly chocolaty pancakes, gluten free, vegan friendly option, topped and layered a little with a vanilla and maple sweetened cream cheese like frosting. You could use actual cream cheese but I prefer to leave the dairy eating for ice cream and the odd pizza here and there. Nushfoods have a great dairy free almond based cream cheese alternative that works a treat!
All the pink things jewels on top, raspberries and pomegranate, along with some intense cacao nibs for crunch and that true cacao kick. Flaked toasted almonds and fresh mint because I happened to have some on hand and I don’t know about you but when I use fresh mint in my breakfast recipes I just feel like I’ve been served up something in a restaurant!
Some days I feel I could babble on forever, others not so much. Today is one of the latter after a 15 hour round trip to Manchester for work I’m feeling slightly delirious at this point but I have every great intention of doing nothing work related for at least 23 hours tomorrow, including hobby like work which includes writing blog posts so I figured I’d make use of the lingering caffeine in my system and get my post ready ahead of Valentines Day to give you a pink inspired breakfast idea…pink but a little more subtle!
Happy Valentine’s Day, do something special for yourself today… and remember to create the habit throughout the year from here on in!
Red Velvet PancakesPrint Recipe
- 130g gluten free flour
- 2 tbsp (14g) cocoa powder
- 2 tsp (8g) beet powder
- 1 tsp baking powder
- 1 large egg (or 1 tbsp MILLED chia seeds + 3 tbsp water for a vegan friendly version)
- 2 tsp vanilla extract
- 2 tbsp (30ml) maple syrup
- 180ml oat milk or non dairy milk of choice
- 30ml maple syrup
- 80g Nushfoods Almond Milk Cream Cheese or cream cheese of choice if you want to use dairy
Whisk together all batter ingredients, flour through to oat milk, and set to one side for 5 minutes. If using the chia seed to replace the egg there is not need to pre mix with the water just add the extra water to the batter.
Preheat a large pan over a medium heat. Grease with spray oil.
Cook just shy of 1/4 cup measures of the batter in the pan. Allow to cook for 2 - 3 minutes or until you can see the edges firming up. Flip and cook for 1 -2 minutes more.
Whisk together cream cheese with maple syrup and vanilla.
I prefer to allow the pancakes to cool just a little before layering up and topping with berries, pomegranate, cacao nibs, flaked almonds, some fresh mint for a pop of colour and freshness and an extra drizzle of maple syrup!