These vegan Red Velvet Pancakes are going to be your new favorite breakfast! Layered with a sweet cashew cream, this fluffy stack is the perfect start to any day.

What’s your favorite cupcake flavor? Mine is red velvet for sure. And yes, I know that it is technically just chocolate cake dyed red, but it’s still my favorite! First of all, it’s different from chocolate because it comes with cream cheese icing (which is undoubtedly the best frosting). Second, it looks way prettier! Like, tell me that a nice deep red isn’t more aesthetic than brown chocolate. That’s right, you can’t because it’s not true.

Since I love red velvet cake so much, I figured why not try making it in pancake form? After all, pancakes are just that – cakes you make in a pan. With that logic, I set out to create the perfect red velvet pancake recipe. The result? One of the most beautiful and decadent breakfasts I’ve ever had.

These pancakes have a gorgeous deep red color, perfectly fluffy texture, and sweet vanilla cashew cream filling. They’re also free of eggs and dairy, perfect for vegans or anyone with allergies! You’ll definitely want to add this to your rotation of pancake recipes to try.

How To Make Vegan Red Velvet Pancakes With Cashew Cream

Vegan Red Velvet Pancakes Ingredients

For the Pancakes

• 2 tbsp ground flax
• 6 tbsp water
• 1 1/3 cup soy milk
• 2 tbsp lemon juice
• 1 1/3 cup all-purpose flour
• 3 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp unsweetened cocoa powder
• Pinch of salt
• 2 tsp vegan red gel food coloring
• 2 tbsp vegan butter or coconut oil melted
• 1 tsp vanilla extract

For the Cashew Cream

• 1 cup raw cashews
• 1/2 cup soy milk
• 1 tbsp coconut oil
• 1 tsp pure vanilla extract
• 1 tbsp maple syrup

For Assembly

• Powdered sugar
• Fresh strawberries (Optional)
• Fresh raspberries
• Maple syrup

Instructions

For the Pancakes

1. In a small bowl, stir together ground flax and water. Set aside to thicken.
2. Measure out the soy milk and pour in the lemon juice. Set aside to curdle.
3. Whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large mixing bowl.
4. Pour in the prepared flax egg, buttermilk, red food coloring, melted butter or coconut oil, and vanilla. Stir to combine.
5. Grease a griddle or skillet and place over medium heat. Drop ladlefuls of batter at a time and cook until ready to flip about 2 minutes. Flip pancakes and cook until done about 1 minute. Repeat with the remaining batter.

For the Cashew Cream

1. Place the cashews in a small saucepan and fill with water until the cashews are covered.
2. Cover the pan and bring to a boil over medium-high heat. Boil for 2-3 minutes, then drain. Transfer drained cashews to a high-speed blender.
3. Add soy milk, coconut oil, vanilla, and maple syrup to the blender and blend on high speed until smooth.

For Assembly

1. Place a pancake onto a plate and spread a layer of the cashew cream on top. Add layers of alternating pancakes and cashew cream, finishing with a pancake on top.
2. Sift on some powdered sugar and decorate with fresh strawberries and raspberries. Serve with maple syrup.

Easy and delicious variations of Vegan Red Velvet Pancakes

Chocolate Chip Delight: Make your pancakes extra chocolaty by adding vegan chocolate chips to the batter. Drizzle some chocolate sauce on top and maybe a little dairy-free whipped cream for a treat.

Berry Bonanza: Boost the fruity goodness by tossing in a mix of fresh berries like blueberries, raspberries, or strawberries. Serve with a simple berry compote for an extra burst of flavor.

Citrus Surprise: Give your pancakes a zesty kick by grating a bit of orange or lemon zest into the batter. Pair them with a cashew cream infused with a hint of citrus and a sprinkle of powdered sugar.

Coconut Paradise: Take your taste buds on a tropical vacation by adding shredded coconut to the batter. Drizzle with coconut cream and top with toasted coconut flakes for an exotic twist.

Nutty Crunch Pleasure: Add some crunch to your pancakes by mixing in chopped nuts like walnuts or pecans. Layer with a creamy cashew spread and sprinkle more nuts on top for a delightful texture.

Conclusion

In conclusion, these Vegan Red Velvet Pancakes with Cashew Cream offer a delightful blend of rich cocoa flavors, vibrant colors, and creamy textures. Perfect for any special breakfast or brunch, these pancakes are a treat for both the eyes and the taste buds. Enjoy the joy they bring to your table, and savor each delicious bite!

FAQ

Can I use a different food coloring instead of red gel food coloring for Vegan Red Velvet Pancakes?

• Certainly! You can use natural alternatives like beet juice or pomegranate juice for a red hue without artificial coloring.

Is it possible to make the cashew cream ahead of time for Vegan Red Velvet Pancakes?

• Absolutely! Prepare the cashew cream in advance and store it in the refrigerator. Give it a good stir before using to maintain its creamy consistency.

Can I freeze Vegan Red Velvet Pancakes for later consumption?

• Yes, you can freeze the Vegan Red Velvet Pancakes. Ensure they are fully cooled, separate each with parchment paper, and store in an airtight container. Reheat in a toaster or oven when ready to enjoy.

Is it necessary to use soy milk, or can I choose a different plant-based milk for Vegan Red Velvet Pancakes?

• Feel free to use any plant-based milk of your preference for Vegan Red Velvet Pancakes. Almond milk, oat milk, or coconut milk are suitable alternatives.

Can I make the pancake batter the night before for Vegan Red Velvet Pancakes?

• Certainly! Prepare the pancake batter the night before and refrigerate. Just be sure to give it a gentle stir before cooking for the best results.

Vegan Red Velvet Pancakes With Cashew Cream

Recipe by Food by AyakaCourse: Breakfast, BrunchCuisine: American, Dairy Free, VeganDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

524.7

kcal

If you like red velvet cake, these pancakes are going to be your new favorite breakfast! Layered with a sweet cashew cream, this fluffy stack is the perfect start to any day.

Ingredients

• For the Pancakes

• 2 tbsp ground flax

• 6 tbsp water

• 1 1/3 cup soy milk

• 2 tbsp lemon juice

• 1 1/3 cup all-purpose flour

• 3 tbsp granulated sugar

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 2 tbsp unsweetened cocoa powder

• Pinch of salt

• 2 tsp vegan red gel food coloring

• 2 tbsp vegan butter or coconut oil melted

• 1 tsp vanilla extract

• For the Cashew Cream

• 1 cup raw cashews

• 1/2 cup soy milk

• 1 tbsp coconut oil

• 1 tsp pure vanilla extract

• 1 tbsp maple syrup

• For Assembly

• Powdered sugar

• Fresh strawberries

• Fresh raspberries

• Maple syrup

Directions

• For the Pancakes
• In a small bowl, stir together ground flax and water. Set aside to thicken.
• Measure out the soy milk and pour in the lemon juice. Set aside to curdle.
• Whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large mixing bowl.
• Pour in the prepared flax egg, buttermilk, red food coloring, melted butter or coconut oil, and vanilla. Stir to combine.
• Grease a griddle or skillet and place over medium heat. Drop ladlefuls of batter at a time and cook until ready to flip about 2 minutes. Flip pancakes and cook until done about 1 minute. Repeat with the remaining batter.
• For the Cashew Cream
• Place the cashews in a small saucepan and fill with water just until the cashews are covered.
• Cover the pan and bring to a boil over medium-high heat. Boil for 2-3 minutes, then drain. Transfer drained cashews to a high-speed blender.
• Add soy milk, coconut oil, vanilla, and maple syrup to the blender and blend on high speed until smooth.
• For Assembly
• Place a pancake onto a plate and spread a layer of the cashew cream on top. Add layers of alternating pancakes and cashew cream, finishing with a pancake on top.
• Sift on some powdered sugar and decorate with fresh strawberries and raspberries. Serve with maple syrup.