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 into your rotation of pancake recipes to try.

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Vegan Red Velvet Pancakes With Cashew Cream

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.

Course Breakfast, Brunch, Main Course

Cuisine American, Dairy Free, Vegan, Vegetarian

Keyword 10 minute vegan breakfast, best vegan recipes, breakfast, brunch ideas, cashew cream, cashew recipes, pancakes, red velvet, red velvet pancakes, valentines day, vegan pancakes, vegan recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 servings

Calories 524.7 kcal

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

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 remaining batter.

For the Cashew Cream

1. Place the cashews in a small saucepan and fill with water just until 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.

Can’t get enough red velvet? Try out this cupcake recipe.