Red Velvet Pancakes

Posted by in Breakfast, Chocolate, Cooking, Pancakes, Sweets, Valentine's Day | 0 comments











Hello & Happy Wednesday!!






I’m not a huge pancakes person, as I find them somewhat too sweet and I prefer a stack of vegan french toast.. 



But these Vegan Red Velvet Pancakes taste like the classic red velvet cake, sans tons of sugar and preservatives with added nutrients!



What’s strange is that the beets really compliment the chocolate favor. 


(I know this because I served them without dropping the bomb that there was beets in it and nobody could tell!)








What’s really on point with this recipe is that the bananas add a softness to the pancakes, the beets a perf color, the cacao a rich chocolate flavor, and the cream cheese the perfect compliment to a a tall stack of Vegan Red Velvet  Pancakes!!





If you love Red Velvet, love fun recipes, or have an affinity for beets.. 


You have to try this recipe!






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Why this recipe rocks: 




Nutrient dense

Coconut Cream

Rich chocolate flavor

Bright Color



Minimal ingredients

Great for entertaining

Great for kids











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Yields 10 pancakes

Vegan Red Velvet Pancakes

20 minPrep Time

35 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 cup pureed cooked beets* (more for more color)
  • 1 1/4 cups coconut milk
  • 2 tsp pure vanilla extract
  • 3-5 drops liquid stevia
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 small banana
  • 1/2 cup cacao
  • Coconut Cream
  • 1 cup full fat coconut milk chilled until very cold (only the thick part from the top of the can)
  • 2 tsp pure vanilla extract
  • 1/3 cup powdered sugar
  • 1/3 cup vegan cream cheese
  • coconut oil for cooking pancakes
  • 2 cups fresh berries for serving
  • maple syrup for serving


  1. Roast beet in the oven on 350 degrees wrapped in aluminum foil for 35-40 minutes. In a food processor combine the roasted beets, banana, coconut milk, stevia, and vanilla extract. Add to the bowl with the dry ingredients (sea salt, baking powder, cacao, and flower)
  2. To make coconut cream, chill a medium bowl and beaters in the freezer until very cold. Place coconut cream in the chilled bowl and beat until stiff peaks, about 1-2 minutes. Add powdered sugar and vanilla and beat until combined. Set aside in the fridge to keep cold.
  3. To cook pancakes, heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts. Cook each for about 2-3 minutes on each side until lightly brown.
  4. Serve with chilled coconut cream, fresh berries and maple syrup if desired!














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