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Red Velvet Pancakes

Rawcology Red Velvet Plant Based Gluten Free Recipe

Feeling festive with this plant based, gluten free Red Velvet Pancake recipe. Whip them up, drizzle with sauce, top with some crunch and enjoy! 

 

Ingredients Wet
  • 1 cup plant based milk of choice
  • 1 tsp applecider vinegar 
  • 1 tsp pure vanilla
  • 3 tbsp olive oil
  • 1 tbsp beet crystals or red velvet powder
  • 1 flax egg

 

Dry
  • 1 cup gluten-free all purpose flour
  • 1/2 cup sorghum flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pink salt

 

Sauce

 

Method
  1. Add pomegranate juice and lemon juice into a small heavy bottomed pot.  Bring to a boil and reduce to a simmer.  Stir often to avoid burning.  The sauce will reduce into a thick syrup after approximately 30-45 minutes.  You want it to coat the back or a spoon.  Set aside for pancakes.
  2. Make flax egg by whisking 1 tbsp ground flax with 3 tbsp warm water.  Set aside to gel. Combine milk, apple cider vinegar, vanilla, olive oil and beet crystals in a large glass measuring cup and whisk to combine.  
  3. In a separate bowl whisk together dry ingredients.  Add wet to dry and fold in flax egg.
  4. Let batter rest while you heat a large griddle or non-stick pan.  Coat pan with spray, butter or oil.  This recipe makes approximately7 pancakes. Top with sauce and Apple Cinnamon Oat Clusters!

Tagged: Breakfasts