Red Velvet Pancakes

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

• 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

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

• 1 1/2 cup pomegranate juice
• 1/2 lemon, juiced 
• 2 tbsp pure maple syrup
• Rawcology Apple Cinnamon Oat Clusters

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!