I have been wanting to make a red velvet recipe for so long now! Ever since I received the natural food colourings that I featured in my DIY Coconut Rainbow Sprinkles post, I’ve been creating so many colourful recipe ideas! And, of course the idea on the top of my recipe list was to make something that was a ‘red velvet’ colour. I’ve always loved red velvet cake and the beautiful deep red colour of its sponge. So, I knew I had to create a recipe for something similar – but made in a natural, healthier way, with natural colours.
Recently, Mister Chef sent me a lovely selection of their bakeware to try, and amongst my gifts was an amazing pancake batter dispenser! So, as soon as I saw the dispenser, I knew that my ‘red velvet’ recipe had to be for some pancakes.
I absolutely love using new gadgets to make food with, so I couldn’t wait to try all of my Mister Chef products. I always make pancakes at home, so my new dispenser was the perfect gift – it saves me so much time cleaning up, as it just simplifies the whole preparation process, as well as making it so much easier to cook evenly sized pancakes!
To make the red velvet colour, I used a mixture of Colouring Food’s red natural food colouring, some beetroot powder and cocoa powder. Together, this combination created such a beautiful shade of deep red! It was amazing. I was overwhelmed by the way these natural ingredients can create such a vibrant colour. I love it! I was so pleased with the result. I kept the pancakes simple, using a mixture of Doves Gluten Free Plain Flour and tapioca flour as the base. Then, I lightly sweetened the mixture using coconut sugar to keep the flavours quite subtle, leaving room to really get creative with flavours by using different toppings.
When I served these pancakes, I topped them with a mixture of Coconut Merchant’s Coconut Syrup, some blackberries and my DIY Coconut Rainbow Sprinkles. I think they would also taste really good with whipped coconut cream, cacao nibs, caramel, chocolate sauce, maple syrup, fresh fruit and so many other toppings. It’s such a versatile pancake recipe, so you can definitely get creative with it!
red velvet pancakes
makes about 8 small pancakes
2 tsp flax seeds + 1 tbsp water
1/2 cup (95g) Doves plain white gluten free flour
2 tbsp tapioca flour
2 tbsp coconut sugar – I used Coconut Merchants
1 tbsp cocoa powder
1/4 tsp beetroot powder
1/2 tsp natural red food colouring
3/4 cup (180 ml) rice milk
3 drops liquid stevia
vegan spread/coconut oil/oil spray to grease the pan
1. Firstly make your flax egg by combining the flax seeds and water into a bowl, mixing and then setting aside to gel. Next, add the plain flour, tapioca flour, cocoa powder, coconut sugar, beetroot powder and salt into a mixing bowl, and stir together. Then, scoop the flax egg on top of the flours and pour in the milk, stevia and red food colouring. Using a hand whisk, stir all of the ingredients together until the mixture is completely smooth – it should be fairly runny.
2. Then, pour the pancake mixture into your pancake mix dispenser. Place a good quality non-stick pan onto a high heat and add in some oil to grease it, and drop about 1/8th of the pancake mixture into the pan. Cook on this side for a minute or so until the mixture begins to cook through, then flip with a spatula, and cook for a further minute or so.
3. Repeat these steps until all of the pancake mixture has been used up, and then lastly serve them with whatever toppings you like. Enjoy!