Red Velvet Pancakes
Makes about 8 small pancakes
Ingredients
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
pinch salt
vegan spread/coconut oil/oil spray to grease the pan
Method
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!
