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Red Velvet Pancakes

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< 1 min read
Summary

The aroma of rich velvety pancakes will be your family’s wake-up call, naturally elevating the collective morning mood. These pancakes are different from traditional pancakes in that they’re low in sugar and packed with fiber from the oat flour and raspberries. Add more fresh raspberries and a drizzle of maple syrup or Fair Trade dark chocolate to enhance their goodness.

Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

Dry Ingredients
 1 cup organic oat flour
 1 tsp baking powder
 ¼ cup cocoa powder (Fair Trade or Direct Trade)
 ¼ tsp salt (optional)
Wet Ingredients
 ½ cup plant-based milk (plain, unsweetened)
 1 tsp vanilla extract
 1 tbsp organic apple cider vinegar
 ¼ cup organic applesauce
 ½ cup raspberries
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)

Directions

1

Mix all dry ingredients together in a large bowl.

2

Add the milk, vanilla, apple cider vinegar, applesauce, raspberries, and maple syrup to a food processor and blend until mostly smooth (it’s okay if there are still pieces of raspberry. You just want them mostly blended). Alternatively, you can mash the raspberries with a fork or spatula then whisk the wet ingredients by hand until well combined and the raspberries are broken down but still visible.

3

Add the wet ingredients to the dry and mix until combined and you have a pancake-like consistency.

4

Spray a griddle with a little avocado oil to prevent the pancakes from sticking and warm the griddle on medium heat for 30–60 seconds. Spoon the pancake mixture onto the griddle with a ladle to form 4” round pancakes, which will give you approximately 6–8 pancakes in total. You may have to cook them in two batches.

5

Turn the heat down to low-medium and cook the pancakes on each side until browned, about 2–3 minutes per side.

Chef's Notes

Substitutions
Instead of oat flour, use organic whole wheat flour or half oat and half whole wheat.

Substitute organic strawberries for raspberries.

In place of applesauce, use mashed banana.

Prep Ahead
Make the batter the night before in preparation for the morning. You may have to add a bit more plant-based milk then to reach the desired consistency as it may have thickened.

Sugar-free
Instead of maple syrup, use date paste.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

Dry Ingredients
 1 cup organic oat flour
 1 tsp baking powder
 ¼ cup cocoa powder (Fair Trade or Direct Trade)
 ¼ tsp salt (optional)
Wet Ingredients
 ½ cup plant-based milk (plain, unsweetened)
 1 tsp vanilla extract
 1 tbsp organic apple cider vinegar
 ¼ cup organic applesauce
 ½ cup raspberries
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)

Directions

1

Mix all dry ingredients together in a large bowl.

2

Add the milk, vanilla, apple cider vinegar, applesauce, raspberries, and maple syrup to a food processor and blend until mostly smooth (it’s okay if there are still pieces of raspberry. You just want them mostly blended). Alternatively, you can mash the raspberries with a fork or spatula then whisk the wet ingredients by hand until well combined and the raspberries are broken down but still visible.

3

Add the wet ingredients to the dry and mix until combined and you have a pancake-like consistency.

4

Spray a griddle with a little avocado oil to prevent the pancakes from sticking and warm the griddle on medium heat for 30–60 seconds. Spoon the pancake mixture onto the griddle with a ladle to form 4” round pancakes, which will give you approximately 6–8 pancakes in total. You may have to cook them in two batches.

5

Turn the heat down to low-medium and cook the pancakes on each side until browned, about 2–3 minutes per side.

Red Velvet Pancakes