Vegan Red Velvet Pancake Cereal
Mini pancakes made with homemade vegan red velvet batter.
Servings 2
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/4 cups dairy free milk almond or soy work well
- 1 tbsp unsweetened cocoa powder
- 3 tbsp sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tsp apple cider vinegar
- 1 tsp red gel food coloring
- coconut oil for cooking
Instructions
- Pour milk and apple cider vinegar in a large drinking glass or jar and set aside for 5 minutes to create a vegan buttermilk.
- Whisk together the dry ingredients in a mixing bowl.
- Add the vegan buttermilk and whisk until combined.
- Now add the red food coloring and mix until fully incorporated to give a red batter.
- Add a splash of milk if needed to ensure a smooth and pourable batter.
- Carefully pour batter into a squeeze bottle or piping bag.
- Heat a non-stick skillet or griddle to medium-low. Lightly grease with coconut oil.
- Squeeze mini pancakes (about the size of a nickel) onto the hot surface of the skillet.
- Let the pancakes cook for 30-45 seconds until small bubbles form on the top. Then flip and cook on the other side for another 30 seconds until the pancakes are cooked through.
- Repeat with leftover batter.
- Serve with milk, your favorite toppings, and syrup!
Notes
I found it easiest to use the back of a small spatula and butter knife to flip the pancakes. It also helps to not overcrowd the skillet.
Leftover batter can be stored in the fridge for up to 3 days.
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days, and reheated before eating.
Doubling the recipe to serve more people works well!