We're not big fans of the idea of guilt-free food. In our view, no food should come with guilt. That said, if you are looking for a breakfast treat that has all the flavour but none of the ingredients that can cause upset, look no further than these red velvet pancakes. A dairy-free option for our lactose-intolerant and vegan friends, this is a breakfast delight you'll be making on repeat.
Prep time: 5 minutes
Cooking time: 15 minutes
Dietaries: Dairy-free, Vegetarian, Vegan
2 cups (250g) white plain flour
2 teaspoons (9g) baking powder
¼ cup (50g) granulated erythritol or coconut sugar
2 teaspoons (4g) unsweetened cocoa powder
2 tablespoon (30g) Melrose Essential Reds Pinch sea salt
2 teaspoons (10g) vanilla extract
2 cups (400g) almond milk
2 teaspoons (10g) apple cider vinegar coconut oil, for frying
Strawberries, hulled and sliced
Add flour, baking powder, granulated erythritol, cocoa powder, Melrose Essential Reds powder and a pinch of sea salt to a large mixing bowl. Mix to combine. To a separate bowl, add in the vanilla extract, almond milk and apple cider vinegar into a jug and whisk to combine. Pour the wet mixture into the dry mixture, and stir through until you create a smooth batter.
Heat a large frying pan over low-medium heat and add in a little coconut oil. Once hot, add in ¼ cup of pancake mixture and swirl the pan to create a circle. Cook for 1-2 minute, until you see bubbles forming on the surface and the bottom is golden brown. Flip, then cook for another 1-2 minutes until golden brown. Repeat until the mixture is all used up.
Divide the pancakes between plates and serve with a dollop of coconut yoghurt, strawberries and shaved chocolate.