Food / Wellbeing

A recipe for vegan red velvet pancakes

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.


Serves: 4

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


To serve

Coconut yoghurt

Shaved chocolate

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.


This recipe was created by Reece Highnell, owner of CakeBoi using a Melrose Health powder for added internal benefits. Enjoy!

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