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Master Chef Alum Reece Highnell Shares The Ultimate Vegan Red Velvet Pancake Recipe

Vegan Red Velvet Pancakes

Serves: 4 

Prep time: 5 minutes 

Cooking time: 15 minutes 







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.


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