Anyone want red velvet cake for breakfast? I made these vegan red velvet pancakes with beets as an alternative to the traditional calorie-bomb cake filled with sugar, butter and cream cheese and sometimes dyed with artificial red food coloring.
Topped with a cashew-based cream frosting, it is pretty much like eating the classic red velvet cake for breakfast! The red color comes from beets, a root vegetable rich in vitamins, minerals and a special types of phytonutrient pigment that gives it its red colored flesh. I’d say these vegan red velvet pancakes beet the classic red velvet cake.
Whole Food Feature: Beets
- Originate from Asian, European and North African regions where they grew in the wild. The varieties sold in markets and stores today are much larger. Beets can be prepared and used in many ways, including pickling, boiling, roasting and steaming for use in cold salads, smoothies, hot dishes and baked goods, where they offer some natural sweetness.
- Beetroot is an excellent source of folate and a good source of potassium and fiber. Beet greens, attached to the root, are edible and provide many nutrients as well.
- Naturally high in nitrate, which is converted to nitrite, nitric acid and other components in our bodies and offers many cardiovascular benefits. Beet root juice particularly has been shown in studies to improve athletic performance by increasing blood flow to muscles and lowering the amount of oxygen needed and time to exhaustion during exercise – great benefits for runners and other athletes.
- Beets are the richest food source of betalains, which are phytonutrients or pigments that give beets their color and have anti-inflammatory and antioxidant properties.
These Vegan Red Velvet Pancakes with Beets are
- Vegan (Dairy & Egg free)
- Oil free
- Naturally Sweetened
- Gluten free (if use oat flour)
- Nut free (if leave off the cashew cream)
- 1 cup (~140g) gluten free oat flour or whole wheat flour (for non-GF)
- 1 tsp (5g) baking powder
- 1/2 cup (120ml) unsweetened plain dairy free milk of choice
- 1/2 cup (~75g) puréed cooked whole red/purple beets blended or food processed until smooth
- 2 tbsp (12g) unsweetened cocoa powder
- 2 tbsp (30ml) pure maple syrup
- 1 cup (125g) unsalted raw cashews
- 1/3 cup (79ml) unsweetened plain dairy free milk of choice
- 1 tbsp (15ml) pure maple syrup
- 1 tbsp juice squeezed from fresh lemon
Place a frying pan on low-medium heat (about 1/3 of highest heat setting) on your stovetop. If making cashew cream, cover the cashews in hot tap water to soak for 10 minutes.
In a large bowl, add and combine well together the flour, cocoa powder and baking powder using a fork to break up any clumps.
Add the puréed beets, dairy free milk and maple syrup to the dry ingredients and combine well together until batter is smooth.
Ladle two heaping spoonfuls of batter onto the center of the heated pan. Cook for 2 to 3 minutes on one side or when the edges start to darken and firm up. Then flip the pancake over and cook on the other side for 2 to 3 minutes as well before removing from the pan. Repeat with rest of batter to make about 6 medium-sized pancakes.
When the pancakes are done cooking, let them cool down and meanwhile make the optional cashew cream. Strain the cashews to discard the soaking water. Add the cashews, dairy free milk, maple syrup and lemon juice into a blender or food processor and process until smooth. Enjoy your pancakes with a spoonful of cashew cream!
For 1 pancake (1/6 of recipe, without cashew cream)
Calories: 135, Fat: 1.5g, Carbs: 26g, Protein: 4g
For 1 tbsp (14g) cashew cream
Calories: 48, Fat: 3.5g (1.9g monounsaturated, 0.6g polyunsaturated, 0.6g saturated), Carbs: 3g, Protein: 1.5g