Vegan Red Velvet Mini Pancakes Recipe
- 1 and 1/2 cups all purpose flour
- 1 and 1/4 cups milk of choice (dairy free, almond or soy milk)
- 1 tbsp unsweetened cocoa powder
- 3 tbsp sugar
- 1 and 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tsp apple cider vinegar
- 1 tsp red gel food coloring
- coconut oil for cooking
- Sambucol Black Elderberry Syrup for serving
Pour milk and apple cider vinegar in a jar and set aside for 5 minutes to create a vegan buttermilk.
Place the dry ingredients in a mixing bowl. Gently whisk in vegan buttermilk until everything is combined. Add the red food coloring and mix until fully incorporated and you have a deep red colored batter. Add a splash of milk if needed.
Carefully pour batter into a squeeze bottle or piping bag. Heat a non-stick skillet/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 top. Then flip and cook on the other side for another 30 seconds until the pancakes are cooked through. I found it easiest to use the back of a small spatula and butter knife to flip, and to not overcrowd the skillet.
Repeat with leftover batter.
Serve with milk, your favorite toppings, and a drizzle of Sambucol Elderberry Syrup!