Vegan red velvet pancakes
It’s useful: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
2 cups (250 g) plain white flour
2 teaspoons (9 g) of copper powder
¼ cup (50 g) of granulated erythritol or coconut sugar
2 teaspoons (4 g) of sugar-free cocoa powder
2 tablespoons (30 g) Melrose Essential Reds
Sprinkle with sea salt
2 teaspoons (10 g) vanilla extract
2 cups (400 g) almond milk
2 teaspoons (10 g) apple cider vinegar
coconut oil, for frying
Strawberries, chopped and chopped
Add flour, copper powder, granulated erythritol, cocoa powder, Melrose Essential Reds powder and a little sea salt to a large bowl. Mix to combine. Add to a separate bowl the vanilla extract, almond milk and apple cider vinegar in a jar and beat to combine. Pour the wet mixture into the dry mixture and stir until you create a smooth dough.
Heat a large skillet over medium-low heat and add a little coconut oil. Once hot, add ¼ panellet mixing cup and turn the pan to create a circle. Cook for 1-2 minutes, until you see bubbles form on the surface and the bottom is golden. Turn over, and cook for another 1-2 minutes until golden. Repeat until the mixture is complete.
Divide the panellets between plates and serve with a tablespoon of coconut yogurt, strawberries and grated chocolate.