I never really understood the purpose of these “Red Velvet” cakes when just putting some (toxic) red colour in your food. But I have to admit, it looks nice and so I thought about natural alternatives to artificial food colouring. So I came up with the idea of these red velvet beetroot pancakes! I love beetroot in all its possible ways so I had to try it. And it turned out to be extremely good! See yourself!
Vegan Red Velvet Beetroot Pancakes
What you need:
1 cup beet root mousse
1 cup rye flour (or flour of choice, gluten-free if needed)
1 cup unsweetened soy milk
1 tbsp apple cider vinegar
1-2 tbsp unrefined sugar (depending on how sweet you want it) or sweetener of choice
2 tsp baking powder
2 tbsp coconut oil
pinch of salt
oil for the pan
How to make them:
1. In a glass or cup, combine soy milk and vinegar and stir very well. According to many sources, this makes your soy milk to soy butter milk – perfect for baking! (But please, don’t make the mistake trying it without the other ingredients, it tastes awful :P) Let it rest for approximately ten minutes.
2. Sieve the flour in a bowl (in my experience this is very important, even though I didn’t believe it myself). Add sugar, baking powder, cinnamon and salt.
3. Melt your coconut oil and together with beet root mousse and soy butter milk pour it to the flour mixture. Stir well.
4. If your batter is too moist, add a little more flour. Now heat some oil in a pan and bake your pancakes until they are golden brown.
Idea, words, photography: Diana Ranegger