To make the heart shape you just need to use a heart shaped cookie cutter or free hand it! There are only a couple of days left until the end of the Vegan Valentine’s Day Challenge, its crazy how much baking I've done over the past almost two weeks! I really hope you guys have enjoyed the recipes as much as I have in making them!
If there’s anything else you want to see on the blog please just let me know! I am open to any suggestions you guys have.
- Alexis ♥
Vegan Red Velvet Pancakes
- 1 ½ cups flour
- 1 ½ cups milk
- 1 Flax Egg (1 Tablespoon flax meal + 3 Tablespoons warm water)
- ½ cup Sugar
- ¼ cup Vegan Butter
- 3 Tablespoons Cocoa
- ½ Tablespoon Vegan Red Food Coloring
- 1 ½ Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 cup Powdered Sugar
- 1-2 Tablespoons Non-dairy Milk
- ½ Teaspoon Vanilla Extract
Mix together your flax seed meal and water and set aside until it becomes gelatinous.
Sift together your dry ingredients the flour, cocoa, salt, baking powder and baking soda and set aside.
Cream together your butter and sugar until light and fluffy and then beat in the flax egg, vanilla extract, red food coloring and milk.
Slowly add your dry ingredients to the wet ones until combined, its okay if there’s lumps. Be sure not to over mix the batter.
Heat a non-stick pan or griddle with a nonstick spray or butter on medium heat. Using a ¼ - 1/3 cup measure add your batter to your pan, using the measuring cup to spread out the batter. Reduce your heat to medium low and flip when you see bubbles starting to form around the edges of the pancakes. Cook your pancakes for 2-3 minutes or until golden brown on both sides. Before moving onto your other pancakes, be sure to wipe your pan off and add a little bit more spray or butter.
For the Glaze
Whisk together the powdered sugar, vanilla extract and milk until its well combined and then drizzle over the red velvet pancakes.