Red Velvet Pancakes


  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 cup pureed cooked beets* (more for more color)
  • 1 1/4 cups coconut milk
  • 2 tsp pure vanilla extract
  • 3-5 drops liquid stevia
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 small banana
  • 1/2 cup cacao
  • 1 cup full fat coconut milk chilled until very cold (only the thick part from the top of the can)
  • 2 tsp pure vanilla extract
  • 1/3 cup powdered sugar
  • 1/3 cup Vegan Cream Cheese
  • coconut oil for cooking pancakes
  • 2 cups fresh berries for serving
  • maple syrup for serving


  1. Roast beet in the oven on 350 degrees wrapped in aluminum foil for 35-40 minutes. In a food processor combine the roasted beets, banana, coconut milk, stevia, and vanilla extract. Add to the bowl with the dry ingredients (sea salt, baking powder, cacao, and flower)
  2. To make coconut cream, chill a medium bowl and beaters in the freezer until very cold. Place coconut cream in the chilled bowl and beat until stiff peaks, about 1-2 minutes. Add powdered sugar and vanilla and beat until combined. Set aside in the fridge to keep cold.
  3. To cook pancakes, heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts. Cook each for about 2-3 minutes on each side until lightly brown.
  4. Serve with chilled coconut cream, fresh berries and maple syrup if desired!

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