Red Velvet Pancakes (Dairy-Free)
about 12 to 15 three-inch pancakes.
Make a breakfast special with these gluten-free and dairy-free Red Velvet Pancakes made with our Bread Mix. Try also our Red Velvet Pancakes made with our Baking & Pancake Mix.
1 ½ cups Pamela's Bread Mix
- 3 TBSP brown sugar
- 3 TBSP cocoa powder (unsweetened)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate rice milk (Rice Dream Chocolate, unsweetened)
- 1 tsp cider vinegar
- 2 large eggs
- 2 TBSP Earth Balance, melted
- 1 tsp vanilla
- ½ cup club soda
- ½ tsp red food coloring (optional)
Whisk together all the dry ingredients in a medium bowl. In a separate bowl mix all the liquid ingredients. Add liquids to dry and mix well.
Cook on medium-low (275-300° for an electric griddle) on lightly oiled griddle. Scoop out about 1/4 cup batter and smooth into a circle if batter is thick. Batter will take longer to cook due to the lower cooking temperature. Flip when bubbles form and rise up and pancake's edge dulls.
These pancakes need to cook at a lower than normal temperature or they will scorch.