Red Velvet Pancakes (Dairy-Free)

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.


    Yield: about 12 to 15 three-inch pancakes.

    • 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.

    Chef's Note: These pancakes need to cook at a lower than normal temperature or they will scorch.

Customer Reviews

Based on 1 review

I made plain pancakes without coloring and used milk and butter. They came out nice and fluffy. The portion would serve may be 3-4 adults.Used the skillet on low flame and not the electric griddle. They were not sweet, but was good with honey and banana.