Breakfast should be special, especially when spending time with family during the holidays. Festive food is one of the best parts of the holidays, and these Red Velvet Pancakes + Pomegranate are my new favorite holiday recipe! The pancakes are flavored with cocoa powder, vanilla, and cinnamon before adding red food dye for that classic red velvet look! Top with pomegranate seeds for even more red flare.
Christmas is almost here!
Does anyone else feel so inspired to cook around the holidays? Developing new ways to celebrate Christmas through food is such a rewarding experience for those who love cooking.
Breakfast is the perfect meal to experiment with! The family has to have a nourishing meal after all the energy it takes to open presents, so why not make it festive?
My Red Velvet Pancakes + Pomegranate are fluffy and light, and also red in color for Christmas! They taste just like a slice of red velvet cake along with juicy pomegranate arils on top that pop in your mouth!
I also like to top with whipped cream for a little extra sweetness. Feel free to add maple syrup, butter, or your favorite pancake toppings!
Pancakes are not a difficult recipe to make, but there are some tips to help make them extra delicious.
First, make sure you use buttermilk or a plant-based buttermilk mix. Buttermilk is a highly acidic dairy product that adds lots of flavor and delicacy to baked goods and sweets. Many times, you will see buttermilk pancake recipes online or in restaurants.
You can also use “buttermilk” if you are plant-based by adding apple cider vinegar to plant milk. The ACV will cause a reaction to the plant milk, allowing it to thicken just like buttermilk.
Both regular and plant-based buttermilk add the perfect flavor and texture to pancakes. Be sure to not skip on this ingredient!
For the Pancakes:
Add the almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes “slightly thickened” and activated.
In a large bowl, add the flour, cocoa powder, cane sugar, baking powder, cinnamon, and salt together and whisk until well combined.
Make a small well in the middle of the dry ingredients and add in the milk-ACV mixture, vegan butter, red food coloring and vanilla, stirring gently (using a spatula) until just combined and the batter becomes a very dark red. DO NOT OVER-MIX!
NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/2 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes.
NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with whipped cream, pomegranate arils, and lightly drizzle with maple syrup, if desired.
If you love these Red Velvet Pancakes + Pomegranate, try these recipes, too!
Red Velvet Pancakes + Pomegranate.