If there’s one thing I have learned over my years of cooking, it’s that you can turn any dessert into a pancake and it is therefore acceptable to eat for breakfast. I have chosen to adhere to this philosophy to produce these red velvet pancakes with tangy maple flavoured cream cheese. This recipe was created for Pedestrian’s Blogster Awards, please chuck a vote my way here by clicking ‘like’ next to YEAH BLOG!
- 1/4 cup vegan cream cheese (most large grocery stores and health food shops sell this)
- 1/2 teaspoon maple extract
- 1 tablespoon icing sugar
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup plain flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon red food colouring (make sure it’s vegan, some red colouring is made from crushed bugs)
- Spray olive oil for cooking
- Melted vegan chocolate and grated chocolate to serve
- Make the maple cream cheese by whisking together the the vegan cream cheese, maple extract and icing sugar.
- In a small bowl, whisk the apple cider vinegar into the soy milk and set aside.
- Grab a large bowl and sift in the flour, cocoa and baking powder.
- Add the caster sugar and olive oil to the soy milk mixture and whisk.
- Slowly pour the wet mixture into the dry and mix well until only small lumps remain.
- Chuck in the vanilla extract and red colouring, combine until evenly mixed through.
- Spray some oil into a small frying pan bring to a medium heat.
- Using a 1/3 cup measure, pour the first lot of batter into the base of the frypan. Swirl it around with your hand to cover the base of the pan.
- When the pancake starts to bubble on top, flip and cook on the other side before removing from the pan.
- Repeat this process until all batter us used up.
- Serve in a stack, drizzled with melted chocolate and topped with maple cream cheese and grated chocolate.