A beautifully composed 16:9 shot of a stack of healthy red velvet pancakes, generously topped with fluffy whipped coconut cream, a sprinkle of cocoa powder, and a few fresh raspberries. The stack sits on a minimalist white plate, placed on marble countertops, with the wooden cutting board visible in the background. Natural morning light streams in from the east window, creating soft shadows. Fresh green herbs are subtly blurred in the background, adding a touch of freshness. The scene is clean, tidy, warm-toned, and exudes an inviting, delicious appeal.

Healthy Red Velvet Pancakes with Coconut Cream

ByMaya
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A slightly elevated 3:4 angle shot of the final plated healthy red velvet pancakes. The vibrant red hue of the pancakes contrasts beautifully with the pure white whipped coconut cream, showing its delicious creamy texture. The stack is on a minimalist white plate, resting on the wooden cutting board, with a subtle corner of marble countertop visible. Natural morning light highlights the top pancake and the delicate texture of the coconut cream. The background features a hint of fresh herbs, creating a warm and authentic kitchen scene.

Healthy Red Velvet Pancakes

Oh, there’s just something inherently magical about starting your day with Healthy Red Velvet Pancakes – it instantly transforms an ordinary morning into a joyful celebration! That striking, vibrant red hue, perfectly paired with an impossibly fluffy texture, always feels like such a special treat. And the best part? Achieving this culinary marvel entirely with wholesome ingredients truly feels like a total kitchen win.

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I vividly remember my first experiments with natural coloring; a small amount of beet powder really does go a long way in creating that iconic shade without compromising on flavor, resulting in pure perfection. If you’re as passionate about vibrant, wholesome breakfast ideas as I am, you might also love this similar take on healthy red velvet pancakes with coconut cream that my friends over at TasteCharm put together, offering even more inspiration for delightful mornings.

This recipe effortlessly brings all the indulgent charm of red velvet cake straight to your breakfast table, but in a way that truly nourishes and makes you feel good from the inside out. Just like our cozy gingerbread pancakes with spelt flour, these are crafted to add a touch of warmth and delight to your morning routine. Topped with a generous dollop of dreamy whipped coconut cream, it’s an irresistible combination that genuinely tastes like love and a little bit of magic.

Healthy Red Velvet Pancakes with Coconut Cream
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Healthy Red Velvet Pancakes with Coconut Cream

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Fluffy, naturally colored healthy red velvet pancakes topped with luscious whipped coconut cream, perfect for a guilt-free indulgent breakfast.

Ingredients

  • 1 ½ cups all-purpose flour (or whole wheat pastry flour for healthier option)

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons granulated sugar (or maple sugar for refined sugar-free)

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 ½ cups buttermilk (or dairy-free milk + 1 tbsp lemon juice/apple cider vinegar)

  • 1 large egg

  • 2 tablespoons melted coconut oil (plus more for greasing griddle)

  • 1 teaspoon vanilla extract

  • 1-2 tablespoons beet powder (for natural red color, optional but recommended)

  • For the Whipped Coconut Cream:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight

  • 1-2 tablespoons powdered sugar (or maple syrup)

  • ½ teaspoon vanilla extract

Directions

  • For the Pancakes: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. If using beet powder, whisk it in here too.
  • In a separate medium bowl, whisk together buttermilk (or dairy-free milk + lemon juice mixture), egg, melted coconut oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are okay; do not overmix, or your pancakes will be tough.
  • Heat a lightly oiled griddle or non-stick pan over medium-low heat. Pour ¼ cup of batter per pancake onto the hot griddle.
  • Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
  • Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
  • For the Whipped Coconut Cream: Carefully open the chilled can of coconut milk without shaking it. Scoop out the thick coconut cream from the top, leaving the liquid behind (save for smoothies!).
  • Place the coconut cream in a cold mixing bowl. Using an electric mixer, beat on high speed until light and fluffy, resembling whipped cream. Beat in powdered sugar and vanilla extract until just combined.
  • Serve the warm healthy red velvet pancakes immediately, topped generously with whipped coconut cream and a sprinkle of cocoa powder or fresh berries if desired.

Notes

    • Achieving that Red Hue: For a really deep, natural red, beet powder is your best friend! Start with 1 tablespoon and add more if you want a bolder color. Don’t worry, you won’t taste the beet! It’s our little family secret for vibrant, beautiful pancakes without any artificial dyes.
    • The Chill Factor for Cream: Chilling your full-fat coconut milk overnight is absolutely crucial for the whipped coconut cream. This allows the solid cream to separate from the liquid. If it’s not chilled enough, you’ll end up with a runny mixture, and nobody wants that on their fluffy pancakes!
    • Don’t Overmix: Overmixing pancake batter is a common kitchen fail and the quickest way to tough pancakes. Mix until the ingredients are just combined, even if there are a few lumps. This keeps the gluten from developing too much, ensuring light and airy results.

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