Decadent Gluten Free Red Velvet Pancakes

I never thought I’d see the day when red velvet pancakes would be gluten-free. Growing up, my mom’s red velvet cake was always made with regular flour, and that’s just how things were. When my friend Sarah asked for gluten-free options at brunch, I usually just pointed her toward the fruit bowl.

But here’s the thing about gluten-free baking these days – it’s come such a long way. After some trial and error in my kitchen (and a few pancakes that were more like frisbees), I figured out how to make red velvet pancakes that are both gluten-free and actually taste good. Even my kids, who usually turn their noses up at anything “different,” ask for seconds.

What Kind of Oats Should I Use?

For these pancakes, you’ll want to start with old-fashioned rolled oats (also called traditional oats) rather than quick oats or steel-cut oats. Old-fashioned oats blend into a finer flour that gives your pancakes the right texture, while quick oats can become too powdery and steel-cut oats are too tough to grind properly. When buying oats for this recipe, make sure to check that they’re certified gluten-free if you have celiac disease or gluten sensitivity – regular oats can sometimes have cross-contamination from wheat processing facilities. You can easily turn your oats into flour by blending them in a food processor or high-speed blender until they reach a fine, powder-like consistency.

Options for Substitutions

These red velvet pancakes are pretty adaptable – here’s how you can switch things up:

• Gluten-free oats: You can swap the oat flour with other gluten-free flour blends, but you might need to adjust the liquid slightly as different flours absorb moisture differently. Start with less liquid and add more as needed.
• Plant-based protein powder: If you don’t have protein powder, just replace it with additional cocoa powder and oat flour – use 2 tablespoons of each as a substitute.
• Flax egg: You can use chia seeds instead of flax – same ratio: 1 tablespoon ground chia with 3 tablespoons water. Let it sit for 5 minutes until gel-like.
• Beet puree: If you’re not keen on using beets, you can use natural red food coloring or skip it altogether – the pancakes will still taste great, just won’t have that signature red color.
• Almond milk: Any plant-based milk works here – try oat milk, soy milk, or coconut milk. Just make sure it’s unsweetened to keep the sugar content in check.
• Coconut/almond yogurt: Any dairy-free yogurt will work – try soy or cashew yogurt if you prefer. Just avoid flavored varieties to keep the taste balanced.
• Dairy-free cream cheese: For the topping, you could use whipped coconut cream or cashew cream instead. If using coconut cream, chill the can overnight first.

Watch Out for These Mistakes While Cooking

The trickiest part of making gluten-free pancakes is getting the batter consistency right – it should be thick but still pourable, so start with the recommended amount of liquid and add more almond milk one tablespoon at a time if needed. A common mistake is cooking these pancakes on too high heat, which can leave them raw in the middle while burning the outside – instead, maintain a medium-low temperature and look for small bubbles forming on the surface before flipping. When working with beet puree for color, be sure to strain out any excess liquid first, as too much moisture can make your pancakes dense and gummy. For the fluffiest results, don’t overmix the batter (a few small lumps are okay) and let it rest for 5-10 minutes before cooking to allow the oat flour to properly hydrate and the baking powder to activate.

What to Serve With Red Velvet Pancakes?

These fancy red velvet pancakes are already pretty special on their own, but you can make breakfast even more fun with some tasty sides! Fresh fruit like strawberries, blueberries, or sliced bananas adds a nice natural sweetness and makes the plate look super pretty. A side of crispy vegan bacon or breakfast sausage gives you that perfect sweet-and-salty combo that makes breakfast so good. If you’re serving these for brunch, why not add a morning drink like a dairy-free coffee latte, fresh-squeezed orange juice, or even a festive mimosa? Keep in mind that these pancakes are pretty rich, so simple sides work best.

Storage Instructions

Keep Fresh: These red velvet pancakes stay good in the fridge for up to 3 days when placed in an airtight container with wax paper between each pancake. The cream cheese topping should be stored separately in its own container to keep the pancakes from getting soggy.

Freeze: Make a big batch and freeze these beauties for up to 2 months! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. I like to make extra for busy mornings – they’re such a great grab-and-go breakfast option.

Warm Up: When you’re ready to eat, pop the pancakes in the toaster or microwave them for about 30 seconds. If frozen, thaw them overnight in the fridge first. Add fresh toppings and cream cheese spread just before serving for the best taste and texture.

Prep Ahead: You can mix the dry ingredients ahead of time and store them in a sealed container for up to a month. When you’re ready to cook, just add the wet ingredients and you’ll have pancakes in no time!

Preparation Time	60-75 minutes
Cooking Time	20-30 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 25-30 g
• Carbohydrates: 120-130 g

Ingredients

• 1 tablespoon ground flaxseed
• 2 tablespoons unsweetened vanilla-flavored almond milk
• 1 1/2 cups gluten-free oats (blended into flour)
• 1 teaspoon ground cinnamon
• 1/4 cup plant-based chocolate protein powder
• 1 tablespoon cocoa powder, unsweetened
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 teaspoon pure vanilla essence
• 1 cup plain coconut or almond yogurt
• 2/3 cup unsweetened vanilla almond milk
• 1 prepared flaxseed egg
• 1 medium ripe banana, mashed
• 3 tablespoons maple syrup
• 1/4 cup beet puree or natural red food coloring
• Coconut oil (for frying)
• 4 oz dairy-free cream cheese
• 1/4 cup plain coconut or almond yogurt
• 1 teaspoon vanilla flavoring
• Juice from a lemon wedge
• 2 teaspoons maple syrup (or to preference)
• Vegan chocolate curls
• Pomegranate seeds
• Extra maple syrup (optional)

Step 1: Prepare the Flax Mixture

In a small ramekin, combine the flax with the almond milk.

Place the mixture in the fridge and allow it to set up for an hour.

This will create a gloopy, egg-like consistency that acts as a binding agent for your pancakes.

Step 2: Mix Dry and Wet Ingredients

Once the flax mixture is ready, proceed to mix together the dry ingredients for the pancakes.

Then add in all of the wet ingredients, including the prepared flax mixture and beets.

If you wish to use food coloring, mix it in after everything is incorporated, adjusting until you achieve your desired color.

Step 3: Cook the Pancakes

Preheat a large nonstick skillet over medium heat and add a small amount of coconut oil to the pan.

Pour 1/4 cup of the batter into the skillet, forming a circle.

Cook each pancake until it is golden brown on both sides, carefully flipping when bubbles form on the surface.

Step 4: Prepare the Cream Cheese Yogurt Filling

While the pancakes are cooking, mix together the cream cheese, yogurt, lemon juice, maple syrup, and vanilla extract until the mixture is smooth and well incorporated.

Transfer the mixture to a piping bag for easy application between pancake layers.

Step 5: Assemble and Serve

Stack the pancakes, spreading a generous layer of the cream cheese yogurt mixture between each.

Top your pancake stack with additional toppings such as chocolate shavings, pomegranate arils, and a drizzle of maple syrup if desired.

Enjoy your beautifully layered and delicious pancakes!