Melissa Rose (_melodic_) wrote in vegancooking,
Melissa Rose

Pink Velvet Pancakes with Tofutti Cream Cream Cheese Drizzle

Hi everyone! This recipe was made a few days ago for my valentines breakfast but I think it's a super tasty treat that can be made for any day of the week. I used beet juice to give the pancakes color (also it lent them a slightly earthy taste which really complimented the sweetness) and regular old tofutti cream cheese for the drizzle. I, myself, was surprised how much these pancakes really tasted like cakes. No maple syrup necessary!

1 1/4 cup of flour (I used whole wheat)
2 teaspoons of baking powder
1/2 tablespoon of cocoa powder
1 tablespoon of sugar
1/2 teaspoon of salt
1 cup of soymilk
2 tablespoons of apple sauce
1 tablespoon of fresh beet juice (or a few drops of vegan red food dye)
1/4 cup of chocolate chips

1/4 cup of vegan cream cheese (I used tofutti)
1 tablespoon of soymilk
1/4 cup of powdered sugar

Mix together all dry ingredients for pancakes and then combine wet ingredients. Fold in chocolate chips and allow batter to rest a couple of minutes. Be sure not to overmix. Heat non-stick frying pan on medium heat and cook pancakes for several minutes on each side. Yields six medium pancakes.

While your pancakes are cooking whip cream cheese and soy milk until fully incorporated. Carefully add powdered sugar and gently fold in until a thick glaze has formed. Place in fridge.

Once pancakes are done allow to cool slightly for a minute and then drizzle with your cream cheese mixture. And that's it! Super simple 'pink' velvet pancakes for a romantic and indulgent breakfast. Enjoy!
Tags: breakfast foods-pancakes/waffles, desserts-cakes, holiday food-valentines
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