Vegan Red & White Canada Day Pancakes

I’m really looking forward to Canada Day this year because we’ll be visiting my boyfriend’s parents in Kelowna for a week. We always love cooking in their beautiful kitchen while we’re there, and especially enjoy eating out on the deck looking out at the water and mountains. It doesn’t get much better.

In anticipation of our holiday I whipped up these Canada Day themed pancakes, all naturally coloured, of course. These pancakes are totally vegan, free of milk, eggs and butter. They’re light and fluffy and you won’t miss the eggs and dairy one bit. Keep it vegan and up the indulgence with coconut whipped cream. If you haven’t tried making coconut whipped cream, you have to do it! It tastes just like traditional whipped cream, if not even better. It’s all really low in sugar too, so go ahead and pour on that maple syrup. That’s just extra Canadian, isn’t it?

red-velvet-pancakes

Vegan Canada Day Pancakes

(Yield: 8 pancakes)

Ingredients:

  • 1 cup flour
  • 2 tbs sugar
  • 2 tbs baking powder
  • 1/4 tsp salt
  • 2 tbs raw cacao powder
  • 1 medium beet
  • 1 cup almond milk
  • 1 tbs coconut oil (+1 tbs for greasing pan)
  • maple syrup and berries (optional)

Directions: Roast beet in foil in 400F oven until soft, approx 40 minutes. Add flour, sugar, baking powder and salt to a large bowl. Add almond milk and coconut oil. Mix with whisk or hand-mixer until smooth.Divide batter in two. Add half the batter to Vitamix and blend with cooked beet and cacao powder until smooth.

Cook pancakes over medium heat, about 2 minutes per side. Red pancakes may require a bit more time to cook due to increased moisture.

Serve with Coconut Whipped Cream, berries and maple syrup.

 

Coconut Whipped Cream

Ingredients:coconut-whipped-cream

  • 1 can full-fat coconut milk
  • 2 tbs powdered sugar
  • 1 tsp vanilla extract

Directions: Cool coconut milk in fridge overnight. When ready to use, flip can over and open. Pour off liquid and retain leftover cream (as pictured). In chilled bowl, use a hand-mixer to mix coconut cream, sugar and vanilla until it becomes nice and fluffy. Serve immediately. Store leftovers in the fridge, and re-whip before serving.

 

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