Eggless Red velvet pancakes for a treat on morning both for eyes as well as your taste buds. I have not used any artificial colour, but yet tastes great.

I have been wanting to try different pancakes, after my trip to Malaysia Legoland. When I was waiting for our car, I saw few pancakes in the menu of a restaurant.

It inspired me to try out few, and actually I tried a Chocolate swirl pancake once initially, but it was a flop show...

My swirls went gooey and stuck to the pan. There must be some other knack to do that.

Then I tried this one following my eggless pancakes recipe, just added few ingredients to make it red velvet pancakes.

Red velvet with natural food colour!

When I searched for the recipe online, all the recipes had only artificial food colouring to make it red velvet cake.

But I wanted to add something naturally, so added beets alone to make it red.

Though the colour may not be too red, I am happy to use beets instead the red food colour.

And turned out great as well. I loved it simply with chocolate sauce. Do try this out for your kid, they might love it.

Though I do not post any special recipes for Christmas usually, this post just happened to be a Christmas special post and here by I am Wishing All of you A Merry Christmas as well 🙂

Eggless Red velvet Pancakes recipe

Name: Eggless Red velvet pancakes
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup All purpose flour (Plain flour); 1 cup Milk; 2 Beetroot (small); 1 tbsp Coco powder; 1 tbsp Brown or white sugar; ½ tsp Salt; 1 tbsp Oil; 1 tbsp Baking powder; 1 tsp Vanilla essence; Butter and honey for topping

Recipe Cuisine: Continental | Recipe Category: Breakfast
Prep Time: 10 mins | Cook time: 20 mins | Makes: 6

Ingredients

All purpose flour/ plain flour(Maida) - 1 cup

Milk - 1 cup

Beet root - 2

Coco powder - 1 tbsp

Brown or white sugar - 1 tbsp

Salt - ½ tsp

Oil - 1 tbsp

Baking powder - 1 tbsp

Vanilla essence - 1 tsp

Butter and honey - For topping

Method

Peel off the skin of the beetroot and cube it. Boil the beetroot – I cooked it in microwave by boiling it in a closed bowl with little water, you can do it in your own way. Let it cool down.
Mix flour,baking powder, salt and sugar with the whisk.
Puree the beetroot with the milk from the ingredients. Add it to the mixed ingredients for pancakes.
Add milk along with oil and mix gently. Set aside for 10 minutes. After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot.
Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big ladle full of batter carefully. Do not spread.
Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate.

Notes

Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.
If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)
If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.
You can use whole wheat flour as well, but experiment with the milk volume as it may take more.

Delicious pancakes, hot, chocolaty, reddish, velvety pancakes perfect for the Christmas season is ready.

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