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eggless red velvet pancakes
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Eggless Red velvet pancakes

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.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Global
Servings: 6 pancakes

Ingredients

  • 1 cup All purpose flour Plain flour
  • 1 cup Milk
  • 2 Beetroot small
  • 1 tablespoon Coco powder
  • 1 tablespoon Brown or white sugar
  • ½ teaspoon Salt
  • 1 tablespoon Oil
  • 1 tablespoon Baking powder
  • 1 teaspoon Vanilla essence
  • Butter and honey for topping

Instructions

  • 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.
  • Heat an iron skillet 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 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.