Gluten-Free Vegan Red Velvet Pancakes with Cashew Cream


Happy Valentine’s Day Lovelies! Today I’m bringing back Gluten-Free Flour Friday with almond meal! These pancakes are delicious and healthy- no added red dye here (thank you beets)! Speaking of beets, if you haven’t had any lately, I suggest buying and boiling some immediately. They are oh-so-good and filling and perfect for snacking or piled onto a salad. To make the beet puree mentioned in the recipe below, I simply blended one beet with 1/4 cup unsweetened almond milk until smooth. If you need more detailed instructions, leave a comment below; I’m happy to elaborate!

One other thing to note, the batter for these pancakes is on the thin side; be sure to let the batter rest for about ten minutes after mixing the ingredients together to give the batter a chance to thicken.

Gluten-Free Vegan Red Velvet Pancakes with Cashew Cream

serves 2


  • 1/4 cup almond meal
  • 1/4 cup gluten-free all-purpose flour
  • 2 tbsp sucanat (can sub brown sugar)
  • 1 tbsp cocoa powder
  • 1/2 tsp baking powder
  • dash of salt
  • 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water- let rest for five minutes before using)
  • 1/3 cup unsweetened almond milk
  • 3 tbsp beet puree (see note above on how to make this puree)
  • 1 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • cooking spray
  1. Mix all dry ingredients (almond meal through salt) in a large bowl, stirring with a whisk to combine.
  2. In a separate bowl, combine flax egg through vanilla extract, whisking to combine.
  3. Add wet ingredients to dry ingredients. Let rest for ten minutes.
  4. Heat a large skillet over medium heat. Spray with cooking spray.
  5. If desired, place pancake mold onto skillet. Pour batter into mold (or onto skillet-about 3 tbsp of batter per pancake). Cook for 3-5 minutes until a few bubbles form. Flip, cook for 3 more minutes or until done.
  6. Serve with cashew cream!

Cashew Cream

makes about 1 cup of cream

  • 1 cup cashews (soaked for at least 4 hours, then discard liquid and rinse before using)
  • 3 tbsp maple syrup
  • 1-2 tbsp unsweetened almond milk (depending on your preference for consistency- use more to thin cream out)
  • 1/4 tsp vanilla extract
  1. Combine all ingredients (be sure to soak cashews prior to use) in a high-speed blender.
  2. Process until smooth. Top pancakes with cream!

Have a wonderful Valentine’s Day!!!

xoxo, Lauren

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  1. wow this is a work of art, as well as delicious I’m sure. yum.

  2. Haley says:

    The cashew cream really caught my eye, very different, but looks delicious nonetheless!

  3. I just pinned like all your recipes! Love it girl! I am so happy I found a new gluten-free vegan blog sister 😉

  4. nikki says:

    yum!! these are too cute!


  5. […] first, let me introduce you to this crazy good gluten-free vegan Red Velvet Pancakes with Cashew Cream recipe. The pancakes are made from cashew meal and feature a sweet cashew cream glaze. Perfect for […]

  6. Cindy says:

    What else do you do with the cashew cream? Sounds delicious!

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