Red Velvet Pancakes

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Red Velvet Pancakes

Cake for breakfast is an unthinkable thought, right?!? How about Red velvet pancakes with cream cheese sauce that are keto approved? Sign me up!!These are great for breakfast, and dessert. I guess, really, they’re good for any old time of day.

We recommend that you keep these on the small size, especially to start as they can be challenging to flip. We also notice that the amount of (optional) food colouring will change with the brand, so experiment until you get that colour that you want. In this batch, we used a little too much cocoa (adjusted for the recipe), but its all according to your own taste!

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min


For the red velvet pancakes

  • 1 tbsp cocoa powder, unsweetened
  • 1/2 cup (56g) Coconut flour
  • 1/2 cup of almond flour
  • 2 tsp baking powder
  • 1/2 tsp pink Himalayan salt
  • 2 tbsp sweetener
  • 4 eggs
  • 1 cup (226g) coconut milk
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1 1/2 tsp red food colouring (optional) we used veggie food colourants



Combine dry ingredients
Whisk the eggs until frothy
Then add the coconut milk. Beat well.
Add the remaining ingredients mix into a batter.
Melt the butter in a frying pan on a medium heat.
Add small amounts of batter into pan and cook under medium heat for about three minutes. Lots of bubbles will appear when the pancake is ready to flip. Flip the pancake and cook on the other side.

Amount of cocoa may be adjusted to your own taste.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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