How to Make Red Velvet Pancakes

Sift the flour, cocoa powder, sugar, baking powder and salt. Stir until the dry ingredients are evenly combined.

In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla extract and red food coloring until fully incorporated.

(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)

Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Avoid overmixing to keep the pancakes tender and fluffy.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges are set. Flip the pancakes and cook for 1-2 minutes until the underside is cooked and slightly crisp.

(see also: Chocolate chip pancakes recipe)

Stack the pancakes on a plate and drizzle with cream cheese glaze, sprinkle with powdered sugar or garnish with fresh berries, as desired.