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Red Velvet Marbled Pancakes

Red Velvet Pancakes

A recipe for dairy-free naturally coloured Red Velvet Marbled Pancakes! It's a beautiful and delicious
way to celebrate Valentine's Day or any special occasion for the ones you love!
Perfect for breakfast or brunch.
5 from 9 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 8 small pancakes


  • 3 tbsp Organic Traditions Beet Latte Mix
  • ½ tbsp Organic Traditions Red Velvet Latte Mix


  • 1 ½ cups all-purpose white flour (For Gluten-Free, use oat flour or gluten free baking flour)
  • 3 ½ tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 ⅓ cups oat milk
  • 1 tbsp maple syrup
  • 1 free-range egg
  • 3 tbsp Organic Traditions coconut oil melted


  • In a large mixing bowl, whisk together your Dry ingredients.
  • In another bowl, mix together your wet ingredients. Then make a well in the dry ingredients and slowly whisk in the wet ingredients. Do not overmix.
  • Pour 1 cup of your batter into a separate bowl. Mix in the Beet Latte & Red Velvet Latte mix until that batter is red. Keep batters separate.
  • Heat a large well-greased non-stick skillet over medium heat. Reduce heat to low (Level 3).
  • In a small bowl, pour ¼ cup of your white batter. Mix in 1 tbsp of the red batter. Swirl 3 times with a chopstick or fork from underneath.
  • Pour marbled batter your hot pan and fry on low heat for 4 minutes. Flip and fry on the other side for 1 minute. Do not fry on high or you will not see the marble effect.

If you're not picky about the marble effect:

  • Mix the batters together. Swirl with a fork a few times. Do not over swirl. Pour ⅓ cup of your batter into the hot pan and fry for 4 minutes on the first side and 1 minute on the other side.
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