Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Red Velvet Pancakes

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Welcome to my red velvet pancakes recipe made with coconut flour.  They are great for breakfast and dessert.

Baked with coconut flour these red velvet pancakes are only 3g net carbs each.  I made small to medium pancakes with this batter as anything bigger is a challenge for me to flip them.  How do people flip effortlessly with a pan and not a spatula and a spoon is a mystery to me!

Red velvet pancakes

Bright colourful pancakes that taste yummy, what a great way to start the day!  Full of fibre they will keep you going all morning too!  Sweet enough by themselves but feel free to pour cream, over them!

I found that the colour of these pancakes varied with different food colouring.  I had made a batch of these a couple of years ago and they turned out bright pink.  I can’t recall going crazy with the food colouring but these time the colour was a more muted red velvet colour.  You can change the colour of yours when you mix the batter.  If it’s not bright enough, drop some more colour.

Can I use Almond Flour?

If you want to enjoy these red velvets pancakes using almond flour it is as easy as using a tasty almond flour keto pancake recipe and adding the same amount of cocoa powder and food colouring as this recipe.

Other Pancake Recipes to Enjoy:

Red Velvet Pancakes

Say it with red velvet pancakes! Light, colourful and delicious.
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Course: Breakfast
Cuisine: American
Keyword: coconut flour recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Pancakes
Calories: 107kcal
Author: Angela Coleby


  • 4 Eggs
  • 1 cup Coconut milk
  • 2 tablespoons Erythritol or low carb sweetener
  • 1 teaspoon Vanilla Essence
  • 1 teaspoon Redfood colouring
  • 1 tablespoon Cocoa powder unsweetened
  • 1/2 cup Coconut flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Coconut oil or butter


  • Whisk the eggs until frothy
  • Then add the coconut milk and sugar substitute. Beat well.
  • Add the remaining ingredients except for the coconut oil and mix into a batter.
  • Heat the coconut oil in a frying pan on a medium heat.
  • Ladle small amounts of batter into the pan and cook until bubbles appear. Then flip over the pancake and cook on the other side until firm.
  • Eat and enjoy!


Makes 12 small pancakes (about a serving spoon of batter for each one)
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1pancake | Calories: 107kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Fiber: 2g
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  • Reply
    September 29, 2014 at 1:31 pm

    Agave is sugar. I am saddened to see that you use Agave. I am surprised that you havent done the research on this. It is so GMO and bad for you.

    • Reply
      September 29, 2014 at 1:32 pm

      I’ve actually stopped using this and just need to get round and update the recipes to reflect this!

      • Reply
        Allison James Gismondi
        September 29, 2014 at 6:14 pm

        Oh that is great news. Sorry about the comment but I was enjoying your recipes and it was scaring me lol

        • Reply
          September 29, 2014 at 6:42 pm

          Am glad for the reminder! Thanks for popping by and glad you are enjoying the recipes!

  • Reply
    Angie C
    February 8, 2012 at 3:43 pm

    Thanks….ate a pile for breakfast and now fit to burst….oh well, it was research after all…hee hee..

  • Reply
    Devina Divecha (FooDee)
    February 8, 2012 at 3:17 pm

    Hahaha red pancakes! I’d have those. Nice.

  • Leave a Reply