In a small bowl, combine 1 tablespoon of ground flax with 3 tablespoons of water. Stir well and let it sit for about 5–10 minutes until it thickens to a gel-like consistency, which will act as your egg substitute.

In a large mixing bowl, whisk together 1 cup of soy milk and 1 tablespoon of lemon juice, allowing the mixture to curdle slightly. Add in the thickened flax egg, followed by 2 tablespoons of melted vegan butter and 1 teaspoon of vanilla extract. Mix until well combined and smooth.

In a separate bowl, sift together 1 cup of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 tablespoons of unsweetened cocoa powder, and a pinch of salt. Whisk until evenly combined.

Gradually fold the dry mixture into the wet ingredients using a rubber spatula. Mix gently until just combined, being careful not to overmix. Stir in a few drops of vegan red gel food coloring until the batter is a vibrant red.

Preheat a non-stick skillet or griddle over medium heat, lightly greasing it with a little vegan butter or coconut oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for about 3–4 minutes or until bubbles form on the surface.

While the pancakes are cooking, prepare the cashew cream. In a blender, combine 1 cup of soaked raw cashews, ½ cup of soy milk, 2 tablespoons of melted coconut oil, 1 teaspoon of pure vanilla extract, and 2 tablespoons of maple syrup. Blend until smooth and creamy.

Stack the warm Vegan Red Velvet Pancakes on a plate, generously layering each pancake with the creamy cashew filling. For an indulgent finish, dust with powdered sugar and top with fresh berries or any toppings of your choice.