Red Velvet is where it's at right now as we get closer and closer to Valentine's Day! And since it's been a while since I made a proper red velvet recipe, I thought there would be no better time than now. Being as I'm a busy momma in the morning, I figured these quick and easy red velvet pancakes would be perfect for anyone in the same boat as me.
Usually, I'm a big advocate of making things from scratch, but I know that's not always possible. I mean... there's a time and place for everything. And today, I thought I'd use one of my favorite boxed mixes to whip up these red beauties.
Now of course you know I don't use just any boxed mix. Oh, no. I use a whole wheat protein loaded pancake and waffle mix as my go-to- for quick breakfasts. Right now, my favorite is Kodiak Cakes brand. It's a pantry staple in my house since it's versatile and a name that I trust. (And that's not even sponsored y'all! This is just because I love the product so much.)
So all I did here was follow the basic instructions on the box, but I added in a touch of cocoa powder and some red food coloring to get that traditional red velvet vibe going on in these pancakes.
Of course, you can't have red velvet anything without its standard cream cheese goodness. So I opted out of syrup and instead made a cream cheese drizzle with a powdered sweetener 'confectioner' style sugar.
Since it's nearly Valentines Day, I sprinkled a few little hearts on top and served these lovely things with fresh mixed berries!
Skinny 'Quick & Easy' Red Velvet Pancakes
TheSkinnyFork.com
The Skinny:
Servings: 5 • Size: 1 Pancake • Calories: 207 • Fat: 13 g • Saturated Fat: 8 g • Carb: 43 g • Fiber: 0 g • Protein: 5 g • Sugar: 1 g • Sodium: 412 mg
Ingredients:
Red Velvet Pancakes:
1 C. Protein Pancake Mix (I used Kodiak Cakes.)
1 C. Water
1 Tsp. Red Food Coloring
1 Tsp. Cocoa Powder
Cream Cheese Drizzle:
3 Oz. Neufchatel (1/3 Less Fat) Cream Cheese
3 Tbsp. Butter
1 C. Powdered Sweetener Sugar
1/4 C. Skim Milk
1/4 Tsp. Vanilla Extract
Directions:
Place the 3 Oz. Neufchatel (1/3 Less Fat) Cream Cheese and 3 Tbsp. Butter in the bowl of a stand mixer (or beat by hand) until fluffy.
Add in the 1 C. Powdered Sweetener Sugar, 1/4 C. Skim Milk, and 1/4 Tsp. Vanilla Extract; beat on a low speed until the sweetener is well incorporated, then increase the speed and whip until smooth and creamy; set aside.
In another large bowl, whisk together the1 C. Protein Pancake Mix, 1 C. Water, 1 Tsp. Red Food Coloring, and 1 Tsp. Cocoa Powder until well combined.
Heat a large skillet over a medium-low heat and give it a light coat of non-stick cooking spray.
Once the skillet is warm, pour 1/4 C. of the pancake mixture into the center of the skillet and cook until the top of the pancake is bubbling and the edges are no longer shiny.
Flip the pancake using a spatula and continue to cook for another 1-2 minutes or until both sides are cooked through.
Once done, transfer to a plate and rinse and repeat with the remaining batter.
I got 5 good sized pancakes out of mine.
Divide evenly among plates and top with some of the cream cheese drizzle. Enjoy right away!
Nutritional Claims: Sugar Conscious, Kidney Friendly, Vegetarian, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher
