Healthy Red Velvet Pancakes are the perfect Valentine’s Day breakfast treat for your sweetie!

Yield: About 12 4-inch pancakes

  • 1 cup oats, ground
  • 1/2 cup whole wheat flour
  • 2 tbsp ground flax seed
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • Pinch salt
  • 1 1/2 tbsp cocoa powder
  • 1 tsp red food coloring*
  • 2 egg whites
  • 1 to 1 1/2 cup club soda or milk of choice
For the "cream cheese" glaze:
  • 3 tbsp nonfat plain greek yogurt
  • 1 tbsp powdered sugar
  • 1-2 tbsp milk of choice

  1. Preheat pancake griddle or skillet to 350°F or medium heat. Lightly grease with coconut oil.
  2. Grind oats in a blender or food processor until they are the consistency of flour.
  3. In a large bowl, mix all ingredients (except for frosting), careful not to over mix. You may have to adjust the amount of liquid to suit your preferred consistency. The oats will soak up liquid the longer it sits.
  4. Pour about ¼ cup of batter (more or less, depending on the size you want) onto the hot pan or griddle to form a circle. You may need to spread it a little with the bottom of you measuring cup. Let cook until you see bubbles forming in the surface of the batter. When the bottom is golden, flip and cook the other side until it is cooked through, about a minute. Repeat with remaining batter.
  5. To make frosting, stir together yogurt, powdered sugar and milk until smooth.
  6. Drizzle frosting or maple syrup over hot pancakes and serve. Leftover pancakes can be frozen.
*If you'd like to make these pancakes with natural coloring, you can add 1 tablespoon beet powder to the batter, or use 100% pomegranate juice for some of the liquid, but know that it might affect the taste.

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