These natural and healthy red velvet pancakes have no dye but use pureed beets instead. And no, you don't have to cook and peel beets (do you think I'd do that to you?!) This recipe uses CANNED BEETS so it's super quick, easy, healthy and so delicious! My kids LOVE this recipe~!
You may be thinking of ways to show your sweetheart(s) how much you love them this Valentine’s Day. Well, these Healthy Red Velvet Pancake recipe with Sweet Chocolate Cream Cheese Butter will definitely send that message. If you make one recipe for Valentine’s Day, make it this one! Use a cute heart shaped cookie cutter and you are sure to win them over. And although this recipe is great for Valentine's Day, I make them all year 'round.
Red Velvet Pancake Recipe
I LOVE the Loveless Cafe's Red Velvet Pancake Recipe so much so that they inspired me to create this recipe and make them healthier! They are 8 WW points on the blue plan (without the chocolate cream cheese butter) so they are clearly an indulgence. But they are a lot healthier than the original! And I'm not a big fan of dye in my food, so I replaced it with beets. And that is also the reason they are not red.
Beets in Red Velvet Pancakes
The use of beets in red velvet became commonplace when foods were rationed during the second world war. Bakers used boiled beet juices to enhance the color of their cakes and beets were also found in some red velvet cake recipes, where they were used to retain moisture. But beets also add lots of nutrients to a dish; they are an especially good source of folate and vitamin B. You can read more HERE.
How to make red velvet pancakes from scratch
Healthy red velvet pancakes from scratch are made with low-fat milk and vinegar instead of buttermilk. This, along with baking powder, makes the pancakes both light and fluffy. Quick and easy to make, with wholesome ingredients like whole wheat flour, cocoa, eggs and pureed beets, you won't miss the extra fat or the red food coloring!
Heart Shaped Pancakes
Sometimes breakfast is all you have with loves ones on Valentine's Day. And heart shaped pancakes are a great way to to share a special breakfast or brunch with your loved ones. If you're really lucky, it falls on a weekend or a day off and you get brunch! But whether you save your celebration for the weekend or celebrate on the actual Valentine's Day, these red velvet pancakes are ideal because they are quick OR you can make them ahead and freeze. All you need is a heart shaped cookie cutter!
I also freeze the sweet cream cheese chocolate butter and it comes out perfect. So, if you are searching for a heart-shaped Valentine's Day Breakfast or special breakfast that will make your love one(s) swoon, look no further!
And if you like healthy Red Velvet Recipes, check out my Healthy & Natural Red Velvet Cookies !
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Natural Red Velvet Pancakes with Sweet Cream Cheese Butter
Sweet Chocolate Cream Cheese Butter
- Preheat griddle/frying pan (preferrably non-stick teflon) to medium and spray with non- stick cooking spray. * Do not cook these too high heat or they will burn. You have to watch them closely.
- Stir vinegar into milk and set aside.
- Puree beets in food processor and set aside.
- Sift all dry ingredients together, except granulated sugar.
- Mix eggs, milk mixed with vinegar, granulated sugar, vanilla and pureed beets in a separate bowl.
- Add dry ingredients to wet ingredients in thirds, just until it is combined (will still be a little lumpy). Do not over-mix.
- When frying pan is hot, add pancake mix to pan – add about ¼ cup mix for each pancake.
- Flip when the first few bubbles start to break on the surface of the pancake.
- When the other side is soft and pillowy to the touch, it’s done. Cut into heart shapes, if desired.
Sweet Chocolate Cream Cheese Butter
- With an electric mixer, whip butter and cream cheese together for 3-5 minutes until smooth, scraping sides to ensure proper blending.
- Add vanilla extract and the powdered sugar and cocoa a little at a time until blended.
- Stack one pancake on a plate and spread on a layer of Chocolate Cream Cheese Butter spread. Repeat with remaining pancakes, dividing cream cheese butter evenly between pancakes.
- Sprinkle the top with powdered sugar or powdered sugar mixed with cocoa and red sparkling sugar (as in photo). Serve with syrup, if desired.
More Healthy Breakfast Recipes!
This post is part of The Country Cook's Weekend Potluck