📋 Healthy Red Velvet Pancakes Recipe (with Sweet Cream Cheese Butter)
These Natural and Healthy Red Velvet Pancakes with Sweet Chocolate Cream Cheese Butter have no dye/no food coloring, but pureed CANNED beets instead. They are quick, easy and healthy. And although they are perfect any time of the year, if you use a heart shaped cookie cutter, they make the perfect Valentine's Day Breakfast or brunch (and can be made ahead and frozen)!
Servings 10 people
Calories 387kcal
Equipment
Ingredients
Pancakes:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup cocoa
- 1 cup powdered sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups low-fat milk
- 2 teaspoon vinegar
- 2 large eggs
- ½ cup white granulated sugar
- 1 -398 ml/140z can sliced beets, drained and pureed
- 1 teaspoon vanilla
Sweet Chocolate Cream Cheese Butter
- ½ cup unsalted butter softened
- 4 oz light cream cheese (½ 8 oz package) softened * or use fat-free cream cheese to further reduce fat and calories
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa
Garnish:
- cocoa
- powdered sugar
- red sparkling sugar
Instructions
Pancakes
- 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.
- In a large bowl, mix eggs, milk mixed with vinegar, granulated sugar, vanilla extract 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 nonstick pan or electric griddle– add about ¼ cup of batter for each pancake.
- Cook over medium heat, flipping when the first few bubbles start to break on the surface of the pancake. Repeat with remaining batter.
- 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.
Assemble
- 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.
Garnish
- Sprinkle the top with powdered sugar or powdered sugar mixed with cocoa and red sparkling sugar (as in photo). Serve with maple syrup, if desired.
Notes
🌡️STORING
REFRIGERATOR: Store pancakes and sweet cream cheese butter in separate sealed containers in the fridge for up to 3 days.
FREEZING: Both the red velvet pancakes and chocolate sweet cream cheese butter will freeze well for up to 3 months. Cool pancakes, then stack and freeze in a zip lock freezer bag. Chocolate cream cheese butter can be frozen in a freezer friendly plastic container
Nutrition
Serving: 1pancake | Calories: 387kcal | Carbohydrates: 63g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 346mg | Potassium: 302mg | Fiber: 4g | Sugar: 39g | Vitamin A: 430IU | Calcium: 95mg | Iron: 2.4mg
