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Red Velvet Pancakes with Cream Cheese Topping
These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping. I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!
Ingredients
For the cream cheese topping (makes 3/4 cup):
- 2 oz 1/3 less fat cream cheese (recommended: Philadelphia)
- 3 tbsp plain fat free yogurt
- 3 tbsp honey
- 1 tbsp fat-free milk
For the pancakes:
- 1/2 cup white whole wheat
- 1/2 cup unbleached all purpose
- 2 1/4 tsp baking powder
- 1/2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup raw sugar (Splenda or Stevia would work)
- 1 large egg
- 1 cup + 2 tbsp fat free milk
- 1 tsp vanilla
- 1/2 tsp red paste food coloring (I used Wilton no-taste paste)
- cooking spray
Instructions
- Combine the cream cheese topping ingredients, set aside.
- Mix the flours, baking powder, cocoa powder, sugar, and salt in a large bowl.
- In another dissolve the food coloring with the milk; whisk in egg and vanilla.
- Combine the wet and dry ingredients until there are no more dry spots, careful not over mix.
- Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour 1/4 cup of pancake batter onto the pan.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
- To serve, place two pancakes on each plate, then top with about 2 1/2 tbsp of cream cheese topping.
- Yields 10 pancakes.
Nutrition
Serving: 2pancakes + cream cheese topping, Calories: 231kcal, Carbohydrates: 43g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 436mg, Fiber: 2g, Sugar: 24g
- WW Points: 10