How To Make Cream Cheese Red Velvet Pancakes
These yummy red velvet pancakes are made lighter with white whole wheat flour and all-purpose, cooked to perfection, then topped with cream cheese.
Serves:
Ingredients
For Cream Cheese Topping:
- 2¾oz⅓ less fat cream cheese,such as Philadelphia
- 3tbspfat-free yogurt,plain
- 3tbsphoney
- 1tbspfat-free milk
For the Pancakes:
- ½cupwhite whole wheat
- ½cupall-purpose flour,unbleached
- 2¼tspbaking powder
- ½tbspcocoa powder,unsweetened
- ¼tspsalt
- ¼cupraw sugar,or Splenda, or Stevia
- 1large egg
- 1cupfat free milk,plus an additional 2 tbsp
- 1tspvanilla
- ½tspred paste food coloring,such as Wilton no-taste paste
- cooking spray
Instructions
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Combine the cream cheese topping ingredients, then set aside.
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Mix the white whole wheat and all-purpose flour, baking powder, cocoa powder, sugar, and salt in a large bowl.
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In another bowl, dissolve the food coloring with the milk, then whisk in the egg and vanilla.
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Combine the wet and dry ingredients until there are no more dry spots. Do not over mix.
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Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour ¼ cup of the pancake batter onto the pan.
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When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
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To serve, place two pancakes on each plate, then top with about 2½ tablespoon of the cream cheese topping.
Nutrition
- Calories: 277.96kcal
- Fat: 8.37g
- Saturated Fat: 3.60g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.76g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 44.78g
- Fiber: 2.67g
- Sugar: 21.39g
- Protein: 7.68g
- Cholesterol: 55.58mg
- Sodium: 330.85mg
- Calcium: 312.69mg
- Potassium: 251.73mg
- Iron: 1.80mg
- Vitamin A: 145.16µg
- Vitamin C: 0.67mg
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