Healthy Red Velvet Pancakes
These are a fun twist on traditional buttermilk pancakes! They’re light and fluffy, with the same iconic chocolaty vanilla flavor as classic red velvet cake, and they’re perfect for regular weekend brunches or holidays like Valentine’s Day and Christmas breakfast. Leftovers will be kept for at least one week if stored in an airtight container in the refrigerator. (They freeze well, too!)
- ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
- 6 tbsp (30g) unsweetened cocoa powder (measured like this)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp unsalted butter or coconut oil, melted
- 1 large egg white, room temperature
- 1 ½ tsp vanilla extract
- ½ tsp white vinegar
- 1 ½ tbsp (22mL) liquid red food coloring
- ¼ cup (60g) plain nonfat Greek yogurt
- ½ cup (120mL) low-fat buttermilk
- 1 tsp pure maple syrup
- ¼ cup (60mL) water
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the vinegar and food coloring. Stir in the Greek yogurt, stirring until no large lumps remain. Stir in the buttermilk and maple syrup. Alternate between adding the flour mixture and the water, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat.
- Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread it into a circular shape using a spatula or the back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the top turns a deeper shade of red. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.
How to Serve Healthy Red Velvet Pancakes:
- Stacking Elegance: Once your Healthy Red Velvet Pancakes are cooked to perfection, stack them on a serving plate. Consider creating a stack of 3-4 pancakes for an aesthetically pleasing presentation.
- Creamy Toppings: Instead of traditional cream cheese frosting, opt for a dollop of Greek yogurt or a light coconut whipped cream. This not only adds a creamy element but also enhances the health-conscious aspect of the dish.
- Fresh Berries: Scatter a handful of fresh berries like strawberries or raspberries over the top of the pancake stack. The vibrant colors not only add visual appeal but also contribute to natural sweetness.
- Drizzle of Honey or Maple Syrup: Instead of drowning the pancakes in syrup, opt for a drizzle of high-quality honey or pure maple syrup. This provides a touch of sweetness without overwhelming the flavors.
- Sprinkle with Nuts or Seeds: Enhance the nutritional profile by sprinkling a handful of chopped nuts, such as almonds or walnuts, or seeds like chia or flaxseeds. This not only adds a delightful crunch but also boosts the pancakes’ fiber and protein content.
- Dusting of Cocoa Powder: Lightly dust the top of the pancake stack with unsweetened cocoa powder for a touch of elegance and an extra hint of chocolatey goodness.
- Side of Fresh Fruit: Serve the Healthy Red Velvet Pancakes with a side of additional fresh fruit, like sliced bananas or blueberries, to further amplify the fruity and nutritious elements.
- Mint Garnish: Add a sprig of fresh mint as a garnish for a burst of freshness and a visually appealing finishing touch.
By incorporating these serving suggestions, you’ll transform your Healthy Red Velvet Pancakes into a visually enticing and health-conscious breakfast or brunch delight. Each bite becomes a harmonious balance of flavors, textures, and nutritional goodness.