Rockin' Red Velvet Pancakes
By á-3915
Ingredients
- ICING
- 2 tbsp. Cool Whip Free, thawed
- 1 tbsp. fat-free cream cheese, room temperature
- PANCAKES
- 1 25-calorie packet hot cocoa mix
- 1 tbsp. unsweetened cocoa powder
- 1 tsp. mini semi-sweet chocolate chips, divided
- 1/3 cup whole-wheat flour
- 1/2 tsp. baking powder
- 2 no-calorie sweetener packets
- Dash salt
- 1/4 cup fat-free liquid egg substitute
- 1 tbsp. light vanilla soymilk
- 3 drops red food coloring
Details
Servings 1
Preparation time 5mins
Cooking time 10mins
Preparation
Step 1
1. In a small microwave-safe bowl, combine all icing ingredients and mix until smooth. Set aside.
2. Ina tall glass, combine cocoa mix, cocoa powder, and 1/2 tsp. chocolate chips. Add 1/4 cup very hot water and stir until ingredients have dissolved. Set aside.
3. In a bowl, combine flour, baking powder, sweetener, and salt. Add cocoa mixture, egg substitute, and soymilk. Mix thoroughly. Add food coloring and mix well. Stir in remaining 1/2 tsp. chocolate chips.
4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add half the batter to form one large pancake. Cook until batter begins to bubble and is solid enough to flip, 2 to 3 minutes.
5. Gently flip and cook until both sides are lightly browned and inside is cooked through, 1 to 2 minutes. Plate your pancakes and set aside.
6. Microwave icing until warm, about 20 seconds. Spread over your pancakes and eat.
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