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.