HUNGRY GIRL Red Velvet Pancakes

By Castrofilippo

PER SERVING (2 pancakes)
273 calories
3g fat
717mg sodium
46g carbs
7.5g fiber
9g sugar
17.5g protein

Ingredients

• PANCAKES
• One 25-ounce packet hot cocoa mix
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon mini semi-sweet chocolate chips, divided
• 1/3 cup whole-wheat flour
• 1/2 teaspoon baking powder
• 2 no-calorie sweetner packets
• dash salt
• 1/4 cup fat-free liquid egg substitute
• 1 tablespoon light vanilla soymilk
• 3 drops red food coloring
• ICING
• 2 tablespoons Cool Whip Free, thawed
• 1 tablespoon fat-free cream cheese, room temp
• 1 no-calorie sweetner packet

Details

Servings 1

Preparation

Step 1

1. In a small microwave-safe bowl, combine all icing ingredients and mix until smooth. Set aside.

2. In a tall glass, combine cocoa mix, cocoa powder and 1/2 teaspoon 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, sweetner and salt. Add cocoa mixture, egg substitute, and soymilk. Mix thoroughly. Add food coloring and mix well. Stir in remaining 1/2 teaspoon 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, 2-3 minutes.

5. Gently flip and cook until both sides are lightly browned and inside is cooked through, 1-2 minutes. Plate your pancake and set aside.

6. Remove skillet from heat, re=spray and return to medium0high heat. Repeat with remaining batter to make a second pancake.

7. Microwave icing until warm, about 20 seconds. Spread over your pancakes and eat up !