red velvet pancakes (low fat)
(1 RATING)
For those of us that can't have cake for breakfast (LOL!)....here's something to fill it's place that's low in fat!
No Image
prep time
15 Min
cook time
5 Min
method
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yield
1 serving(s)
Ingredients
- ICING:
- 2 tablespoons cool whip free, thawed
- 1 tablespoon cream cheese, fat free, room temperature
- 1 splenda packet
- PANCAKES:
- 1 25 calorie, hot chocolate mix
- 1 tablespoon cocoa powder, unsweetened
- 1 teaspoon chocolate chips, mini
- 1/4 cup very hot water (not boiling)
- 1/3 cup whole wheat flour
- 1/2 teaspoon baking powder
- 2 splenda packets
- 1 dash salt
- 1/4 cup egg substitute
- 1 tablespoon vanilla soymilk or milk
- 9 red food coloring drops
How To Make red velvet pancakes (low fat)
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Step 1ICING: In small microwave safe bowl, mix icing ingredients until smooth; reserve.
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Step 2PANCAKES: In tall glass, combine hot chocolate mix, cocoa powder & 1/2 tsp chocolate chips. Add hot water; stir until ingredients have dissolved.
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Step 3In bowl, mix flour, baking powder, spenda & salt. Add cocoa mixture, egg substitute & soymilk; mix thoroughly. Mix in food coloring. Stir in remaining 1/2 tsp chocolate chips.
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Step 4Bring skillet coated with cooking spray to medium high heat. Add 1/2 of batter to form 1 large pancake. Cook until batter begins to bubble & is firm enough to flip, about 2 - 3 minutes. Gently flip & cook until both sides are lightly browned & inside is cooked through, about 1 - 2 minutes. Transfer to plate. Repeat with rest of batter to make a second pancake.
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Step 5Microwave icing until warm, about 20 seconds. Spread over pancakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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