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red velvet pancakes (low fat)

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

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!

(1 rating)
yield 1 serving(s)
prep time 15 Min
cook time 5 Min

Ingredients For red velvet pancakes (low fat)

  • ICING:
  • 2 Tbsp
    cool whip free, thawed
  • 1 Tbsp
    cream cheese, fat free, room temperature
  • 1
    splenda packet
  • PANCAKES:
  • 1
    25 calorie, hot chocolate mix
  • 1 Tbsp
    cocoa powder, unsweetened
  • 1 tsp
    chocolate chips, mini
  • 1/4 c
    very hot water (not boiling)
  • 1/3 c
    whole wheat flour
  • 1/2 tsp
    baking powder
  • 2
    splenda packets
  • 1 dash
    salt
  • 1/4 c
    egg substitute
  • 1 Tbsp
    vanilla soymilk or milk
  • 9
    red food coloring drops

How To Make red velvet pancakes (low fat)

  • 1
    ICING: In small microwave safe bowl, mix icing ingredients until smooth; reserve.
  • 2
    PANCAKES: In tall glass, combine hot chocolate mix, cocoa powder & 1/2 tsp chocolate chips. Add hot water; stir until ingredients have dissolved.
  • 3
    In 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.
  • 4
    Bring 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.
  • 5
    Microwave icing until warm, about 20 seconds. Spread over pancakes.
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