My mom is a huge red velvet fan. Everything red velvet. Cupcakes red velvet, cakes red velvet, pancakes red velvet. So, when I invited her over for brunch the other day, I decided to surprise her with a ginormous stack of skinny red velvet pancakes, just to say “thank you” for being amazing. Every fabulous mom out there deserves a stack of giant red velvet pancakes. The first time I tried red velvet anything, I was moving into my dorm room at Arizona State University and someone, a family friend, brought over Sprinkles Cupcakes! And I saw the red velvet and I thought, “Hmmm . . . a red cupcake. Cute. But can it taste good, too?” Literally had never heard of red velvet before (sad, because I was in college). So anyway, I tried it. This cute, red cupcake. And it, like, took my breath away. It tasted really, really good! So I’ve never gone back. Now, whenever I’m ordering dessert, I’m red velvet, carrot or Italian cream cake all the way! Though, I don’t discriminate 😉
Make skinny red velvet pancakes the right way:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
- 1/2 cup all purpose flour (200 calories)
- 1 tablespoon baking powder (6 calories)
- 1/4 teaspoon salt
- 1 teaspoon Truvia (or double with real sugar)
- 1/2 tablespoon Hershey's Special Dark unsweetened cocoa powder (5 calories)
- 2 tablespoons egg whites (17 calories)
- 3/8 cup buttermilk (37 calories)
- 1 tablespoon I Can't Believe It's Not Butter "Lite", melted (40 calories - or substitute with another butter such as Earth Balance)
- 2 teaspoons red food coloring
- Powdered sugar, garnish
- Maple syrup, optional
- In a medium-sized bowl, mix together all dry ingredients until combined.
- In a separate bowl, mix together all wet ingredients, including butter, until combined.
- Pour wet ingredients into dry ingredients and stir fairly well, but be careful not to over-stir. You should still have a few clumps in your batter. Clumpy batter, believe it or not, will help your pancakes rise!
- Grease a pan or use a non-stick pan and place it on your stove on medium-high heat. Allow it to heat for about 30 seconds.
- Pour 1/3 of your batter onto the pan and allow it to sit for approximately 45 seconds - 1 minute. Once your batter is cooked on the edges and bubbling at the center, flip your pancake (only once) and cook it for an additional 30 seconds - 45 seconds.
- Repeat twice.
- Remove your pancakes and top with syrup and powdered sugar if desired!