Red Velvet Pancakes.
What? I had never heard of these. I was in shock. I didn’t know there was such a thing. I am naive, sheltered, and live in a bubble.
All I knew was that I needed them now.
I stopped whatever incredibly important thing I was doing at the time and googled these things – these red velvet pancake things.
What I found is life changing.
Cake isn’t really my thing.
Unless said cake is double chocolate with chocolate fudge filling and chocolate fudge icing, I usually pass it up. The only other exception is red velvet, which actually is chocolate – I learned that when I crawled out from under my rock a few years ago. Not sure what I thought it was before.
I can often pass up frosting, too. However, there is just something about red velvet cake and cream cheese frosting.
You can imagine my delight when the pancakes turned out perfectly. Even better – the giant glob of frosting on top.
The pancakes are actually vegan, but I destroyed that as soon as I added the cream cheese frosting.
I always have some leftover frosting in the fridge just for times like these.
Or times when I need to regain my sanity and dig in with a giant spoon.
I can’t even tell you how delicious the pancakes smelled, let alone tasted.
The minute I removed them from the griddle, I could smell delicious, fluffy, red velvet cake. It filled the entire kitchen. And yes, they also tasted exactly like red velvet cake.
Especially when the creamy frosting melted into the warm pancakes.
There aren’t even words.
- 1½ cups minus 1½ tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons vinegar
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons red food coloring
- 1 tablespoon chocolate chips
Whisk together milk and vinegar and set aside to curdle.
In a mixing bowl, add wheat flour, all purpose flour, sugar, cocoa powder, baking powder and baking soda. Make a well in the center, and pour in milk mixture and food coloring. Mix until combined.
Preheat skillet or griddle on medium heat. Add 1/4 to 1/3 cup batter. Once bubbles form, gently flip and cook for a few more minutes.
Top with chocolate chips and cream cheese frosting.
Now it’s time to hightail it out of here before I gain 10 more pounds just thinking about them. I have to go make more pancakes, anyway.