Healthy Red Velvet Pancakes are the perfect Valentine’s Day breakfast treat for your sweetie!
As you probably know by now, we make a lot of pancakes at our house. Every Saturday is Pancake Day, one of our favorite traditions. We like to experiment with different flavors, and these healthy red velvet pancakes are some that my husband really enjoys.
Healthy red velvet pancakes are so festive for Valentine’s day breakfast, but we make them anytime! The cheerful red color makes any breakfast more fun, and it’s sure to make any red velvet lover smile!
Of course, all of the pancakes we make are made with healthy ingredients like oats, whole wheat flour, and flax seeds, and don’t contain any oil or milk so you can eat enjoy them once a week like we do without feeling guilty! I even came up with a healthier cream cheese glaze that uses greek yogurt so you still get a rich, tangy flavor without a bunch of cream cheese.
Just like with any of my pancake recipes, you can always use any type of milk in place of the club soda if you’d like. I just like to use the soda to make my pancakes light and fluffy. It makes the batter so bubbly! But in the case that you don’t have club soda, milk will work too. If you’d like to make these pancakes with natural coloring, you can add 1 tbsp beet powder to the batter, or use 100% pomegranate juice for some of the liquid, but know that it might affect the taste.
Healthy Red Velvet Pancakes
Healthy Red Velvet Pancakes are the perfect Valentine’s Day breakfast treat for your sweetie!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 12 4-inch pancakes 1x
- Category: breakfast
Ingredients
- 1 cup oats, ground
- 1/2 cup whole wheat flour
- 2 tbsp ground flax seed
- 1 tsp baking soda
- 3/4 tsp baking powder
- Pinch salt
- 1 1/2 tbsp cocoa powder
- 1 tsp red food coloring*
- 2 egg whites
- 1 to 1 1/2 cup club soda or milk of choice
For the “cream cheese” glaze:
- 3 tbsp nonfat plain greek yogurt
- 1 tbsp powdered sugar
- 1–2 tbsp milk of choice
Instructions
- Preheat pancake griddle or skillet to 350°F or medium heat. Lightly grease with coconut oil.
- Grind oats in a blender or food processor until they are the consistency of flour.
- In a large bowl, mix all ingredients (except for frosting), careful not to over mix. You may have to adjust the amount of liquid to suit your preferred consistency. The oats will soak up liquid the longer it sits.
- Pour about 1/4 cup of batter (more or less, depending on the size you want) onto the hot pan or griddle to form a circle. You may need to spread it a little with the bottom of you measuring cup. Let cook until you see bubbles forming in the surface of the batter. When the bottom is golden, flip and cook the other side until it is cooked through, about a minute. Repeat with remaining batter.
- To make frosting, stir together yogurt, powdered sugar and milk until smooth.
- Drizzle frosting or maple syrup over hot pancakes and serve. Leftover pancakes can be frozen.
Notes
*If you’d like to make these pancakes with natural coloring, you can add 1 tbsp beet powder to the batter, or use 100% pomegranate juice for some of the liquid, but know that it might affect the taste.
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Serena Ball MS, RD (@tspcurry) says
February 7, 2016 at 11:12 pmYUM! These are perfect for Valentines Day. My kids will love them heart-shaped. Love that you do pancakes every Saturday!
Kaleigh M says
February 8, 2016 at 4:41 pmThat will be so cute! 🙂
Twisted Nutrition says
February 8, 2016 at 9:24 pmThese look and sound absolutely amazing! Pancakes are a staple during our weekend mornings as well!
Kaleigh M says
February 9, 2016 at 9:31 pmThanks, Rebecca! We love pancakes! 🙂