Unless you were living in a hole during the week before Valentine's Day, you must've seen the recipe floating around the interwebz for Red Velvet Pancakes . My husband LOOOOOOOVES Red Velvet Cake so as soon as I saw this I KNEW I had to find a way to convert it to gluten free for his pleasure. So that's what I did as his Valentine's happy. Didn't have any heart shape molds that I could find, but he totally didn't care. Now the original recipe serves 4, so I cut that in half since there are only 2 of us. After I made up the icing it was LUDICROUSLY too much (like enough to ice a whole cake), so I have adjusted the icing portion down by half again as much. Yield: 8 small pancakes. Serves 2 at 531 calories and 30 grams of fat. For the Cream Cheese Topping 4 oz Neufchatel cheese ⅛ tsp freshly squeezed lemon juice ½ cup powdered sugar 2 tbs part-skim ricotta cheese ½ tsp vanilla extract 1.5 tsp prepared strong coffee For the pancakes ¼ cup brown rice flour ¼ cup sorghum flour 2 Tbs buckwheat flour 2 Tbs sweet rice flour 2 Tbs unsweetened cocoa powder 1 Tbs granulated white sugar 2⅔ Tbs powdered sugar ¾ tsp baking powder ¼ tsp baking soda ½ tsp ground cinnamon ¾ tsp salt ¾ cup buttermilk (or make your own buttermilk) 1 large eggs ½ tsp vanilla extract 1 Tbs apple cider vinegar ½ Tbs red food coloring 2 Tbs unsalted butter, melted ½ tsp xanthan gum
Ingredients
Instructions
Pre-heat skillet or griddle over medium heat or 320°
Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
Pour batter in ¼ cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with cream cheese topping.
Prepare Cream Cheese Topping: In medium bowl, whip softened cream cheese and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with powdered sugar and enjoy!
Recipe by Kait Nolan at https://kaitnolan.com/2012/02/24/gluten-free-friday-red-velvet-pancakes/