Healthy Red Velvet Pancakes (all natural and gluten free!)
If you want to add more gluten free recipes to your recipe box, Healthy Red Velvet Pancakes (all natural and gluten free!) might be a recipe you should try. For $1.13 per serving, you get a side dish that serves 2. One serving contains 193 calories, 10g of protein, and 10g of fat. It is perfect for valentin day. This recipe from Desserts with Benefits has 1155 fans. Head to the store and pick up coconut flour, cocoa powder, white vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is pretty good. If you like this recipe, you might also like recipes such as All-Natural Gluten-Free Red Velvet Oatmeal, Healthy Funfetti Pancakes (gluten free and all natural), and Gluten Free Red Velvet Pancakes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
6 Tbs Unsweetened Vanilla Almond Milk (or "milk")
1 tsp Double-Acting Baking Powder
123g (1/2 cup) Roasted Beet Puree, cooled to room temp (see this post for instructions)
1 tsp Butter Extract
15g (3 Tbs) Regular Cocoa Powder (unsweetened)
28g (1/4 cup) Coconut Flour
2 Large Eggs (preferably organic)
1/8 tsp Salt
4 packets Truvia
1 tsp Vanilla Extract
1 tsp White Vinegar.jpg)
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Spray a pancake pan with cooking spray and place over medium-low heat.In a large bowl, whisk together the beet puree and eggs.Whisk in the almond milk, truvia, vanilla, butter extract and vinegar.In a small bowl, whisk together the coconut flour, cocoa powder, baking powder and salt. Dump into the wet ingredients and whisk together.Spoon the batter onto the hot pan and spread slightly to form circles. Cook until edges are dry and surface is slightly dry (these pancakes take longer to cook than regular pancakes, about 3-5 minutes. I get impatient sometimes and increase the heat to medium or medium-high when I'm hungry and want the pancakes sooner).Flip and cook for about 1 minute on the other side.Continue until all the batter is used up, then enjoy!
Step by step:
1. Spray a pancake pan with cooking spray and place over medium-low heat.In a large bowl, whisk together the beet puree and eggs.
2. Whisk in the almond milk, truvia, vanilla, butter extract and vinegar.In a small bowl, whisk together the coconut flour, cocoa powder, baking powder and salt. Dump into the wet ingredients and whisk together.Spoon the batter onto the hot pan and spread slightly to form circles. Cook until edges are dry and surface is slightly dry (these pancakes take longer to cook than regular pancakes, about 3-5 minutes. I get impatient sometimes and increase the heat to medium or medium-high when I'm hungry and want the pancakes sooner).Flip and cook for about 1 minute on the other side.Continue until all the batter is used up, then enjoy!
Nutrition Information:
covered percent of daily need
