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Gluten Free Friday: Red Velvet Pancakes

February 24, 2012

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
  • 1/8 tsp freshly squeezed lemon juice
  • 1/2 cup powdered sugar
  • 2 tbs part-skim ricotta cheese
  • 1/2 tsp vanilla extract
  • 1.5 tsp prepared strong coffee

For the pancakes

  • 1/4 cup brown rice flour
  • 1/4 cup sorghum flour
  • 2 Tbs buckwheat flour
  • 2 Tbs sweet rice flour
  • 2 Tbs unsweetened cocoa powder
  • 1 Tbs granulated white sugar
  • 2 2/3 Tbs powdered sugar
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 3/4 cup buttermilk (or make your own buttermilk)
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 1 Tbs apple cider vinegar
  • 1/2 Tbs red food coloring
  • 2 Tbs unsalted butter, melted
  • 1/2 tsp xanthan gum

Directions:

1. Pre-heat skillet or griddle over medium heat or 320°

2. 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.

3. 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.

4. Pour batter in 1/4 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.

5. 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!

Printable version.

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