Low Carb Lover’s Red Velvet Pancakes

• February 04, 2015
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Meal Type:

Overview:

It's so easy to make these celebration low-carb red velvet pancakes. They're not just for Valentine’s Day, they take your morning pancakes to a showy new low carb level.

All you need is a Carb Counter’s White Cupcake & Frosting Mix to whip up this classy breakfast. The velvety white cream cheese drizzle takes the place of syrup - and let’s face it, it's just the “icing on the pancakes”.

Not just for mornings, these striking pancakes take you from breakfast to dessert and are fantastic to “wow” company!

This recipe makes 12 – 5” pancakes, to make less than the full amount, see Cook’s Tips below recipe.

Ingredients:

1 Package 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
4 Large or extra large egg whites
2 Tablespoons Whipping cream or sour cream
3/4 Cup (12 Tablespoons) Water
1 Teaspoon Red food coloring
1 Teaspoon Cocoa powder
1/4 Teaspoon White vinegar

Instructions:

Cook’s Note: This recipe makes the light and fluffy thick pancakes shown. If a thinner, less “fluffy” pancake is desired, leave out whipping the egg whites and reduce the water by a Tablespoon or so.

Low Carb Red Velvet Pancake Recipe Directions:

Preheat a non-stick griddle or skillet to medium high. If using a regular, non-coated skillet, spray lightly with non stick cooking spray.

Place the egg whites in a medium/large bowl and whip them until soft peaks form – about 2-3 minutes. Add the cocoa to the inner bag #1 dry mix ingredients. Gently fold dry mix into the whipped egg white with the food coloring, and vinegar. Continue to lightly stir in the water and cream.

Make the pancakes by dropping a heaping Tablespoon of batter into the center of the skillet. Spread out lightly with spoon to about 5”. Cook for a minute and flip. Reduce the griddle/skillet heat to medium if pancakes become too browned.

It's easy to keep the pancakes hot while you prepare the remainder. Just

place cooked pancakes on a piece of foil and cover them with foil as you prepare the rest of the pancakes.

Cook’s Tip: Wish to make less than the full amount? Simply use 1/3 cup of dry cupcake mix and 1 large or extra large egg white for each 4 pancakes. Use 3 Tablespoons water and 1 Tablespoon cream or sour cream. Add slightly more water if needed to get to easy spreading.

For Cheesecake drizzle:

Combine 1 – 8 oz. package of cream cheese with 3 Tablespoons unsalted butter and heat in microwave or stovetop until very soft and hot (about one minute in microwave) and stir in the inner bag #2 – Frosting Mix. Add warm water slowly, a Tablespoon at a time to get to the desired “thick drizzle” consistency and top pancakes with cheesecake drizzled frosting.

Pancakes may be frozen, tightly wrapped, for up to 2 months.

Makes 12 – 5” cheesecake frosted pancakes @ 4 net carbs per pancake.

Low Fat Variation:

Use light or fat free sour cream and cream cheese. Omit butter in topping, add 2 Tablespoons extra water.