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Red Velvet Pancakes

Cake for breakfast.

heart

Good morning, indeed.

I’ve written before about my friend Andrea.

I still think of Andrea as my chatterbox middle-school friend with braces, always chasing after boys. So it’s funny to see her now, as a married mom of a five-year-old daughter. Kristin (her daughter) is the sweetest little girl, and I’m always excited when they come to visit.

This morning, I told Kristin I would make her whatever she wanted for breakfast. After quite a long period of deliberation, she decided on the red velvet pancakes, swayed by her mom’s suggestion they’d be a good Valentine’s Day treat.

heart pancake

Although I do have a red velvet pancake recipe floating around the blog, I made today’s pancakes a little bit differently. I omitted the food coloring and tried using raspberries instead. As you can see from the photos, the result isn’t extremely red… but they’re red in spirit!

Healthy Red Velvet Pancakes

This is a Single-Serving Recipe.

  • 2 tbsp whole-wheat pastry flour (or white, spelt, or Arrowhead Mills gf mix)
  • 2 tbsp plus 1 tsp oat bran (You can sub flour if need be.)
  • 1/2 tsp plus 1/8 tsp baking powder
  • scant 1/8 tsp salt
  • 2 tbsp cocoa powder (For a more brownie-like taste, try dutch cocoa.)
  • 1/2 tsp pure vanilla extract
  • 1/3 cup pureed raspberries (or sub 1/3c milk of choice)
  • 1 tablespoon oil (Omit only if you like the taste of fat-free pancakes.)
  • milk of choice – Use more or less, depending on how thick you want the batter
  • 1-2 tbsp sugar, or 1 stevia packet (If using liquid sweetener, decrease the milk.)
  • If not using the berry puree, you can add food coloring if desired for the red color (Whole Foods sells a natural brand, called Select.)
  • optional: Feel free to add some mini chocolate chips.

Mix dry ingredients. Add wet and mix. Then make your pancakes! (Serves 1)

Note: The nutrition information for this recipe is pretty much the same as for the other version. You can see that information here: Pancakes Calories and Nutrition Facts.

These pancakes were inhaled!

Heart Healthy Red Velvet Pancakes

Above, topped with my special Homemade & Healthy Cream Cheese Frosting.

5/5 (2)

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Published on February 12, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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177 Comments

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  1. Haley Shepherd says

    I love making your pancakes but I can never get the right texture. They are always kinda mushy and not fluffy. Any tips?

    • Unofficial CCK Helper says

      Did you read CCK’s troubleshooting tips on her FAQ page at the top of the blog? Please read through and then if you still have questions you can reply here with more specifics about the flour and ingredients you are using so someone can hopefully help you.

  2. Stefanie Dawson says

    These pancakes were fabulous!!! We didn’t eat them with the frosting, just pure maple syrup, but they were so delicious! Thank you!

  3. Christina says

    These were good, but I could taste the raspberries — which was not what I wanted with red velvet. Fortunately, the chocolate helped disguise the taste some. Next time, I would try replacing the raspberries with beets or beet juice. Canned beets, at least have a more neutral flavor.

    Overall, I enjoyed this recipe — especially when topped with a generous serving of your Greek yogurt frosting and pink sprinkles!

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