Red velvet pancakes. They sound brilliant, right? I certainly thought they would be a good idea. Of course, it would be completely un-skinnyfat of me to use food coloring, so I decided to use beets. Now from the internet research I did, it seemed like using beets to make red velvet cake is pretty much a hit or miss, with more people missing than hitting. I figured I’d still give it a shot.
Yeah, my red velvet pancakes were not so red and not so pretty.
However, my complete failure at producing beautiful, naturally scarlet pancakes, were a near stroke of genius. These pancakes were so soft, so fluffy, so delicious. I knew I was on to something. My next version of the pancakes were, in a word, divine.
Oh, So Fluffy Pancakes (No Buttermilk Needed)
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons stevia (or 1 packet)
- 3/4 cup canned coconut milk
- 1 tablespoon vinegar (I used pomegranate vinegar)
- 1 tablespoon butter or healthy substitute
- 1 small yellow squash, chopped or sliced
To begin with, mix all of the dry ingredients in a bowl.
Check out my humongous bag of whole wheat pastry flour! It’s so big, the laundry room is the only place it fits in my apartment. I love Amazon!
Okay, ignore my rant and keep mixing the dry ingredients.
Then slice the squash.
Blend the squash along with the butter, milk, and vinegar.
Mix wet and dry ingredients together.
Preheat your frying pan to medium heat. Once the pan is heated, then you can pour and form your pancakes on the pan. I always like to transfer my pancake batter into my liquid measuring cup or blender, it helps me to pour the batter more easily.
Your pancakes should be ready to flip when they get fluffy and bubbly, like this:
See how pretty?
I used pumpkin puree, cinnamon, peanut butter, and maple syrup to make the perfect pancake stack.
The cream at the top is coconut whipped cream. You can find Katie’s version of it here.
I had these pancakes for lunch the past two days. Yes, I have no shame in eating pancakes for lunch. If it’s good for breakfast, it’s also good for lunch and supper. I think I have my new mantra.
Until next time, try pancakes for lunch.
~Elesha, a skinnyfat girl