Red Velvet Pancakes with Coconut-Cream Cheese Icing

Maybe I don’t remember it, but I don’t think red velvet was a big deal back when I was growing up. Now, it’s all the rage — cupcakes, cakes, vodka. This pancake recipe can be added to that list.

The Red Velvet Pancake batter is simple to make from scratch, as is the coconut-cream cheese icing.

Ingredients

• For the pancake batter:
• 1/2 cup white flour
• 1/2 cup wheat flour
• 1 TBSP cocoa powder
• 1/2 tsp baking soda
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 egg
• 1 TBSP unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp red food coloring
• For the icing:


Red Velvet Pancake Batter

• 7 TBSP light coconut milk
• 4 oz. cream cheese, softened
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (optional)
• 1 cup powdered sugar
• 4 TBSP butter, softened

Directions:

1. In a large bowl, whisk together flour, cocoa powder, baking soda, salt and sugar.


Red Velvet Pancake on the Griddle

2. Add egg, milk, heavy cream, melted butter, vanilla and red food coloring and whisk until batter is smooth. A few lumps are okay.
3. Cook in batches in a greased skillet the normal way you would cook pancakes.
4. For the icing, beat cream cheese and butter until creamy. Then, add in coconut milk and vanilla. Finally, add in powdered sugar (and shredded coconut if you choose) in batches and whisk all until smooth.
5. Once pancakes are cooked, top with icing and serve.

While it’s probably a stretch to say these pancakes are part of a complete breakfast, they are part of a delicious breakfast.

They shouldn’t take too long and will be a hit with diners of all ages. Enjoy!