Home » RED VELVET PANCAKES WITH CREAMCHEESE SYRUP

RED VELVET PANCAKES WITH CREAM
CHEESE SYRUP

A gorgeous breakfast to see and taste. It’s sumptuous and will make you want more each time you have some.

Details

Servings

2 servings

Prep time

15 minutes

Cooking time

10-12 minutes

Calories

42 kcal

Ingredients

  • FOR THE PANCAKES
  • 2 large eggs

  • 2 hard-boiled eggs

  • 120g (4 oz) cream cheese (½ cup)

  • 1 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 1 tbsp natural red food dye

  • 1½ tsp unsweetened cocoa powder

  • ½ tsp vanilla or almond extract

  • Pinch of fine sea salt

  • Coconut oil or spray, for the pan

  • FOR THE CREAM CHEESE SYRUP
  • 1½ tbsp cream cheese, softened

  • ¼ cup unsweetened cashew milk, plus more if needed

  • 2 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

Directions

  • In a blender, combine all the pancake ingredients and blend until very smooth.
  • Place a large non-stick skillet over medium-high heat and coat with coconut oil or coconut oil spray. When the skillet is hot, pour 1/4 cup of the batter into it, forming a 3-inch round pancake; repeat to cook 2 pancakes at a time. Cook until the bottom is cooked through, about 2 minutes, then flip and cook for another 2 minutes. Repeat with the remaining batter after removing the pancakes from the pan.
  • To make the syrup, in a small mixing bowl, combine the softened cream cheese, cashew milk, sweetener, and vanilla. Beat with a hand mixer until smooth. Depending on how thick or thin you like your syrup, add milk. Drizzle the syrup over the pancakes and serve.
  • Refrigerate leftover pancakes and syrup in separate airtight containers for up to 3 days. Reheat the pancakes for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through. In a saucepan, heat the syrup over medium heat for about 2 minutes.
  • RECIPE NOTES:
    Make the batter and refrigerate the blender jar overnight for a quick breakfast the next morning.

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