Red Velvet Pancakes with Cream Cheese Glaze

Did you ever wonder how pancakes got to be a breakfast food?  Yeah, me too.  Carbs smothered in syrup or glaze (both of which are totally just frosting is disguise, by the way).  What about donuts, for that matter, or caramel rolls?  What up, breakfast?

Anyhow, these pancakes are sure to make you whole family smile with a sugar crazed gleam in their eyes.  Which naturally makes them perfect for Valentine’s Day (yay chocolates!  Hint, hint, husband…)  I already made a Red Velvet Pancake last year, but thought it deserved another (more sugary) look.

But we are going to offset that cream cheese frosting…ahem…glaze, by making these healthy pancakes.  We’re going to start of with some whole wheat flour (yay, fiber!), and swap out sugar for honey…and use 2/3rds less (seriously pancakes—you don’t need all that sugar, you’re about to be smothered with it!)  Then, instead of adding a whole bottle of red food dye (ummm, ew) we’re going to add…wait for it…beets!  Yay, veggies!  But you can still add a bit of food dye to enhance the color if you’d like.  All that along with the antioxidant power of unsweetened cocoa, and we have ourselves a winner.  Just don’t forget the glaze.

Red Velvet Pancakes with Cream Cheese Glaze

Inspired by That’s So Yummy

Pancakes

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

4 tbsp unsweetened cocoa powder

½ cup pureed beets

2 large eggs

2 tbsp honey

1 ½ cups buttermilk

½ cup sour cream

1 tbsp vanilla extract

10-20 drops red food coloring (optional)

¼ cup mini chocolate chips

Cream Cheese Glaze

2 oz Neufchatel cheese, softened

½ cup powdered sugar

2-4 tbsp milk

Splash of vanilla extract

Heat an electric skillet to 375 degrees F.

In a medium sized bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cocoa powder.

In a second bowl, whisk together the pureed beets, eggs, honey, buttermilk, sour cream, vanilla, and red food coloring.

Add the liquid ingredients to the dry ingredients and stir until just combined.  Stir in chocolate chips.

Pour ¼ to 1/3 a cup of batter onto the hot skillet.  Cook for 2 minutes or until lightly browned.  Flip and cook an additional 2 minutes or until cooked through.

To make the glaze, beat the cream cheese with the back of a spoon until smooth.  Stir in the powdered sugar and milk, a bit at a time.  Add milk until desired consistency is achieved.

Drizzle the glaze over the hot pancakes and garnish with additional chocolate chips.

Make 25-30 pancakes