So, I threw away my waffle iron. And, I’ve felt like something’s missing ever since.
I use my waffle maker for waffles, protein waffles, and of course, my Lightened Up Waffled Biscuits and Gravy. And, I literally use it at least once a week… and I’ve not had one for two weeks.
The one that I had was having major issues with the waffles sticking. From my perspective, I linked the issue back to it being worn out. Temperature inconsistencies were also happening… so, it was time for it to go!
Now, I’m shopping for a new one. While I’d like to have an upgraded version, I’d also like one that doesn’t take up a ton of space… and all the ones that flip around are HUGE. So, until I figure this mess out, I’m a pancake girl.
I made these a few months back, and maybe they’ll inspire me away from waffles until I can figure out this situation. Seriously, red velvet is one of my faves…
Red Velvet Pancakes
From Hungry Girl
2 Tbsp. Fat Free Cool Whip Thawed
1 Tbsp. Fat Free Cream Cheese – room temp
1 No calorie sweetener packet
One 25 Calorie Packet Hot Cocoa Mix
1 Tbsp. unsweetened cocoa powder
1 tsp. mini chocolate chips
1/3 cup whole wheat flower
1/2 tsp. baking powder
3 drops red flood coloring
2 no calorie sweetener packets
dash of salt
1/4 c. fat free liquid eggs substitute
1 Tbsp. vanilla soymilk
1. In a small bowl combine all icing ingredients and mix until smooth. Set aside.
2. In a tall glass combine cocoa mix, cocoa powder, and 1/2 teaspoon chocolate chips. Add 1/4c. very hot water and stil until ingredients have dissolved. Set aside.
3. In a bowl combine flour, baking powder, sweetener and salt. Add cocoa mixture , egg substitute, and soy milk. Mix thoroughly. add food coloring and mix well. Stir in remaining chocolate chips.
4. Stir until combined well.
5. Cook 2 pancakes in a pan prepared with cooking spray.
6. Sprinkle lightly with powdered sugar (because it makes things pretty!)
7. Warm the frosting in the microwave and drizzle over your pancakes.
WW Points Plus: 7