Red Velvet Pancakes

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

Serves 1

INGREDIENTS

ICING:

2 Tbsp. Fat Free Cool Whip Thawed
1 Tbsp. Fat Free Cream Cheese – room temp
1 No calorie sweetener packet

PANCAKES:
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

INSTRUCTIONS

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.