Gluten-Free Red Velvet Pancakes

If I haven’t quite convinced you that breakfast is my favorite meal, this should do it…

Any meal that can also be made into a dessert and provides an excuse to drink champagne in the morning is totally fine by me!  I always make pancakes with almond flour but I hosted brunch for a guest with a nut allergy so I used gluten-free flour instead.

I tried to make these pancakes flavorful without added sugar and discovered that high-quality cocoa powder and vanilla almond milk really do the trick.  These pancakes definitely stray from Paleo but they are a nice treat if you partake in cheat meals.

Gluten-Free Red Velvet Pancakes

Makes 10-12 pancakes

  • 1 c. gluten-free all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp salt
  • 2 tsp. stevia
  • 1/4 c. unsweetened cocoa
  • 1 egg
  • 1/4 c. plain greek yogurt
  • 1/2 c. vanilla almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. red food coloring
  • 1 c. chocolate chips
  • Dollop of cream cheese frosting (below)

Preheat a griddle to 350 degrees or a skillet on the stove top.

Whisk the flour, baking powder, baking soda, salt, stevia and cocoa together in a large bowl. Add the liquid ingredients and whisk until smooth.  Spoon circles of batter onto the griddle or pan and flip when the batter begins to bubble.  Cook until done, 3-5 minutes per side.  Top with cream cheese and chocolate chips.

Cream Cheese Frosting

  • 4 oz. unsalted butter
  • 4 oz. cream cheese
  • 2 c. powdered sugar
  • 1 tsp. vanilla extract

Combine all ingredients using an electric mixer.  Refrigerate until ready to use. Frosting will keep for a week in the refrigerator or 6 weeks in the freezer.


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