Description
Delightful sugar-free red velvet pancakes topped with a creamy glaze, perfect for a healthy yet indulgent breakfast.
Ingredients
Scale
- 1/2 cup lupin flour
- 2 tbsp oat fiber
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 4 large egg whites
- 3/4 cup 0% Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/4 cup powdered monk fruit sweetener
- 1 tsp alcohol-free vanilla
- 1 tsp white vinegar
- 3/4–1 tsp red gel food coloring
- 1 oz reduced-fat cream cheese, softened
- Additional 0% Greek yogurt and powdered monk fruit for glaze
- Unflavored gelatin
Instructions
- Whisk together the lupin flour, oat fiber, cocoa powder, baking powder, and fine sea salt until thoroughly combined.
- Whisk together the egg whites, Greek yogurt, almond milk, powdered monk fruit sweetener, vanilla, white vinegar, and red food coloring until smooth.
- Fold the dry ingredients into the wet mixture until just combined; allow the batter to rest for 4 minutes.
- Preheat a non-stick skillet over medium-low heat; scoop approximately 1/4 cup of batter for each pancake.
- Cook for 2–3 minutes on the first side until bubbles appear, then flip and cook for an additional 1–2 minutes until golden brown.
- Beat together the cream cheese, strained Greek yogurt, powdered monk fruit, and remaining vanilla until smooth.
- Melt the bloomed gelatin and fold it into the cream cheese glaze until fully incorporated.
- Cool pancakes until lukewarm, then stack, spreading a thin layer of glaze between layers.
- Pour remaining glaze over the top, garnishing with crumbled mini pancake.
- Chill the stack in the fridge for about 10 minutes before serving.
Notes
You can make the batter ahead of time and store it in the fridge. Avoid overmixing to maintain fluffy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg