Red Velvet Coconut Flour Pancakes

Being snowed in and having most of your Saturday plans cancelled isn’t the worst thing.


Instead of a fancy rubber chicken political dinner, my husband and I now have big plans that include a movie and maybe some chili and cornbread.  Also, it gave me some time to come up with this delicious number:


After digging through my cupboard, I finally found red food coloring which I’m pretty sure I’ve had since college. Can you get botulism from old food coloring? Well, I feel fine for now. I’ll get more when I can make it to the store. Enjoy friends!

Red Velvet Coconut Flour Pancakes

  • 3 Tbs Coconut Flour
  • 3 Egg Whites
  • 1/4 Cup of Unsweetened Almond Milk (or skim)
  • 1 Tbs Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 2 Tbs Greek Yogurt (not necessary but gives it a better texture)
  • 1 Tbs sweetener of choice (I used 2 packets of NuNaturals Stevia)
  • A few drops of Red Food Coloring

For Cream Cheese “Frosting”:

  • 1/4 Cup Syrup (I used Sugar Free, but you can use Pure or Low Sugar)
  • 3 Tbs Fat Free Cream Cheese

For pancakes: mix dry ingredients together and add liquids gradually.  The batter will be thick to the point you can spoon it on the a warm griddle sprayed with cooking spray.  For syrup, heat cream cheese and syrup in a bowl in the microwave for 30-45 seconds and whisk together (I ran mine through my magic bullet to get it smooth)

Nutritional Stats: (For Entire Recipe)

Cals: 249

Protein: 23 grams

Carbs: 21 grams

Fat: 6 grams

Sugar: 4 grams