Monday, April 23, 2012

Gluten Free Red Velvet Pancakes

"She works hard for the money! So hard for it honey! She works hard for the money so you better treat her right!"That is the song that goes on in my head on the mornings after Taylor pulls a double shift, and I am making her something special to eat. Home at 5am, she quickly crashes to sleep. What does she dream about? According to her, Red Velvet pancakes from Ihop, where she worked for 8 hours prior, and she can eat absolutely NOTHING on their menu. If I have to hear her whine about how she wishes she could just have one bite of those pancakes again, I will go nutso. What is my solution? Figure out how to make them for her... gluten free. This was not a hard task folks. Super easy. She wolfed them down faster than I could blink and she said they lived up to her expectations and then some. This is definitely something I would usually serve for a dessert instead of a breakfast. But she has been working hard and deserves a treat. At least now, the recipe is posted and she can make them herself when she chooses. Below I documented the process. If you ever make homemade buttermilk pancakes, then you will find this almost as easy. Enjoy!

Gluten Free Red Velvet Pancakes
adapted from Food Republic 
Makes 10 good sized pancakes
1 cup gluten free all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 egg
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
2 teaspoons pure vanilla extract, divided
3 tablespoons butter, melted
4 ounces cream cheese
1/4 cup powdered sugar
*optional chocolate syrup 
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
In another large bowl, beat egg with buttermilk, sour cream, food coloring and 1 tsp vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.

In a separate bowl whisk together cream cheese, 1 tsp vanilla and powdered sugar. This is your glaze.
Heat a large nonstick pan or griddle over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through. 
Stack pancakes, top with glaze and you can also drizzle with chocolate syrup if you wish. 



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