Red Velvet Pancakes

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It took me many tries to achive these pancakes. I played with the flour and sugar in order to get the ideal color. At first, I used brown sugar with white rice flour and another with whole wheat flour but I did not succeeded. The rice flour textue was hard although I added a bit of coconut oil and their where more a pink color. The whole wheat flour did not took the red color. So I went with the white sugar and whole wheat flour. Instead of vanilla, I used coconit essence beacuse it has a delicious and unique flavor and it is white. If I used vanilla, the pancakes’ color will be affected. It was a whole chemistry laboratory!

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Red velvet cake consist of a delicate chocolate flavor, red color and lots of frosting usually made of cream cheese ot buttercream. These pancakes are better than a cake! They are fluffy, sweet, chocolaty and most important, healthy and fun to do! Their color come from the blend of beets and strawberries.

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I added a piece of Dagoba dark chocolate (that would be about 1T of dark chocolate chips).

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As a frosting, I used cottage cheese, but greek yogurt will also be awesome. Finally, I topped the red velvet pancakes with toasted almonds, coconut and rasberries.

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Ingredients:                                                                                                                                                                                                                                         yield: 1 person

1/4cup whole wheat flour      2tsp white sugar      1T dark chocolate chips    1/4tsp baking powder    a pinch of salt      1/4tsp coconut essence

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Frosting: 1/3cup greek yogurt or cottage cheese      1/4tsp vanilla

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Toppings: 2tsp toasted almonds and coconut shreds       rasberries

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Procedure:                                                                                                                                                                                                                                          In a bowl, combine the ingredients for the pancakes, except chocoalte chips and mix with the beet and stawberry juice until pancake conssitency. Now, add the dark chocolate chips.

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Turn on a pan on medium heat and drizzle coconut oil. Pour an amount of the batter in the pan and let cook until fluffy. Then, flip the pancake and cook 30secs.

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Transfer the cooked pancakes to the serving dish.

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Mix the frosting with the vanilla and it between each pancake.

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Finally, add the toppings.

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Nutritonal facts: 6g fat       43g carbohydrates       12g protein

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