Gluten-Free Red Velvet Pancakes that are light, fluffy, and simple to make.
This recipe was sponsored by Ryze. Opinions are my own.
Valentines Day is just around the corner and nothing says I love you more than Gluten-Free Red Velvet Pancakes!
Pancakes are a simple, but filling way to start any day. We usually cook a double batch of pancakes and freeze the rest for a quick breakfast.
Up until now, my girls preferred regular pancakes. Once they tasted these Gluten-Free Red Velvet Pancakes, they were in love (with the pancakes, of course).
These Gluten-Free Red Velvet Pancakes have the perfect texture: Fluffy, light, and perfect for topping with fresh whipped cream.
We usually pour syrup on our pancakes, but with these pancakes, we found a drizzle of chocolate sauce and a dollop of whipped cream to be our favorite.
Syrup definitely tastes great on these pancakes, but the chocolate sauce and whipped cream bring it to the next level of pancake-goodness.
This recipe calls for buttermilk. If you can’t consume dairy (or choose not to), you can substitute the buttermilk with equal parts dairy-free milk plus 1 1/2 teaspoons of white vinegar.
Let the milk and vinegar sit for a couple minutes, then whip it with a fork.
We’ve made these pancakes with buttermilk and with faux buttermilk, and we can’t tell the difference. It’s really just about what ingredients you have on hand.
The Ryze Gluten-Free Flour gives these pancakes the lift that they need and keeps them whole grain.
If you make these Gluten-Free Red Velvet Pancakes please stop by and let me know what you thought!
Serving Size: 1 pancake
Amount Per Serving: Calories: 106 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 37mg Sodium: 358mg Carbohydrates: 7g Fiber: 0g Sugar: 5g Protein: 3g