Word to the wise: when making Red Velvet cupcakes as a surprise for your friend’s birthday, don’t pin 100 recipes for Red Velvet cupcakes on your Pinterest board the week before. That is, don’t if she follows you on Pinterest.

Because she will find out. And your “surprise” cupcakes will turn into “yeah I kinda figured- you know I follow you on Pinterest, right?” cupcakes.

Trust me, I know from personal experience.

Nonetheless, regardless of how stealthy your cupcake-baking is, Red Velvet Cupcakes are always a great present. And in my opinion, they’re actually one of the very best cupcake flavors around. There’s just something about that decadent combination of chocolate, red food coloring (because if it’s not red it’s not the same), and cream cheese icing that makes Red Velvet utterly irresistible!

Unfortunately, my friend’s birthday only comes around once a year, so I don’t always have a reason to whip up a batch of Red Velvet Cupcakes. (Well, let me amend that statement: I don’t always have a reason where the guilt – and the calories? – don’t count.)

But you know what I do have a reason to make every weekend?

Pancakes.

So why not just combine two of my favorite guilty pleasures – pancakes and Red Velvet – into one decadent, irresistible breakfast?

I’m not going to lie, I make pancakes every weekend. Because to me, nothing screams “Saturday morning” better than a tall, fluffy stake of maple-soaked hotcakes! So, to me, pancakes are a completely guilt-free “guilty-pleasure,” as long as I do only eat them on the weekends. Meaning, if you’re following my logic, if my pancakes just so happen to taste like Red Velvet… well there’s nothing wrong with that!

And boy, let me tell you, these pancakes are definitely going to make you want to take the time to whip some up every weekend! They’re not only thick and fluffy, but they taste just like Red Velvet and become absolutely divine when drizzled with a bit of homemade cream cheese icing!

(Side note: this icing is definitely not the healthiest, so if you’re planning on making these pancakes as often as me, then you might want to scale back on the portion size- as the amount of icing the recipe makes is actually quite a lot. However, made with whole grains and Greek yogurt, without the addition of butter, oil, or sugar, I believe the health factor of these pancakes balance out the unhealthiness of the icing! ;))

So yeah, I’m not so good at surprises. But I’m a lot better at making pancakes– with one taste of this recipe I think you would agree with me!

Red Velvet Pancakes

Pancakes

• 3/4 c old fashioned oats
• 1 egg
• 1 tsp baking powder
• 1/4 c 0% fat plain Greek yogurt
• 1/2 tsp red food coloring
• 1 tbs cocoa powder
• 1 tsp agave or maple syrup (or more, if desired)
• 1/2 tsp vanilla extract
• 2 tbs milk of choice

Icing

• 1 tbs whipped cream cheese (or about 1/2 tpbs regular cream cheese)
• 1/8 tsp vanilla extract
• 1 tbs milk of choice
• 1/4 c powdered sugar

Blend old fashioned oats in a blender or food processor until the consistency of oat flour is reached. Add remaining ingredients to a large bowl then add oat flour. Stir until combined. Lightly grease a nonstick pan and turn the heat on medium. Scoop about 2-3 tablespoons of the batter onto the pan in a circle.  Let cook on medium for 3-4 minutes, or until the sides have started to bubble. Flip and let cook for another minute, until cooked through Plate pancake and repeat with remaining batter.

Meanwhile, add cream cheese, vanilla, and powdered sugar to a bowl. Stir until combined. Add milk as needed until the icing is thin enough to drizzle on pancakes. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 170

Fat: 4g

Carbs: 29g

Protein: 6g

(Yields 3 servings of 2 medium pancakes each)

Nutrition information calculated including the icing. If you choose not to include the icing, it will read as follows: 122 calories, 3.3 g fat, 19g carbs, 6g protein.