Thursday, February 14, 2013

Vday Breakfast: Pink Velvet Pancakes with 'Cream Cheese' Drizzle

Happy Valentines Day!  It wouldn't be a holiday morning without my usual holiday inspired breakfast post.  This morning I surprised my boyfriend with Pink Velvet Pancakes complete with a tofutti cream cheese frosting.  Along with a tall glass of fresh beet apple ginger juice (sadly not pictured), I believe it made quite a tasty romantic breakfast.

1 1/4 cup of flour (I used whole wheat)
2 teaspoons of baking powder
1/2 tablespoon of cocoa powder
1 tablespoon of sugar
1/2 teaspoon of salt
1 cup of soymilk
2 tablespoons of apple sauce
1 tablespoon of fresh beet juice (or a few drops of vegan red food dye)
1/4 cup of chocolate chips

1/4 cup of vegan cream cheese (I used tofutti)
1 tablespoon of soymilk
1/4 cup of powdered sugar

Mix together all dry ingredients for pancakes and then combine wet ingredients.  Fold in chocolate chips and allow batter to rest a couple of minutes.  Be sure not to overmix.  Heat non-stick frying pan on medium heat and cook pancakes for several minutes on each side.  Yields six medium pancakes.

While your pancakes are cooking whip cream cheese and soy milk until fully incorporated.  Carefully add powdered sugar and gently fold in until a thick glaze has formed.  Place in fridge.

Once pancakes are done allow to cool slightly for a minute and then drizzle with your cream cheese mixture.  And that's it! Super simple 'pink' velvet pancakes for a romantic and indulgent breakfast. Enjoy!

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