Red Velvet Pancakes

• FOR THE PANCAKES:
• 1 cup Non-fat Milk
• 1/4 teaspoons White Vinegar
• 1/2 cups Greek Yogurt, Plain
• 2 whole Egg Whites
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Red Dye Paste (food Safe)
• 1-1/2 cup Whole Wheat Pastry Flour
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 4 Tablespoons Powdered Sugar
• 1/8 teaspoons Salt
• FOR THE CREAM CHEESE FROSTING:
• 2 ounces, weight Cream Cheese, Fat Free, Room Temperature
• 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Non-fat Milk

1. Preheat oven to 200 F.
2. In a small bowl, add milk and vinegar; set aside for a few minutes.
3. In a medium bowl add Greek yogurt, egg whites, vanilla extract and the milk and vinegar mixture; mix until combined. Stir in the red dye. Then add flour, cocoa powder, baking soda, powdered sugar and salt, mix until combined. Set aside.
4. In a small to medium-sized bowl, add cream cheese, powdered sugar, vanilla extract and milk. Beat until creamy smooth. Add more milk, for a thinner frosting, add more sugar for a thicker frosting.
5. Heat a skillet or griddle over medium heat. Once it's hot, place a little less than 1/4 cup batter onto the griddle (fit as many as you can onto the skillet at a time). Cook until bubbles appear on the top and then flip pancakes. You'll cook them for approximately 2 minutes per side.
6. To keep pancakes warm, place cooked pancakes onto a baking sheet and place in the oven until ready to eat. Repeat with the rest of the batter.
7. Frost pancakes with cream cheese frosting. To make a heart shape pancake, I took a cookie cutter and cut out the shape after the pancakes were cooked.

milk, ubc, greek yogurt, egg whites, vanilla, ubc, whole wheat pastry flour, cocoa, baking soda, powdered sugar, salt, cream cheese, weight cream cheese, powdered sugar, vanilla, nonfat

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/red-velvet-pancakes/ (may not work)