Red Velvet Chocolate Chip Pancakes (Video

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 0.3 oz red food coloring bottle, red
  • 2 cup Bisquick mix, gluten free
  • 3/4 cup Chocolate chips, mini
  • 2 tbsp Cocoa powder
  • 2 cup Powdered sugar
  • 2 tbsp Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 6 tbsp Butter
  • 4 tbsp Cream cheese
  • 1 11/16 cup Milk

Found on glutenfreewithlb.com

Description

Ingredients

• 2 c. Bisquick mix, gluten free
• 2 T. cocoa powder
• 1 ½ c. milk, almondmilk or buttermilk
• 2 T. butter, melted
• 2 T. coconut oil, melted
• 2 eggs
• 2 T. sugar
• 1 t. vanilla
• 1 – 0.3 oz red food coloring bottle
• ¾ c. mini chocolate chips
• 4 T. cream cheese, softened
• 4 T. butter
• 2 c. powdered sugar
• 3 T. milk

Directions

• In a large bowl, sift together Bisquick mix and cocoa powder.
• Add in milk, butter, coconut oil, eggs, sugar and vanilla.
• With a handheld mixer set on low-medium, mix your batter for 30-60 seconds, or until batter is thoroughly mix. (Make sure you do not overmix your batter. You want it to be still slightly lumpy!)
• Add in an entire 0.3 oz bottle of red food coloring and mix until the batter is evenly colored.
• Lastly, hand mix in mini chocolate chips.
• Heat griddle to 375 to 400 degrees and coat with non-stick cooking spray or melted butter.
• Pour 1/3 c. of batter onto griddle and let cook on one side for 1-2 minutes. Once bubbles start to form around the edges, flip the pancake. Continue cooking on the other side for at least 2 minutes, or until pancake is thoroughly cooked. Repeat this with remaining pancake batter.
• In a medium-sized bowl cream together cream cheese, butter, powdered sugar and milk. Place in a zip-top bag and cut off the end for easy piping.
• Drizzle over pancakes and enjoy!

Nutrition