I’ve been contemplating what new gluten free Valentines’ Day recipes to post in the coming days. I wanted to make some gluten free red velvet pancakes using buttermilk, but since I didn’t have any, I needed a substitute. You know how you can make homemade buttermilk by adding a tablespoon of apple cider vinegar (or white) to 1 cup of regular milk? Well, I decided to use some heavy whipping cream instead. The results? Absolutely amazing pancakes!
In essence, I made creme fraiche (soured cream), similar to buttermilk, but using cream.
Vinegar is always added to red velvet pancakes and baked goods because it masks the bitter flavor of artificial food coloring. No bitter taste, here! You could taste a slight hint of chocolate, and the rest just rich, moist, and a little sweet.
These pancakes were like eating a dessert, and not a gluten free one, either. You have to try these at least once. I towered the one in the photo below for a young boy, “Red Volcano Pancakes”. Enjoy!
With a light taste of chocolate, and the richness of whipping cream, these gluten free red velvet pancakes are hands down the best pancakes I've ever had, gluten free or not!
Ingredients:
- 1/2 cup + 2 tablespoons heavy whipping cream
- 2-2/3 teaspoons apple cider vinegar
- 1 cup Carla's Gluten Free All Purpose Flour Blend recipe
- 4 teaspoons granulated sugar
- 1 tablespoon gluten-free baking powder
- 2 - 6 teaspoons pure, unsweetened gluten-free/pure cocoa powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup + 2 tablespoons milk of choice
- 2/3 teaspoon pure vanilla extract
- 2/3 teaspoon gluten-free red food coloring gel or 1-1/3 teaspoon liquid
- Cooking oil, for skillet
- The Perfect Sweetened Whipped Cream
- Creamiest Cream Cheese Frosting
- Confectioners’ sugar
Instructions:
- In a cup, add whipping cream and vinegar. Set aside for 15 minutes or until thick.
- In a large bowl, whisk together flour blend, sugar, baking powder, cocoa powder, and salt; set aside.
- In a separate, large bowl, lightly whisk eggs; set aside.
- Slowly whisk melted butter into cream/vinegar mixture. Add this mixture to the egg mixture.
- Add cream/butter mixture, milk, and vanilla. Blend well with a wooden spoon. Stir in food coloring.
- Create a well in the center of the flour mixture. Pour the wet mixture into the well. Stir until thoroughly combined.
- Preheat an oiled skillet over medium heat.
- Pour 1/4 cup of batter for each pancake. Do not crowd the pan. Cook for about 3 minutes on the first side, or until several bubbles form on top. Turn them over and cook 1 - 2 additional minutes.
- Serve with your choice of topping(s).
Tips
*Feel free to increase the cocoa powder, up to 2 tablespoons (6 teaspoons), if you desire a heavier chocolate flavor. The color will darken, though.
Need more pancake recipes? Visit the Gluten Free Pancakes Recipes category for additional recipes, including dairy-free.
Facebook Comment – Feb. 5, 2014,
“They may “look” like beets but they taste sooo devine and once youve had them youll want them again and again.”
~A.S.
wow these look awesome! so crazy that theyre gluten free!
These are making my mouth water. I will make a practice batch, but definitely will make these at our church Shrove Tuesday Feast!