Gluten Free Red Velvet Pancakes

Ingredients:

For the Pancakes:
• 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
For Optional Toppings:
• The Perfect Sweetened Whipped Cream
• Creamiest Cream Cheese Frosting
• Confectioners’ sugar

Instructions:

1. In a cup, add whipping cream and vinegar. Set aside for 15 minutes or until thick.
2. In a large bowl, whisk together flour blend, sugar, baking powder, cocoa powder, and salt; set aside.
3. In a separate, large bowl, lightly whisk eggs; set aside.
4. Slowly whisk melted butter into cream/vinegar mixture. Add this mixture to the egg mixture.
5. Add cream/butter mixture, milk, and vanilla. Blend well with a wooden spoon. Stir in food coloring.
6. Create a well in the center of the flour mixture. Pour the wet mixture into the well. Stir until thoroughly combined.
7. Preheat an oiled skillet over medium heat.
8. 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.
9. Serve with your choice of topping(s).

Tips

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