Growing up in The South, I was no stranger to red velvet cake. It was a personal favorite, and learning how to make one, with real deal fluffy cooked frosting (not cream cheese, my friends, ’cause while it’s mighty tasty, it is not at all authentic by Southern standards) was a rite of passage.
Let’s just say, I caught on early and managed to consume my fair share of red dye as a child, and later, to stain enough aprons, white tank tops and kitchen surfaces than you can shake a stick at.
Celiac disease and gluten-free living didn’t slow me down any in the red velvet department, as evidenced by this…
I know. It teeters on the brink of Things I Will Need to Confess Later. But, in the name of balance and moderation (and yes, I do believe in and practice both), I reckon there’s a place for these beauties. Whether you reserve them for Valentine’s Day, Christmas morning or just for a very special (indulgent) brunch or breakfast, give them a try. They’ll set your attitude just right.
Gluten Free Red Velvet Pancakes with Mascarpone Filling & Fudge Sauce
Makes: 10 pancakes
For the pancakes
- 1 ½ cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or similar gum-free blend
- 2 Tablespoons granulated white sugar (If you omit it, the world certainly will not end.)
- 2 Tablespoons unsweetened cocoa powder (use the good stuff;Valrhona is my fave)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup milk (use whatever milk you like to use in cooking and baking; I use unsweetened coconut milk, from a carton, not the canned type)
- 2 Tablespoons coconut oil, melted (sub any neutral tasting oil you like here)
- 4 teaspoons red food coloring (I use all-natural plant-based colorings; use what works for you or use 1/4 cup pureed beets or a small amount of this beet powder)
- 1/2 teaspoon lemon juice
For the mascarpone filling/topping
- 8 ounces mascarpone (or sub cream cheese or a dairy-free substitute if you like)
- 2 Tablespoons raw organic honey or pure maple syrup
- 1 teaspoon pure vanilla extract
For the Double Chocolate Dairy-Free Hot Fudge Sauce
- Get my recipe here
Extras (totally optional, totally indulgent, totally awesome!)
- Chocolate chips, chocolate chunks (pictured, I used a mixture of small chocolate pieces in dark, milk and white chocolate)
- Chocolate sprinkles
- Extra mascarpone topping
- Whipped cream
- You will need a large skillet, a pastry brush (for brushing oil onto skillet when cooking pancakes), a large platter to hold cooked pancakes as you go, a cookie scoop (or similar) for scooping batter.
- Make the Mascarpone Filling/Topping and Fudge Sauce first, then set both aside. To make the Mascarpone Filling/Topping, simply stir together the ingredients listed until smooth. See Fudge Sauce recipe (linked in ingredients list above) for those directions.
- Next, have your toppings ready to go so that when you’re set to serve your pancakes won’t get cold while you run around getting all those together. See recommended toppings/garnishes in ingredients list above. Use none, one, some or all. I vote for all!
- When all that’s taken care of, whip up the pancake batter by whisking dry ingredients in a mixing bowl, then adding remaining pancake batter ingredients.
- Heat your skillet to medium/medium-high, then brush with oil.
- I use a #40 cookie scoop, which holds 1½ T. batter, to scoop 2 levels measures of batter onto my skillet for each pancake. Space the batter mounds about 2 inches apart for even cooking and easy flipping.
- Cook on side 1 for approximately 2 minutes, just until bubbles begin to appear on top side (these will burn if overcooked, so watch them!), then flip and cook an addition 1 – 2 minutes on side 2 until cooked through.
- Transfer pancakes to a warm plate and repeat until all batter is used.
- To plate, layer pancakes with mascarpone filing and finish with fudge sauce and all the garnishes your heart desires.
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