Red Velvet Ovaltine Pancakes

Red Velvet Ovaltine Pancakes
Makes:
8 to 10 pancakes
Prep Time:
10
minutes
Total Time:
20
minutes
Heather Kinnaird authors the blog, Heather's French Press. There, she shares recipes and fun party ideas. She enjoys walking her dogs, wrangling chickens, and of course...cooking.

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons OVALTINE Chocolate Malt Mix
  • 2 tablespoons granulated sugar
  • 3 tablespoons salted butter, melted
  • 1 large egg
  • 1 1/4 cups 2% milk
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons red food coloring

Directions:

In a large bowl combine all of the dry ingredients.
In another bowl whisk together the butter, egg, milk, vanilla, and red coloring.
Pour the wet ingredients over the dry, and whisk just until everything is incorporated.
Heat a griddle to 350 {or a skillet over med heat}.
Pour 1/4 cup batter for each pancake.
Flip once the edges begin to cook, and bubbles appear in the center.
Cook another minute or two {until the pancake is cooked through}.
Finished pancakes can be kept warm in a 200 degree oven.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 150
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 7g
  • Protein: 5g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Red Velvet Ovaltine Pancakes

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons OVALTINE Chocolate Malt Mix
  • 2 tablespoons granulated sugar
  • 3 tablespoons salted butter, melted
  • 1 large egg
  • 1 1/4 cups 2% milk
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons red food coloring

 

Directions

In a large bowl combine all of the dry ingredients.
In another bowl whisk together the butter, egg, milk, vanilla, and red coloring.
Pour the wet ingredients over the dry, and whisk just until everything is incorporated.
Heat a griddle to 350 {or a skillet over med heat}.
Pour 1/4 cup batter for each pancake.
Flip once the edges begin to cook, and bubbles appear in the center.
Cook another minute or two {until the pancake is cooked through}.
Finished pancakes can be kept warm in a 200 degree oven.

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