How to Make Red Velvet Pancakes with Cream Cheese Syrup

Ingredients

• 2 large eggs
• 2 hard-boiled eggs
• 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free)
• 1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 tablespoon natural red food dye
• 1½ teaspoons unsweetened cocoa powder
• ½ teaspoon vanilla or almond extract
• Pinch of fine sea salt
• Coconut oil or spray, for the pan
• cream cheese syrup
• 1½ tablespoons cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
• ¼ cup unsweetened cashew milk (or unsweetened hemp milk if nut-free), plus more if needed
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

1. Place the ingredients for the pancakes in a blender and blend until very smooth.
2. Grease a large nonstick skillet with coconut oil or coconut oil spray and place over medium-high heat. When hot, pour ¼ cup of the batter into the skillet, forming a 3-inch round pancake; repeat to cook 2 pancakes at a time. Cook until cooked through on the bottom, about 2 minutes, then flip and cook for another 2 minutes. Remove the pancakes from the pan and repeat with the remaining batter.
3. To make the syrup, place the softened cream cheese, cashew milk, sweetener, and vanilla in a small bowl and beat with a hand mixer until smooth. Add more or less milk depending on how thick or thin you prefer the syrup. Serve the pancakes drizzled with the syrup.
4. Store extra pancakes and syrup in separate airtight containers in the refrigerator for up to 3 days. Reheat the pancakes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Heat the syrup in a saucepan over medium heat for about 2 minutes.