Red Velvet Pancakes

Preheat oven to 200 F.

In a small bowl, add milk and vinegar; set aside for a few minutes.

In a medium bowl add Greek yogurt, egg whites, vanilla extract and the milk and vinegar mixture; mix until combined. Stir in the red dye. Then add flour, cocoa powder, baking soda, powdered sugar and salt, mix until combined. Set aside.

In a small to medium-sized bowl, add cream cheese, powdered sugar, vanilla extract and milk. Beat until creamy smooth. Add more milk, for a thinner frosting, add more sugar for a thicker frosting.

Heat a skillet or griddle over medium heat. Once it’s hot, place a little less than 1/4 cup batter onto the griddle (fit as many as you can onto the skillet at a time). Cook until bubbles appear on the top and then flip pancakes. You’ll cook them for approximately 2 minutes per side.

To keep pancakes warm, place cooked pancakes onto a baking sheet and place in the oven until ready to eat. Repeat with the rest of the batter.

Frost pancakes with cream cheese frosting. To make a heart shape pancake, I took a cookie cutter and cut out the shape after the pancakes were cooked.