This year I wanted to come up with a fun, Valentine’s Day recipe that I could prepare with the kids.
I have a thing against excess sugar. It’s been a bit of a struggle to find convenient, nutritious foods that my kids will eat while also avoiding added sugars.
Recently I discovered the Kodiak Cakes brand, and boy, their stuff has been an answered prayer!
I decided to leverage my new favorite product to make fun, but healthy, chocolate cherry pancakes!
Ingredients for my Valentine’s Day Recipe
I wanted to make heart shaped pancakes, but the only molds I have are plastic. No worries! I made my own molds using aluminum foil. 😉
Getting the chance to cook with mama thrilled my kids. Noah insisted on being called “the cooker”, not “Chef”. Emily was content just holding a whisk.
The pancakes were easy to whip up and the kids loved them! This is definitely a recipe I will keep on hand for the future!
- 3 Metal, Heart Shaped Molds
- 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
- 1/2 cup 100% Tart Cherry Juice
- 1/2 cup Water
- 1 cup Kodiak Cakes Dark Chocolate Power Cakes Flapjack & Waffle Mix
- 1 cup Water
- 1 cup Heavy Whipping Cream
- 1 tsp Pure Vanilla Extract
- 1 tbsp Confectioners Powdered Sugar
- Combine heavy whipping cream, vanilla extract, and powdered sugar into a glass bowl and then beat together using a hand mixer on high speed for 7-8 minutes. Cover and refrigerate until ready to use.
- Combine 1 cup Buttermilk Mix with 1/2 cup Cherry Juice and 1/2 cup water. Be careful not to over-mix.
- Combine 1 cup Dark Chocolate Mix with 1 cup water. Be careful not to over-mix.
- Arrange tin foil heart molds in large skillet. (I was able to fit 3 molds into my pan, so I cooked my cherry pancakes first and then I made my chocolate pancakes.)
- Spray skillet and molds thoroughly with cooking spray. (BE CAREFUL: THE MOLDS WILL BECOME HOT.)
- Heat skillet over medium heat. The skillet is ready when a drop of water sizzles & evaporates when sprinkled onto the pan.
- Pour pancake mix evenly into the heart molds. Use a spatula to spread the mix into the mold, if necessary.
- When pancake mix begins to bubble, after about three minutes, the pancakes are ready to flip.
- Very carefully, remove the heart molds from the pan. CAUTION: THE MOLDS WILL BE HOT. (I used a paper towel to carefully lift the molds and set them aside.)
- Flip the pancakes and cook an additional two minutes before removing from the pan.
- Serve with sugar-free syrup, a dollop of homemade whipped cream, and a sprinkle of powdered sugar.
I made 3 pancakes from each batch of batter (3 cherry pancakes, 3 chocolate pancakes).
The whipped topping should make 16 servings.
Serving Size: 1 pancake
Serving Size: 1 pancake
Serving Size: 1 tbsp