Protein Red Velvet Pancakes (Print Version)
# Ingredients:
01 -
1 scoop (30g) protein powder blend (whey/casein)
02 -
1/4 teaspoon (1g) baking powder
03 -
1/4 cup (20g) finely ground oat flour
04 -
1 tablespoon (9g) cornstarch
05 -
1/3 cup (75g) plain non-fat Greek yogurt
06 -
1/4 cup (60g) liquid egg whites
07 -
3 drops of red food dye
08 -
1-2 tablespoons (25g) water
09 -
1 strawberry, cut into slices
10 -
Fat-free whipped topping (optional)
11 -
Light pancake syrup (optional, for serving)
12 -
1/2 tablespoon (7g) white chocolate chips
# Instructions:
01 -
In a bowl, whisk the oat flour, protein powder, cornstarch, and baking powder together. Make sure everything is evenly mixed, and break apart any lumps, especially from the protein powder. A smooth start gives the batter the perfect texture.
02 -
Add the egg whites, Greek yogurt, water, and food coloring to the bowl of dry ingredients. Stir gently with a spoon or spatula, just until the mix is combined. It's fine if the batter has tiny lumps—overmixing could make your pancakes tough. If it looks too thick, a splash of water will thin it out.
03 -
Preheat a non-stick pan or griddle over medium heat. Test it by sprinkling water—if it sizzles, it's ready! Skip oil or butter if your pan's coating is solid. Pour the batter in 1/4 cup portions onto the surface, spacing them out for easy flipping. Let them cook for 1-2 minutes until bubbles pop up on top and edges firm slightly.
04 -
Once the edges firm up and bubbles appear across the surface, flip the pancakes carefully. The other side cooks quicker, taking only about a minute. They should puff up a bit and turn a vibrant red. Transfer each pancake to a plate when it's done.
05 -
Sprinkle the white chocolate chips over the warm stack so they soften slightly. Add the sliced strawberries on top for freshness. If you want, finish with some whipped topping and a bit of syrup. The colors and flavors are just as satisfying as they look!
# Notes:
01 -
Packed with flavor and protein, these pancakes are a fun twist on the classic red velvet dessert, offering about 25g of protein per batch.
02 -
A mix of whey and casein in the protein powder gives these pancakes structure and keeps them soft and moist.
03 -
Cook on medium to medium-low heat so the inside cooks through without burning the outside.