What better way to celebrate Valentine’s Day than with a fluffy stack of warm Red Velvet Protein Pancakes? 😋 Toss all the ingredients in a blender, cook on the stovetop, and dress them up in your favorite toppings! Don’t worry, they’re also healthy!
About these Pancakes
Whether you’re treating yourself, your kids, or your partner this Valentine’s Day, these warm and fluffy healthy Red Velvet Protein Pancakes are the most delicious way to start to the day!
I love to use food to celebrate almost every holiday. In my opinion, it makes life a little more fun and festive. I think people often associate fun and festive with extra work they don’t have the time to do. But that’s not true!
Doing a *little* more work to elevate your normal meals is such a fun change of pace and can really elevate your mood. And to bring these Red Velvet Protein Pancakes to life, all you need to do is grab a few extra ingredients you may not have, toss them in a blender, and cook on the stovetop in a skillet or griddle. That’s it! You’ll be enjoying the sweet red velvety flavor with your favorite toppings in no time, making your Valentine’s Day super sweet!
These pancakes are also high in protein and low in fat, making them macro-friendly as well! But trust me, they still taste like the real deal. 😉
And if you’re looking for more breakfast treats, also check out this Healthy Berry French Toast Bake, this Chicken and Waffle Casserole, this Cinnamon Streusel Coffee Cake, or this Chocolate Chip Banana Bread.
Recipe Ingredients
- Oats: I used rolled oats in this recipe. They’ll get pulsed in the blender to create oat flour!
- Eggs: These will help provide structure to our pancake batter and some extra protein, too!
- Protein Powder: I used Clean Simple Eats (code APAIGE10 saves you $$). The Brownie Batter protein is my favorite chocolate protein of any brand.
- Raspberries: Use FRESH raspberries! You won’t regret it.
- Red Food Dye: I used this to make my pancakes look more like red velvet.
- Toppings: Try powdered sugar, syrup, cream cheese frosting, or fresh berries like strawberries and raspberries.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
- Add rolled oats, nut milk, applesauce, and eggs into a blender. Blend until smooth.
- Next, add protein powder, baking powder, and vanilla extract into the blender and pulse until batter is completely liquified.
- Then, whisk in the red food dye. You can add as much as you’d like. I added enough until the batter turned red.
- Heat a griddle to medium heat. Spray with cooking spray
- Next, pour the batter into 4-6 inch sized pancakes and let sizzle on the griddle.
- Then, add fresh raspberries to the pancakes. Flip. Ensure they are cooked on the bottom prior to flipping. See my notes below for instructions.
- Remove from griddle and top with desired toppings. Enjoy!!
Tips & Tricks
Making pancakes may seem simple enough. Just pour and flip, right? I wish! Here are my tips to achieve the perfect light and fluffy texture everyone loves:
Don’t burn your pancakes!
Use medium heat and no higher. High heat will burn the outside of your pancake while the inside remains raw. Secondly, use clarified butter, AKA ghee, or a neutral vegetable oil. The milk solids in regular butter burn super fast, so clarified butter (butter with the milk solids removed) works better for pancakes. If you are using regular butter, you should wipe your pan between each round of pancakes and re-grease in between.
How do I know when to flip my pancakes?
To achieve perfectly cooked pancakes, you need to flip them at the right time. This is NOT when you see bubbles covering the entire surface of the pancake. You want to see the bubbles pop and stay open before flipping. You’ll also know it’s time when you see the edges of your pancake slightly drying out.
Recipe FAQs
You can store extras wrapped in tinfoil or in an airtight container for up to a week in your refrigerator. You can also freeze in a large Ziploc bag with a square of parchment between each pancake to prevent them from freezing together. To reheat, microwave in 30 second intervals or toast in the toaster.
Red velvet is essentially just chocolate with coloring, so you can absolutely leave it out. Some alternatives to regular food dye include beet powder or juice. Beets have a sweet and subtle earthy flavor, but you won’t need much to dye your pancakes. The taste won’t really even come through.
I used Clean Simple Eats Brownie Batter Protein powder (CODE: APAIGE10) because that’s been my favorite at the moment. Alternatively, iHeartMacros (CODE: PAIGE) also has a lot of great protein powders!
Pancakes are a blank canvas for ALL of the toppings. For these red velvet pancakes, here’s a few of my suggestions:
– Fresh berries
– A yogurt drizzle (TwoGood Vanilla would be so delicious)
– Chopped nuts
– Powdered sugar
– A cream cheese glaze: Toss 4 oz cream cheese into a blender with ¼ cup milk. Blend together. Then, add 1 cup of powdered sugar and blend together until smooth. Pour on top of the pancakes and enjoy!
– Whipped cream
– Nut butter like this dreamy Red Velvet Cupcake cashew butter
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Red Velvet Protein Pancakes
Equipment
- blender
- griddle or skillet
- spatula
- Whisk
- Measuring cups and spoons
Ingredients
- Cooking spray
- 1 cup rolled oats
- ½ cup nut milk
- 2 eggs
- ½ cup applesauce
- 1 scoop chocolate protein powder
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ cup fresh raspberries
- 1 tbsp red food dye
Topping ideas:
- powdered sugar
- maple syrup
- cream cheese frosting
- fresh berries
Instructions
- Add rolled oats, nut milk, applesauce, and eggs into a blender. Blend until smooth.
- Next, add protein powder, baking powder, and vanilla extract into the blender and pulse until batter is completely liquified.
- Then, whisk in the red food dye. You can add as much as you’d like. I added enough until the batter turned red.
- Heat a griddle to medium heat. Spray with cooking spray
- Next, pour the batter into 4-6 inch sized pancakes and let sizzle on the griddle (this recipe makes ~4 pancakes).
- Then, add fresh raspberries to the wet pancake batter and flip. Ensure they are cooked on the bottom prior to flipping. See my notes above for instructions.
- Remove from griddle and top with desired toppings. Enjoy!!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find RED VELVET PANCAKES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Perfect when I’m low on protein!
such a fun breakfast that I feel GOOD after eating. I did sliced strawberries, greek yogurt and almond butter on top. so tasty
You had me at “Red Velvet”, but you add in protein that’s a game changer. Loved these pancakes and can’t wait to have them again.