Red Velvet Protein Pancakes

5 from 3 votes

What better way to celebrate Valentine's Day than with a fluffy stack of warm Healthy 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 macro-friendly!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Dessert, Snack

Cuisine: bakery

Servings:

Calories: 309kcal

Author: Courtney Paige

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!!

Notes

You can store any extra pancakes wrapped in tinfoil or in an airtight container for up to a week in your refrigerator. 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.

I used Clean Simple Eats Brownie Batter Protein.

Nutrition