Protein Red Velvet Pancakes

Protein Red Velvet Pancakes Recipe

There are many ways that bakers can add color to their dishes to make them more visually appealing. The issue with this is that some people are opposed to dyes being added to their food.  A way around this is to add color by using natural foods. I have done just that with my Frosted Red Velvet Pancakes using the deep red color of the beet. Yes, the beet! It adds color, sweetness, and a great texture to my pancakes. Prove it to yourself and give them a try! Enjoy!


1/2 cup mashed beets
2/3 cup egg whites
1 large egg
1 tsp. white vinegar
3 TB water*
1.5 tsp. vanilla extract
3 TB oat flour
3 TB coconut flour
1 scoop PS Whey Vanilla Cake
1 TB unsweetened cocoa powder
1 tsp. baking powder
Pinch salt, to taste
1/4 cup granulated stevia, or preferred sweetener

*You might need to add water, 1 tsp. at a time, to reach a batter-like consistency

2 TB fat-free cream cheese
1 TB plain Greek yogurt
1 TB unsweetened almond milk
3 TB granulated stevia, or preferred sweetener


  1. Combine all the ingredients for the frosting in a small bowl and mix until smooth. Put in the refrigerator.
  2. In a large bowl, mix the beets, whites, eggs, vinegar, water, and vanilla until smooth. Set aside.
  3. In a separate bowl, mix the flours, vanilla protein, cocoa, baking powder, salt, and stevia until fully combined.
  4. Mix the wet and dry ingredients together until a smooth batter-like consistency is formed.
  5. Spray a large skillet with non-stick cooking spray and place over medium heat. Pour approximately ¼ cup of batter for each pancake onto skillet. When pancakes form bubbles and edges are firm and browned, flip. Repeat this for all pancakes (you should be able to make about 10 pancakes).
  6. Remove frosting from fridge and drizzle right before serving. Option: top with your favorite fruit. Enjoy!
  7. Makes 5 pancakes

 Nutrition Facts (without frosting)
290 calories
32 grams protein
28 grams carbohydrates
5 grams fiber
6 grams fat

100% TASTE, 0% GUILT


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