Red Velvet Protein Pancakes

  • Yield:2 servings
  • Difficulty:Easy
  • Time:20-30 minutes

Here’s a recipe I had to try a ton of times before I got it right, and a couple more to get it to look good enough for pictures! One time I wanted to go ultra-natural and turn them red with beet juice—not really the flavor I was looking for in a pancake… I’m really picky because I have to absolutely LOVE the recipe before I let it out to you! Luckily all of my trial and lots of error—then finally triumph—took all of the guesswork out of the red velvet mystery for you. Honestly, I feel like Thomas Edison right now.

These are light, fluffy, thick, and very, very red. I found a bottle of red velvet baking flavor in the baking section of a major art store (hint: the name starts with “M”). Red velvet has a subtle flavor I could not quite put my finger on, and so after a few days of trying to figure out what the red velvet flavor was, something finally clicked! It has a very subtle lemony flavor, though not tart. You can buy this flavor at that art store I mentioned or you can find red velvet flavoring extracts online. You can buy the gluten-free flours in a supermarket with a well-stocked gluten-free section, or a health food store.

The few drops of lemon baking extract I put in the topping totally compliments the red velvet flavor and makes it sing. Many people I know are already telling me how much they love red velvet and how glad they are that I finally a healthy version of it! I have already tried it out on somebody who volunteered to be my guinea pig, and he loved it too.

Ingredients for the Pancakes:

  • 1 serving EFX Sports Vanilla Pure Whey
  • ¼ cup oat flour or gluten-free oat flour
  • 2 tbsp. (1/8 cup) arrowroot flour
  • ¼ cup nonfat plain Greek Yogurt
  • 1 tsp. Red Velvet flavoring
  • ½ cup egg whites
  • 1 packet of stevia sweetener
  • ½ tsp. baking powder
  • Nonstick spray

Ingredients for the Toppings:

  • ¼ cup Greek Yogurt
  • ½ scoop vanilla Pure Whey
  • 1 packet of stevia sweetener
  • 4 drops lemon baking extract


Take all of the ingredients for the topping and mix in a bowl and then refrigerate. Take all the dry pancake ingredients and put them in a large bowl and stir. Then add the wet ingredients and stir some more. Spray a large pan with nonstick spray and set over medium heat. Pour out as many pancakes as you would like. Once they start to bubble, flip them. Add topping and enjoy their wonderful redness!


Calories: 498
Protein: 64.9 g
Fat: 5.2 g
Carbs: 42.9 g
Fiber: 3.25 g