Red Velvet Pancakes

Mar 16, 2022


1 ½ cups old fashioned rolled oats

1 tbsp cocoa powder

1 tsp baking powder

¼ tsp baking soda

1.5 scoops protein powder

¼ tsp salt

1 cup unsweetened almond milk

⅛ cup Truvia granulated sugar

1 large egg

2 egg whites

2 tsp red food coloring

1 tsp vanilla extract

⅛ cup coconut oil, melted

Optional: Lilly’s chocolate chips to top pancakes


  1. Blend the rolled oats in a food processor until oats are blended and are a powder consistency
  2. In a mixing bowl combine the first 6 ingredients.
  3. Add the remaining wet ingredients to a second bowl and whisk to combine. Pour the wet mixture over the dry ingredients and whist until smooth.
  4. Heat a non-stick pan over medium heat. 
  5. Add about ¼ of a cup of batter to the pan and cook until bubbles appear. Add in chocolate chips if desired. flip and let cook for 1-2 minutes. Repeat with the remaining batter.
  6. Top with sugar-free syrup, strawberries, and raspberries. Enjoy!

*For a fun addition, use a large heart-shaped cookie cutter to make heart-shaped pancakes!

Nutritional info per serving: Serves 4

Calories: 248

Protein: 11 g

Fat: 11 g

Carbs: 31 g

To serve: sugar-free syrup, strawberries, and raspberries

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