RED VELVET PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
24G
Calories
250
Prep Time
10M
Bake Time
10M
A stunning stack of red velvet pancakes with a hint of cocoa, topped with a luscious cream cheese glaze. These fluffy, vibrant red pancakes are not only visually impressive but pack a powerful nutritional punch, delivering 24 grams of high-quality protein per serving to fuel your muscles and keep you satisfied longer. The rich cocoa flavor combined with a subtle sweetness creates a decadent taste that feels indulgent yet remains wholesome. The tender, melt-in-your-mouth texture makes each bite a delightful treat, perfect for a satisfying breakfast or a post-workout recovery boost. Whether you're meal prepping for the week or enjoying a weekend brunch, these pancakes are versatile and easy to make ahead. For a vegan or gluten-free version, simply swap out the flour for almond or gluten-free options and use plant-based cream cheese. To get the best results, be sure to gently fold the ingredients to maintain their airy texture and cook on medium heat until bubbles form on the surface before flipping. Enjoy these red velvet pancakes as a nourishing, high-protein indulgence that satisfies both your taste buds and your fitness goals. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
250
Total Fat 10g
13%
Total Carbohydrate 20g
7%
Dietary Fiber 4g
14%
Total Sugars 9g
Protein 24g
48%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
In a bowl, whisk together the protein powder, flour, cocoa powder, and baking powder. In a separate bowl, whisk the egg, buttermilk, and vinegar. Add wet to dry and mix until just combined. Stir in a few drops of red food coloring.
Heat a lightly oiled griddle over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.
While pancakes cook, beat the cream cheese, milk, and powdered sweetener together until smooth and creamy.
Stack the pancakes on a plate.
Drizzle generously with the cream cheese glaze before serving.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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