By Kate Horney
So, the other day I was scrolling IG (you know how much I love instagram… endless photos of babies, dogs, and food?! What’s not to love?!) …. Anyway, I came across my friend’s Wendy’s photo of her most recent breakfast….
Red Velvet Pancakes with Cream Cheese Icing!!
Are you kidding me?! SO AWESOME!! I immediately sent her a message and said that we HAD to share this recipe with the BeyondFit family. Wendy is a health coach, fellow fitness competitor, and is nicknamed the pancake queen.
She agreed to share her top secret recipe, so today I am PROUD to bring you a DELICIOUS twist on the usual protein pancake…
Thanks so much Kate for asking me to be a guest blogger! My name is Wendy Moore; I’m a fitness lover like all of you that subscribe to BeyondFit Physiques.
I’m currently enrolled as a student in the Institute of Integrative Nutrition program. I have a true passion for the health and wellness industry and can hardly wait to put my certifications and knowledge to work.
I feel most inspired when I am in the kitchen.
Breakfast is my favorite meal of the day.
I have been nicknamed the pancake queen! Lately I’ve been making them almost every morning (okay, every morning but who’s checking!). No, I never get sick of them! Creativity is key when you’re in the kitchen!
I love to have my cake and eat it too…
which is why I made it my mission to come up with a healthy version of a Red Velvet pancake recipe. I LOVED Red Velvet Cake growing up but as we all know it’s not exactly something we should be eating on a regular basis… UNTIL NOW!!!
Red Velvet Pancakes with Cream Cheese Icing
- 1 large egg
- 3 large egg whites
- 1/4 cup unsweetened vanilla almond milk
- 2 -3 drops of Vanilla Stevia or you can use stevia packets
- 4 TBS Coconut Flour
- 2 tbsp. Coco Cardio powder (I bought mine on IHerb.com, or you can also use a few drops of red food coloring if you prefer)
- 1 tsp. baking powder
Non-stick spray or coconut oil for coating your fry pan
Ingredients (Cream Cheese Icing):
- 2-3 TBS LF Cottage Cheese(I whip my cottage cheese in a food processor so its nice and creamy!)
- 1 TBS vanilla whey protein
- 2 tbsp unsweetened vanilla almond milk
- 5-6 drops vanilla crème liquid stevia
Instructions: First, combine wet ingredients in a bowl. This includes the egg, egg whites, and unsweetened almond milk. I like to whip it around real good to make it frothy and light. Mix all of your dry ingredients, which include your coconut flour, baking powder, cocoa cardio powder, and stevia. Combine the wet and dry and mix until well combined. If your batter looks to thick, just add another TBS or two of the almond milk until you get your desired consistency. I use a large pancake griddle when making mine. You could also use a non-stick frying pan and coat it with some coconut oil and set the stove to low-medium heat. I allow the pan to heat up before I take a spoonful and a half of batter, plop it onto the pan and use my spoon to spread it out into a circle. Once the pancakes bubble flip and allow to cook on the opposite side.
While pancakes are cooking, mix up your protein icing in a small bowl.
Plate your pancakes and top it with the creamy cheesecake icing and enjoy!
Note: This recipe is super easy for those short on time!
The batter can be made the night before and you can even make the pancakes in advance. They hold up really well in the refrigerator for a few days and reheat beautifully. 🙂
What’s your best protein pancake recipe?
Let’s end the trend of boring breakfast!!
Post your favorite protein pancake recipe below…