Red Velvet Pancakes

My favorite dessert ever definitely has to be red velvet.

Cupcakes, cake, cheesecake, ice cream, frozen yogurt, you name it. Unfortunately, when you’re very lactose intolerant, red velvet is both a blessing, and a curse. Not letting my love for red velvet die, but also not wanting to feel ill, I made a red velvet pancake recipe that is non-dairy. Trust me, after eating these, you’ll never miss the cream cheese and butter. This recipe is also extremely protein packed, so it will keep you full and fuel you with energy for your morning.

 

 

Yields : 6
medium pancakes

• 1/2 cup oats
• 1 tbsp coconut flour
• 1 scoop red velvet protein (or vanilla, just wont be as red velvet-y)
• 1/2 tsp baking powder
• 1 tbsp stevia

Grind these ingredients into a flour in a food processor or blender.  When its smooth add

• 3 liquid egg whites (9 tbsps)
• 2 tbsp applesauce
• 1/4 cup of milk
• 1/4 cup of cottage cheese (I use the lactaid kind)
• 1 tbsp vanilla
• red food coloring for appearance

When everything is added to the blender, blend until smooth. Spray and cook on a pan, or pancake griddle. To mimic cream cheese icing, I topped this with a 1/4 cup of cottage cheese, 1 tbsp of stevia, 1 tbsp cream cheese extract, and some sugar free jello cream cheese mix until it was mousse like in my blender.

Serving Size: 2
Calories (for whole recipe): 509
Fat: 7 g
Carb: 48
Protein: 59