You can kick off the July 4th holiday, celebrated here in the United States, or any holiday with this simple 20 minute recipe using simple ingredients you likely have in your house or can purchase at nearly any grocery store.
To make the red color, I used cooked beets so that the pancakes could be colored naturally, using real ingredients and not chemicals. While raw beets have a subtle sweet flavor, some people do not like the taste. So, I routinely use Labrada Nutrition Lean Pro 8 protein, vanilla ice cream flavor. It has a rich, creamy vanilla flavor that is perfect for baking so that you do not have to add sweeteners or sugars.
You will either need a mini-waffle and pancake skillet like this one, or you can just simply use your waffle iron.
Ingredients for the pancakes:
- 1 scoop Labrada Nutrition Lean Pro 8
- 3 egg whites
- 1/3 cup oat flour (or oatmeal ground into flour using a blender or food processor)
- 1/3 cup cooked beets
- 2 tsp baking powder
- 1 tbsp raw cacao powder
This batter is great with a lower calorie syrup or a raw, organic honey. But in case you want to continue with the red velvet theme, here are the ingredients to make the cream (optional):
- 1 cup 2% Fage Greek yogurt
- 1 oz reduced fat cream cheese
- 1/4 cup raw shredded coconut (optional)
Approximate macros just for the red velvet waffle/pancake batter:
500 calories, 49g protein, 49g carbs 11g fat
- In a food processor or mini-blender, add all of the ingredients for the waffle batter. If you cannot find cooked beets in your local grocery store, simply purchase raw beets and steam them for about 30 minutes until they are soft. Allow them to cool before adding to the batter. Pulse blend all of the ingredients until you have a thick, bright red mixture.
- Set your waffle iron or mini-waffle skillet to medium-high heat. If you do not have a non-stick coating, you’ll need to spray the pan or iron with baking spray or coconut oil.
- Cook the waffles to desired readiness and serve immediately!