Red Velvet Protein Pancakes (Print Version)

# Ingredients:

01 - 1/4 cup (20g) oat flour
02 - 1 scoop (30g) whey/casein protein powder blend
03 - 1 tablespoon (9g) cornstarch
04 - 1/4 teaspoon (1g) baking powder
05 - 1/4 cup (60g) liquid egg whites
06 - 1/3 cup (75g) fat-free Greek yogurt
07 - 1-2 tablespoons (25g) water
08 - 3 drops red food coloring
09 - 1/2 tablespoon (7g) white chocolate chips
10 - 1 strawberry, sliced
11 - Fat-free whipped cream (optional, for topping)
12 - Light pancake syrup (optional, for topping)

# Instructions:

01 - In a medium mixing bowl, combine all the dry ingredients except for the white chocolate chips. Add the oat flour, protein powder blend, cornstarch, and baking powder. Whisk these ingredients together until they're well incorporated and no clumps remain. The protein powder might tend to clump, so be thorough with your mixing at this stage for the smoothest pancake batter.
02 - Pour the liquid egg whites, fat-free Greek yogurt, water, and red food coloring into the bowl with your dry ingredients. Gently fold everything together using a spatula or spoon until just combined. The batter should be smooth but with a few small lumps remaining - this is the secret to fluffy pancakes! Be careful not to overmix, as this can develop the gluten in the oat flour and result in tough, dense pancakes. Add a bit more water if the batter seems too thick.
03 - Heat a good quality non-stick pan or griddle over medium heat. It's ready when a few drops of water sprinkled on the surface dance and sizzle. There's no need to add oil or butter to the pan if it has a good non-stick coating. Using a 1/4 cup measuring cup, pour portions of the batter onto the hot surface, leaving enough space between each pancake for easy flipping. Cook until bubbles form on the surface and the edges begin to look set, approximately 1-2 minutes.
04 - Once the edges look set and bubbles have formed across most of the surface, carefully flip each pancake. The second side will cook faster than the first, usually requiring only about 1 minute. The pancakes should rise slightly and have a beautiful red color with a light, fluffy texture. Transfer the cooked pancakes to a plate as they finish.
05 - While the pancakes are still warm, sprinkle the white chocolate chips over the top - they'll melt slightly from the residual heat, creating delicious pockets of sweetness. Arrange sliced strawberry pieces decoratively on top. If desired, add a dollop of fat-free whipped cream and a light drizzle of pancake syrup. The contrast of the bright red pancakes with the white chocolate, fresh strawberries, and fluffy cream makes for a visually stunning and protein-packed breakfast treat.

# Notes:

01 - These red velvet protein pancakes offer a healthy twist on a classic dessert flavor while providing approximately 25g of protein per serving.
02 - The blend of whey and casein proteins creates an optimal texture - the whey contributes to structure while casein helps maintain moisture.
03 - For best results, cook these pancakes on medium-low heat rather than high heat to ensure they cook through without burning on the outside.

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