Coconut Flour Collagen Protein Pancakes
These coconut flour collagen pancakes are packed with protein, quick and easy to make, and so satisfyingly delicious.
It's a snowy day here and we are stuck in the house, which I'm not complaining about. I love being housebound now and again. I use it as a time to get things done that I've been putting off at home, to slow down, and to try new, awesome recipes.
I hope you guys enjoy these pancakes as much as we did!
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 5 pancakes
1/4 cup unsweetened hemp milk
2 tbs melted butter (plus more for frying)
1 tbs maple syrup
1 tsp vanilla extract
4 scoops Vital Proteins collagen powder
1/3 cup coconut flour
1/2 tsp baking soda
Pinch of sea salt
Blueberry compote and maple almond butter (for topping)
In a large mixing bowl, whisk together eggs, hemp milk, butter, maple syrup, vanilla extract and collagen powder. Add coconut flour, baking soda, sea salt and mix well. Heat butter in a large skillet. Use a ladle to scoop pancake batter into pan; approximately 1/4 cup for each pancake. Cook for 2-3 minutes, until bubbles begin to form on the surface of the pancake and the edges begin to brown. Serve with maple almond butter and blueberry compote, or any other toppings of your choice.
For the blueberry compote: Put a few tablespoons of water into a small pot, just enough to cover the bottom. Place about 1 cup fresh or frozen blueberries in the pot with a pinch of sea salt; cover and bring to a boil. Add 1 teaspoon of maple syrup. Stir and then cover the pot; turn flame to low and let simmer for about 5 minutes, until mixture becomes a chunky, syrupy consistency.
For the maple almond butter: Add 1 tsp maple syrup and 1 tsp almond butter to a small bowl; whisk together. If the mixture is too thick, add a teaspoon of water; whisk again. Consistency should be a little thicker than syrup.