In a medium mixing bowl, whisk the almond milk, egg, vanilla, and coconut oil until combined.
Add the pancake mix and 1/4 cup of Great Lakes Wellness Unflavored Collagen. Whisk until smooth, adding a splash or two more almond milk if the batter is too thick. You’re going for the texture of a smoothie, not porridge.
Heat a 5-inch cast iron skillet over a medium-high flame. Lightly brush the pan with coconut oil.
Add 1/3 cup of batter to the pan and arrange 7 or so blueberries on top. Cook until the pancake pulls away from the sides of the pan and begins to bubble towards the center, about 2 minutes.
Flip and cook for another minute on the second side, until puffed and lightly browned.
Remove to a plate and repeat with the remaining batter. You should have 6 thin pancakes in total. 6. Meanwhile, place 1 1/2 cups of the blueberries, 2 tablespoons maple syrup, and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat and cook, uncovered, until the berries have released their juices and begun to breakdown into a thin jam, about 5 minutes. Stir in the remaining collagen and set aside.
Serve the pancakes drizzled with the compote, and garnished with the remaining blueberries.
Serve alongside maple syrup and butter or ghee.
If you make this, please tag @phoebelapine and #feedmephoebe - I'd love to see it!