This healthy blueberry pancake recipe has everything going for it: dairy-free, gluten-free, and packed with collagen peptides.
- Makes: 6 pancakes
- Time: 20 minutes
Ingredients
- 1/2 cup unsweetened almond milk
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil melted (plus more for greasing the pan)
- 3/4 cup gluten-free pancake mix
- 1/2 cup Great Lakes Wellness Unflavored Collagen divided
- 2 cups blueberries
- 2 tablespoons maple syrup plus more for serving
Directions
- 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!
