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Say hello to an indulgent gluten- and dairy-free pancake recipe that will make you feel good, both in body and mind! Packed with 30g of collagen protein from grass-fed cows, and high quality fats like coconut oil and raw almond butter, these fluffy pancakes will satisfy your breakfast sweet tooth while fueling you with steady energy so you can feel great all day long!
HOW TO MAXIMIZE YOUR PROTEIN PANCAKES EXPERIENCE:
CHOOSE YOUR MILK: If you’re not a fan of almond milk, any other plant-based milk like cashew, hemp, or coconut milk will do the job!
MELT YOUR COCONUT OIL: This recipe calls for melted and cooled coconut oil. Note the key word, “cooled.” If you need to heat your coconut oil to liquidize it, just be sure the coconut oil isn’t warm to the touch before combining it with the other wet ingredients, or you could risk prematurely cooking the egg!
USE GRASS-FED COLLAGEN PEPTIDES: Collagen Peptides are what give these pancakes their blood sugar balancing burst of protein! Not only that, but collagen is a rock star when it comes to improving gut health and joint health, as well as your skin, hair, and nails. The best part? They’re flavorless so you won’t even taste them in your pancakes!
SWAP YOUR NUT BUTTER: If you don’t have almond butter on hand, feel free to substitute for another creamy nut butter like cashew butter or sunflower butter!
COLLAGEN, NOT “COLLA-GONE”: It’s the worst when you open your Collagen Peptides only to discover you’ve run out! It doesn’t have to be like that! When you order Natural Force Collagen Peptides, choose the “Subscribe & Save 20%” option to have your collagen peptides auto-shipped every 1-3 months and save 20% off your order!
Feel-Good Collagen Peptides Protein Pancakes (Paleo)
ALLERGEN INFO: Peanut-free, seafood-free, shellfish-free, dairy-free, soy-free, gluten-free
NUTRITION FACTS: Calories: 623; Protein: 30g; Net Carbs: 38g; Fat: 36g
- 1/4 cup Blanched almond flour
- 1/4 cup Coconut flour
- 2 scoops Natural Force Collagen Peptides
- 1/4 tsp Cinnamon
- Dash of Sea salt
- 2 Eggs Room Temperature
- 1/4 cup Unsweetened almond milk
- 1/4 cup Raw almond butter
- 1/4 cup Raw honey
- 1 tbsp Coconut oil (Melted and cooled)
- 1/4 tsp Vanilla extract
- Extra coconut oil for greasing the pan
- 1/4 cup Pure maple syrup
- 1/2 cup Blueberries
Preheat your pan over low heat with coconut oil.
In a mixing bowl, combine almond flour, coconut flour, collagen peptides, cinnamon and sea salt.
In a separate bowl, whisk together eggs, almond milk, almond butter, honey, coconut oil and vanilla extract.
Mix the wet ingredients in with the dry ingredients until smooth and well combined.
Pour ¼ cup batter onto coconut oil greased pan over low heat. Once the batter begins to bubble at the top, flip it over and cook for another 2 minutes. Repeat until the batter is gone.
Plate pancakes, add desired toppings like maple syrup and blueberries, and enjoy!
Also published on Medium.