Post by Loupy on Dec 8, 2018 15:18:43 GMT -7
Gluten-Free Blueberry Protein Pancakes with Collagen Compote
From: Phoebe @ feedmephoebe.com/gluten-free-blueberry-protein-pancakes-recipe/
This healthy blueberry pancakes recipe has everything going for it: dairy-free, gluten-free, and packed with collagen peptides for added protein.
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Makes: 6 pancakes
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 Gelatin Collagen Hydrolysate divided
2 cups blueberries
2 tablespoons maple syrup plus more for serving
Instructions
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 Gelatin Collagen Hydrolysate.
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.
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.
From: Phoebe @ feedmephoebe.com/gluten-free-blueberry-protein-pancakes-recipe/
This healthy blueberry pancakes recipe has everything going for it: dairy-free, gluten-free, and packed with collagen peptides for added protein.
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Makes: 6 pancakes
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 Gelatin Collagen Hydrolysate divided
2 cups blueberries
2 tablespoons maple syrup plus more for serving
Instructions
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 Gelatin Collagen Hydrolysate.
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.
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.
