Cinnamon Spiced Collagen Pancakes


Okay, okay, I know what you’re thinking, “Elizabeth, another pancake recipe?!?” Well I asked my Instagram followers if they wanted this recipe, another pancake recipe and the resounding response was YES! So by popular demand, here is my protein packed pancakes. Apparently, I’ve created a pancake obsessed tribe!

The thing that sets these pancakes apart is they are filled with collagen peptides, which are a clean, complete, easy to digest source of protein, perfect for keeping you full all morning long!


Collagen is the most abundant protein in our body, collagen is required for our hair, skin, and nails as well as our joints


If you’re looking for collagen but are confused by which brands are best here are my faves:
– Organika
– Great Lakes
– TruMarine
– Vital Proteins
Ensure you are buying “Hydrolyzed Collagen Peptides”, they are the best quality and are the most absorbable in your body!

Collagen is the most abundant protein in our body, collagen is required for our hair, skin, and nails as well as our joints. If you have any type of bone or joint degeneration, collagen is a wonderful thing to add into your diet! Collagen also helps to keep our skin elasticized, perfect for aging gracefully!


Cinnamon Spiced Collagen Pancakes Recipe


Ingredients

1 1/2 cup gluten free flour blend (I love Bob Red Mill’s One to One blend for this recipe)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons collagen peptides
1/4 cup + 1 tablespoon melted butter or coconut oil
1 egg
1 cup non dairy milk

Instructions

In a bowl, combine together, flour, baking powder, spices, and collagen. Combine in a separate bowl, 1/4 cup melted butter/coconut oil, egg, and milk.

Add wet ingredients to the dry and stir to combine. You may need additional milk, depending on the type of flour used and general finickiness of gluten free baking. The consistency should be like a traditional pancake, thick but pourable.

In a pan, melt tablespoon of coconut oil or butter, spoon in your pancake batter, I aim a bit less than 1/4 cup of batter per pancake. Cook until golden brown and bubbling. Flip and cook until golden. About 4-5 minutes per side.

Serve with maple syrup and bask in the glory of the fluffy pancakes!

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