Gluten Free Patriotic Pancakes

Patriotic Pancakes

(egg free, gluten free, dairy free, nut free, soy free)


  • 1 cup of gluten free flour

  • 2 scoops of collagen powder

  • 1 teaspoon of beet powder

  • 1 tablespoon of baking powder

  • 1 tablespoon of avocado oil

  • 1/2 teaspoon of maple syrup

  • 1 cup of filtered water

  • topping: 1 cup of organic wild blueberries (fresh or frozen)


  • Mix all ingredients in list order from above and whisk until smooth.

  • Heat cast iron or stainless steel pan with grass-fed butter (or coconut oil).

  • When pan is hot, use a 1/4 cup to measure and scoop batter onto griddle.

  • Cook 1-2 minutes and flip after lightly browned.

  • Cook another minute or so until a little risen, firm and lightly brown.

  • Serve with maple syrup, grass-fed butter (or coconut butter) and fresh or frozen blueberries.

  • Makes 8-10 small pancakes using 1/4 cup to measure.


  • Omit collagen and use a plant-based protein powder (vanilla flavor would be yummy!) and coconut oil or coconut butter to make completely vegan.

  • If you do not have beet powder in your home, try soaking 3-4 frozen beets in water and use this as the water base to naturally dye your pancakes. The more beets the deeper the hue/color.

  • For grain free alternative you may try almond flour. Other flour alternatives: sprouted spelt or organic einkorn.

  • You may use 1 egg in the recipe instead of baking powder if you are tolerant of eggs.

**Please use organic and natural ingredients whenever possible.

With Joy,


hudson valley, new york

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