(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.