Paleo Vanilla Collagen Pancakes

If you follow me on Instagram, which you totally should, shameless plug, you know that I eat pancakes for breakfast almost every single Saturday morning. I usually let myself sleep in late on the weekends, which results in me eating breakfast (or brunch? maybe even lunch? call it what you want) super late as in 1 or 2 in the afternoon. This being said I frequently end up making pancakes because 1) I haven’t eaten all day and I am one hungry girl, 2) there’s something special about pancakes on the weekend, and 3) they taste ah-mazing and the topping options are endless. Easy on the eyes and even easier on the stomach grab the recipe for these stacks that are grain free, gluten free, dairy free (depending on your toppings), paleo, have a hidden veggie in them, high in protein, and most importantly delicious.

RECIPE

Makes:

1. 1 serving

2. 5-6, 2-inch mini pancakes

Ingredients:

1. 1/2 small banana (frozen or fresh, use more or less depending on how much batter you want & how sweet you like things)

2. 1/2 summer squash or zucchini

3. 1 scoop collagen peptides (I use Vital Proteins Vanilla Collagen Peptides)
   

4. can be subbed for any protein powder of your choice

5. 2 tbsp Bob’s Red Mill coconut flour

6. 1 egg (I used Vital Farms)

7. 1 egg white (I used Organic Valley)

8. Cooking Spray/Oil (I used 4th & Heart Ghee cooking spray)

9. *Optional* Adaptogens: ~1/2-1 tsp each of Ashwagandha, Reishi, Cordyceps, He Shou Wu, & Maca

10. *Optional* A square of tbsp of dark chocolate (I use Lily’s Sweets or Hu Kitchen)

1. In a Vitamix or high-power blender add banana, summer squash, collagen peptides, coconut flour, egg, egg white, and adaptogens

2. Blend all ingredients until you have a smooth pancake batter

3. *Optional: If using chocolate fold into batter with spatula or spoon*

4. Heat a non-stick pan on the stove over low heat and coat it in cooking spray/oil of choice

5. When the pan is warm and coated in oil, transfer the batter to the pan using 2-3 tbsp of batter for each pancake

6. Cook as you would with normal pancakes, flipping when the batter starts to bubble, keep an eye on them as they are small and burn easily

7. Transfer to a plate and top with whatever you like! I recommend fresh/frozen fruit, bee pollen, granola, yogurt, coconut flakes, nut butter, or cacao nibs/chocolate.

Above: topped with a blob of vanilla 0% Siggis, fresh berries, chopped dark chocolate, and Whole Foods creamy organic peanut butter

Above: banana slices, microwaved frozen mixed berries, bee pollen, white chia seeds, unsweetened coconut flakes, and a pool of Georgia Grinders maple almond butter

Above: topped with banana slices, fresh strawberries, microwaved frozen blueberries, vanilla 0% Siggis, mango cream Coconut Cult probiotic yogurt, bee pollen, a drizzle of Whole Foods organic creamy peanut butter, and Purely Elizabeth grain free pumpkin spice granola (this flavor was limited edition and is sadly not available anymore, but fear not because every flavor of this granola is insanely good)

Best wishes and enjoy your pancakes! Tag me on Instagram and send me pictures if you make them!