You can never go wrong with a pancake stack for breakfast, which is exactly why we’re bringing you this strawberry pancake recipe.
Not only is it *berry* delicious, thanks to the fresh strawberry sauce that tops off this tiered creation, but also gives you a boost of collagen to start your day.
This strawberry pancake recipe calls for two scoops of VITAL PROTEINS Collagen Peptides. This standout ingredient is one of the most versatile products in our line-up, as it’s unflavoured and easily soluble in hot and cold liquids and foods.
Collagen Strawberry Pancakes Recipe
*CONTAINS NUTS & EGGS
- Servings
- 6
Ingredients
- 3 eggs
- 120 ml light coconut milk
- 235 ml applesauce (look for no added sugar)
- 3 tbsp softened butter or coconut oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 6 tbsp coconut flour
- 2 scoops Vital Proteins® Collagen Peptides
- 1 tsp ground cinnamon
- Large pinch of ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 600 g strawberries, sliced
- 2 tbsp lemon juice
- 3 tbsp cold water
- 2 tbsp honey or maple syrup
Instructions
Start by making the strawberry topping. Add half of the strawberries with lemon juice, water and honey to a medium saucepan.
Bring the mixture to a boil, then reduce to a medium heat for 20-30 minutes, stirring occasionally.
When the strawberries have cooked down into the sauce, remove from the heat. Stir in the remaining strawberries and leave the mixture to cool while you make the pancakes.
Add the eggs, coconut milk, applesauce, butter, apple cider vinegar and vanilla extract to a large blender or food processor. Blend on high until very smooth.
Next, add the coconut flour, Collagen Peptides, cinnamon, nutmeg, baking powder, baking soda and sea salt to the blender. Blend again to incorporate.
Stop to scrape down the sides of the blender to allow the coconut flour to be fully absorbed. Blend again on high until you have a smooth and thick batter.
Heat a wide skillet pan over a medium to medium-low heat. Grease lightly with additional butter and drop the batter into the pan in pancake shapes, 4-6 inches in size.
Spread the batter out slightly and allow the pancakes to cook until bubbles appear on the surface and the edges begin to brown. Then, flip and cook until browned on the other side.
Remove to a cooling rack for 3-5 minutes before serving. Repeat with the remaining batter.
Serve the strawberry topping over the pancakes and enjoy!
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