This super delicious recipe has lots of blueberries!  It is dairy-free and is packed with collagen peptides, a heart-healthy source of added protein.

1/2 cup unsweetened almond milk
1 large egg at room temperature
1 tsp vanilla extract
1 tbs. coconut oil, melted (plus more for greasing)
¾ cup gluten-free pancake mix
½ cup Collagen powder (Phoebe likes Great Lakes Gelatin Collagen Hydrolysate), divided
2 cups of blueberries
2 tbs. maple syrup, plus more for serving


In a medium mixing bowl, whisk the almond milk, egg, vanilla, and coconut oil until combined.  Add the pancake mix and ¼ cup Collagen powder.  Whisk until smooth, adding a splash or two of almond milk to thin the batter.
Heat a cast iron skillet over a medium-high flame. Lightly brush the pan with coconut oil.  Add 1/3 cup of batter to the pan and arrange 7 or more blueberries on top.  Cook until the pancake pulls away from the sides of the pan and begins to bubble in the center, about 2 minutes.  Flip and cook for another minute on the second side.  Cook 5 more pancakes the same way for a total of six.

For the Compote
In a small saucepan add 1 ½ cups of blueberries, 2 tablespoons of maple syrup, and 2 tablespoons of water and bring to a boil.  Lower the heat and simmer until the berries release their juices and begin to breakdown into a jam-like consistency, about 5 minutes.  Stir in the remaining collagen and set aside.
Serve the pancakes drizzled with the compote, and garnish with the remaining blueberries. Serve alongside maple syrup and ghee.  Enjoy!

Thanks to Phoebe at

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