There is nothing quite like waking up on a weekend morning and enjoying some delicious, soul-warming pancakes. The smell of them in the air can bring us straight back to childhood. Unfortunately, most traditional pancakes can cause inflammation, digestive distress, insulin spikes, and fat storage. No thank you! For more a cleanse-friendly version, you can replace the egg with 1 flax egg – equally as delicious!
There is always a way to make a traditional comfort food healthier, and this is it. We love a good recipe that satisfies all of those morning comfort food cravings and also helps power you through the day. These pancakes feature collagen powder, blueberries, and coconut oil, which are all incredible foods for overall health, and even more specifically, skin health.
Collagen is a protein essential for tight, plump skin. Collagen benefits us in a number of other ways, including promoting healthier muscles and acting as a lubrication for our joints and bones. It also can help us with gut function, healing permeability and strengthening the walls of our intestines.
Blueberries are rich in nutrients and phenols like resveratrol, an anti-aging antioxidant which may help smooth fine lines. They are also a great source of folate, which can help prevent heart disease.
Coconut oil is a delicious healthy fat, rich in anti-inflammatory omega-3 fatty acids that help to hydrate the skin internally. Coconut oil is anti-microbial, anti-bacterial and anti-fungal. Is there anything coconut oil can’t do?
Makes about 5 pancakes
1 ½ cups brown rice or millet flour
1 scoop collagen powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 egg or flax egg
1 cup almond milk or hemp milk
1/2 teaspoon alcohol-free vanilla extract
½-⅔ cup fresh blueberries
1 tablespoon coconut oil
*optional: add 1 tablespoon of coconut sugar for a bit of sweetness
Combine brown rice or millet flour, collagen powder, salt, baking powder and cinnamon in a large mixing bowl and mix well.
Combine egg (or flax egg), milk and vanilla in a small bowl and mix well. Slowly stir the liquid mixture into the dry mixture.
Heat a nonstick medium-sized pan over medium heat and add a small amount of coconut oil. When hot, pour 1/5 batter (or desired amount) into the pan and sprinkle with blueberries. Cook until bubbles start to form on the surface of the pancake. Then flip the pancake and cook until lightly browned. Top with coconut oil and a generous sprinkle of cinnamon. Enjoy!
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