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Easy Almond Flour Pancakes with Banana Whipped Cream for an easy, delicious, collagen packed breakfast!
THE RECIPE
INGREDIENTS
Almond flour pancakes:
- 1/4 cup unsweetened almond milk
- 2 eggs
- 1 cup almond flour
- 1 packet Vital Proteins collagen peptides (or 1-2 scoops)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Banana whipped cream:
- 1 frozen banana
- 1 can coconut milk full fat (put in fridge over night)
INSTRUCTIONS
- In a medium bowl, whisk together eggs and milk
- Add in almond flour, collagen peptides, cinnamon, vanilla extract and mix well
- Heat coconut oil or butter on a large skillet on medium/high heat
- Once pan is heated up add batter to skillet (about 2 tablespoons per pancake)
- Cook for 2-3 minutes or until the top starts to bubble a little
- Gently flip then cook for another 2-3 minutes
- Repeat until all pancakes are cooked
- Once pancakes are done, begin making banana whipped cream
- Add frozen banana to blender and the cream part of the coconut milk can (not the liquid, I save it for smoothies!)
- Blender until just creamy and smooth
- Plate with pancakes and enjoy!
- *pancakes will stay good for 5 days or so in fridge or freezer for a few weeks. banana whipped cream is best day of
Source: rachlmansfield.com
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Originally posted 2017-11-11 06:55:46.
