3KThese Almond Flour Pancakes with Collagen make a delicious, satisfying and healthy breakfast. They’re soft, fluffy, packed with collagen, made gluten-free, dairy-free, paleo and keto friendly!
These Almond Flour Pancakes with Collagen make a delicious, satisfying and healthy breakfast. They’re soft, fluffy, packed with collagen, made gluten-free, dairy-free, paleo and keto friendly!
Pancakes always make me think of the weekend, but these are so easy to make that they’re perfect for a weekday breakfast too! They are so soft and fluffy and taste just as good as traditional pancakes but they’re packed with good for you ingredients.
INGREDIENTS YOU NEEED TO MAKE THESE KETO ALMOND FLOUR PANCAKES
almond flour
Sprouts Collagen and MCT Creamer
eggs
extra virgin olive oil
maple or keto maple flavored syrup
almond milk
baking soda
sea salt
COLLAGEN PANCAKES
Taking collagen has so many health benefits because how important this protein is for your body. Supplementing collagen can improve your skin health, nails, hair and help to keep your bones and joints healthy. I’ve been taking collagen myself for a couple of years and it’s working great for me!
Sprouts Collagen and MCT Creamer is not just a regular collagen. It’s made with a MCT powder, coconut milk powder and naturally flavored with vanilla. It mixes well with hot and cold beverages such as coffee, tea and smoothies. You can also add it to your favorite foods such as oatmeal, baked goods, truffles and many more. It’s dairy, soy and gluten free. One serving provides 10g of collagen. Plus it makes everything you mix it in taste amazing!
I love shopping at Sprouts because the quality of their products is amazing and they always have everything that I’m looking for! Plus I always find something new I want to try out such as this MCT collagen creamer!
If you make these keto pancakes with almond flour yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
Ingredients
1 cup almond flour
1/4 cup Sprouts Collagen and MCT Creamer
2 eggs, large
1 tbsp extra virgin olive oil
1 tbsp maple or maple flavored syrup
3-4 tbsp almond milk
1/4 tsp baking soda
pinch of sea salt
Instructions
In a large bowl, combine almond flour, collagen, eggs, olive oil, syrup, 3 tablespoons of almond milk, baking soda and salt. If the batter is too thick add additional tablespoon of almond milk. However, the batter should be a little thicker than traditional pancake batter.
Meanwhile, preheat a skillet over medium-low heat. Grease the skillet with a little bit of olive oil, then pour ¼ cup of the batter into the center of the skillet. Using the back of the cup spread the batter into a round pancake shape. Cook until little bubbles start to form around the edges and once the bottom. of the pancake is golden brown (about 3 minutes). Then flip the pancake and cook for an additional 2 to 3 more minutes.
Repeat with the remaining batter. Serve immediately with your toppings of choice.
Ingredients
1 cup almond flour
1/4 cup Sprouts Collagen and MCT Creamer
2 eggs, large
1 tbsp extra virgin olive oil
1 tbsp maple or maple flavored syrup
3-4 tbsp almond milk
1/4 tsp baking soda
pinch of sea salt
Instructions
In a large bowl, combine almond flour, collagen, eggs, olive oil, syrup, 3 tablespoons of almond milk, baking soda and salt. If the batter is too thick add additional tablespoon of almond milk. However, the batter should be a little thicker than traditional pancake batter.
Meanwhile, preheat a skillet over medium-low heat. Grease the skillet with a little bit of olive oil, then pour ¼ cup of the batter into the center of the skillet. Using the back of the cup spread the batter into a round pancake shape. Cook until little bubbles start to form around the edges and once the bottom. of the pancake is golden brown (about 3 minutes). Then flip the pancake and cook for an additional 2 to 3 more minutes.
Repeat with the remaining batter. Serve immediately with your toppings of choice.
This post has been sponsored by my friends over at Sprouts. All thoughts and opinions are my own!