Blueberry, Buckwheat and Collagen Pancakes
If you’re looking for a delicious and healthy way to start your day, you can’t go wrong with blueberry pancakes made from buckwheat, hemp protein and collagen.
These pancakes are fluffy, flavourful and packed with nutritious ingredients that can help support your overall health and wellbeing. With the natural sweetness of blueberries and the added benefits of collagen, these gluten-free pancakes are sure to become a new favourite breakfast staple.
Experience the Power of Collagen
Collagen is the most abundant protein in the human body and is a wonder when it comes to skin health. Without enough collagen, keeping skin firm and elastic as you age is difficult.
Over time, your body will naturally produce less collagen, and the skin will lose its firmness and elasticity. Adding a high-quality collagen supplement to your daily beauty routine can help maintain the firmness and elasticity of your skin and improve joint and gut health.
Other potential benefits of collagen include promoting muscle growth and reducing the risk of heart disease. Collagen is a rich source of the amino acid glycine, which is essential for muscle growth and repair. Additionally, some studies have shown that collagen supplements can help to reduce risk factors for heart disease, such as high blood pressure and high cholesterol levels.
- 280g of buckwheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 140g of Bare Biology Skinful Marine Collagen Powder
- 140g of hemp protein powder or hulled hempseeds
- 1 teaspoon of vanilla extract
- 2 eggs
- 5g of butter, ghee or coconut oil
- 140g of frozen or fresh blueberries
- 150ml of milk or milk alternative
- Optional toppings: Cinnamon and yoghurt are recommended, but these are only limited by your imagination!
- If using hulled hempseed, give them a whizz in a processor until they become a coarse powder.
- Mix all your dry ingredients together. Whisk up the eggs and add to the dry ingredients.
- Add the milk and vanilla and whisk.
- Add the blueberries. If you’re using frozen blueberries, you may need to adjust the amount of milk to get a nice thick batter.
- Heat 1 teaspoon of butter, ghee or coconut oil in a pan, but don’t let it get too hot.
- Ladle mixture into a pan until you get the size you want.
- Cook on one side until bubbles appear and they look firm. This usually takes 2-3 minutes, depending on thickness and size.
- Turn over and cook for another minute.
- Eat straight away or store them in the fridge for 2-3 days.