The recipe for these pancakes has been LONG AWAITED, which cracks me up because they’re pretty weird. Even after explaining the weirdness to you guys, I’ve still been getting a ton of messages to post the recipe ASAP. So, hey! Here ya go.
Since my diet is limited right now during my protocol, I’m always looking for creative ways to switch up my meals. I know a lot of people are in a similar situation. Sometimes we want a change from our usual routines, and sometimes we crave an old classic. But sometimes we feel like we can’t have anything “special” because we’re following a certain diet either longterm or short term in order to help us ultimately feel our best from the inside out. We think we have to make sacrifices, but we don’t!
I’m here to tell you that whoever you are, you, too, can have pancakes! Most likely with this super easy recipe. If not with this recipe, then there is another out there. I promise. I’ve taken a typically sugar-filled, time-consuming breakfast and found a way to make it quick, easy, and healthy, using hardly any ingredients at all. These pancakes are high-fat, low-carb, and oh-so-satisfying.
The reason these pancakes are kind of weird is because they’re not fluffy and perfectly round, like most of us imagine our ideal stack to be. They are, however, gut-healing, full of healthy fats and protein, and ideal for balancing out your blood sugar. The exact opposite of most pancake recipes. You will not leave this meal with a sugar coma, I promise.
While I’m typically always a veggies and protein kinda gal for breakfast, there are random days when I just crave something…bread-like. Without the gluten. That’s where these come in. You can either make one huge pancake (my friend did this the other day when she was testing it out), or a few smaller ones, like I did. I got 5 medium pancakes out of this recipe, so you can adjust accordingly.
With these pancakes, it’s all in the toppings. The pancake itself isn’t extremely flavorful, so use the toppings to give it that somethin’ somethin’. Use these pancakes as a nice base, and then dress them up however you want! If you want, you could add some traditional maple syrup and berries. Instead, I drizzled melted coconut butter and almond butter on top, which I would highly recommend. Then I topped it off with my Cinnamon Spiced Roasted nuts, and later added a little bit of shredded coconut as well! So delicious.
Here are some ideas for toppings: shredded coconut, cacao nibs, almonds, pecans, walnuts, any other nuts, hemp seeds, coconut butter, almond butter, cashew butter, any other nut butter, blueberries, raspberries, strawberries, any other berries, jam, bee pollen… be creative!
As mentioned, I love these because they’re compliant with so many gut-healing diets. For example, I can eat these while I’m on my protocol. They’re Candida-diet friendly, low FODMAP, paleo, gluten-free, dairy-free, soy-free, and nut-free (unless you add nuts on the top). They’ve got a nice bit of fiber in them from the flaxseeds to make up for the lack of veggies. Eggs and flax provide healthy fats, and eggs and the collagen give you a nice source of protein to start your day!
And oh, yeah, of course I had to add collagen in there! I’m always looking for sneaky ways to get collagen into my meals. Vital Proteins is my favorite. I used the Vanilla Collagen, which gives a delicious vanilla coconut flavor to these panners, but you can also use the plain collagen and add vanilla, or just use the plain alone. You can also sub with protein powder! My one friend literally used glutamine instead… Talk about gut-healing pancakes!
Keto, Candida-Friendly, Gut-Healing Paleo Pancakes
Time: Under 10 minutes
- 2 large eggs
- 1.5 tbsp ground flaxseeds
- 1 scoop Vital Proteins Vanilla Collagen (or sub Vital Proteins regular collagen plus 2 tbsp vanilla, or sub protein powder of choice)
- dash of cinnamon
- dash of pink salt
- some coconut oil for your skillet
- Toppings: any you want! Nut butter, berries, nuts, shredded coconut, cacao nibs, etc.
- Mix the eggs, flax, collagen, cinnamon, and salt together in a bowl and let sit for 5 minutes to thicken a bit. (If you want to be fancy, I recommend mixing some toppings into the batter! Cacao nibs, shredded coconut, even berries…)
- Heat up the coconut oil in your skillet until melted and covering the skillet. Pour the batter into the skillet in circles to make the pancakes however large you want.
- Let the pancakes cook until the edges are cooked and the bottom is slightly browned. Flip and repeat until the other side is cooked. Continue until you’ve used all the batter.
- Add your toppings and enjoy!
What are your favorite pancake toppings?! I would love to hear!