Sprouted Lavender & Buttermilk Pancakes
Makes 6-8 pancakes
WHAT YOU NEED:
1 cup sprouted spelt flour
3 tbsp Bulletproof Collagen Powder*
½ tsp dried organic lavender flowers, finely chopped
¼ tsp Himalayan salt
1 tsp aluminum-free baking powder
¼ tsp aluminum-free baking soda
1 cup organic buttermilk
1 pasture raised egg
1 tablespoon pasture raised butter, melted
½ tsp vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
Pure maple syrup
Pasture-raised butter, sliced
WHAT TO DO:
-In a small bowl whisk together the buttermilk, melted butter, egg and vanilla extract. Set aside.
-Next in a larger mixing bowl combine the flour, collagen, baking powder, baking soda and salt - stir together until evenly mixed.
-Add your wet mixture to your dry mixture and fold together with a wooden spoon.
-Heat a large pan or skillet and lightly coat with butter to prevent sticking. Pour ¼/ to 1/2 cup sized pancakes to cook, top each with berries and sprinkle with a pinch of the lavender.
-Cook for 3-5 minutes on each side, until firm, cooked through and golden.
-Top with butter, pure maple syrup, extra berries and/or any other desired toppings.