Morning Glory Pancakes


Makes 6-8 pancakes

2 cups sprouted spelt flour
2 teaspoons baking powder
2 teaspoons "true" Ceylon cinnamon
1 scoop WellPath Renew collagen powder*
1/2 teaspoon fresh grated ginger
1/4 teaspoon himalayan salt

1 1/2 cups plant-based milk
2 tablespoons melted coconut oil or butter
2 eggs, whisked
1 cup shredded carrots
1 cup shredded apple

-Mix your dry ingredients in a large measuring bowl. In a separate small measuring cup beat the eggs (but don’t hurt them), stir in the plant-based milk and ginger and then slowly add the melted coconut oil or butter
-Add the liquid to the dry and mix until you have a smooth batter, fold in the shredded carrot and apple 
-Preheat a pan over medium-low heat and use coconut oil or butter to prevent sticking. Scoop or pour your batter to form a pancake that suits you
-Cook for 3-4 minutes on each side until golden brown, enjoy with maple syrup and toppings of your choice

-Discover why collagen is one of my favourite essentials, here
-Store any leftover pancakes in an airtight container in the refrigerator and pop in the toaster to reheat

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