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By: Christina Anania

Christina Anania is a food and lifestyle blogger. Enjoy some of her other culinary creations by following her (@eatsbytee) on Instagram. Here, she shares her collagen recipe for Beetroot Pancakes.

Halloween is right around the corner, making it the ideal time to whip up a spooky stack of Beetroot Pancakes topped with blackberry sauce. Hey, that’s what a cauldron is for, right?

When I was younger, I went as a witch for Halloween four times in a row. It was one of my favorite costumes and I would pretend to brew up some “magical” recipes on the stove or add tons of random spices to a large pot of water and call it my witch’s brew. Halloween is such a fun time of year, which is why I had to experiment and dream up this ghoulish tweak on a beloved breakfast staple.

These Beetroot Pancakes are soft and fluffy and pair delectably well with its velvety blackberry sauce. I used beetroot powder, which is a natural ingredient that adds dark pink and red tones, so artificial food coloring is not needed.

RELATED: Collagen Recipe: Paleo Caramel Apples

I also added a magical ingredient to the pancake batter: Vital Proteins Collagen Peptides. I’m a big fan of this collagen powder because it’s flavorless, odorless and easily dissolves in both hot and cold liquids. It’s not only a versatile add-on, but the Collagen Peptides also help to support healthy hair, skin, nails and joints**.

Before you cast any spells this Halloween season, make sure to try out this delicious Beetroot Pancake recipe.

beetroot pancakes with collagen

Beetroot Pancakes

Yields 4-6 Beetroot Pancakes

Ingredients:

For pancakes 

For blackberry sauce

  • 1 C blackberries
  • 2 T coconut oil
  • 1 T maple syrup
  • ¼ C coconut butter, melted
  • Coconut cream (optional topping)

Directions:

  1. In a food processor (or bowl) combine the almond flour, beetroot powder, Collagen Peptides, sea salt, baking powder and process until combined. Then add eggs and almond milk and blend together until pancake mixture forms.
  2. In a pan, cook half of the coconut oil over medium heat. Scoop 1/3 C of the pancake batter onto the pan and form small circles. Cook on both sides for 2-3 minutes each.
  3. In a small saucepan, combine the coconut oil, coconut butter, blackberries and maple syrup and cook on medium heat. With a wooden spoon mash the blackberries.
  4. Add the blackberry mixture into a blender and blend until it creates a sauce.
  5. Pour blackberry sauce over pancakes and top with coconut cream, more blackberries and syrup.

**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.