2 eggs (100 g, weighed out of shell), at room temperature
1/4 cup unsweetened almond milk, at room temperature
2 tablespoons (42 g) pure maple syrup, at room temperature
1/2 cup (122 g) smooth unsweetened applesauce, at room temperature
1 1/2 cups (150 g) old-fashioned certified gluten free rolled oats (if gluten free isn’t necessary, use any oats)
2 scoops (20 g) unflavored collagen peptides (or try a protein isolate, like rice or whey, which is mostly protein)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Cooking oil spray, for greasing
Fresh fruit, for serving (optional)
In a blender or food processor, place the eggs, milk, syrup, applesauce, then the oats, protein powder, baking powder, salt and vanilla, and blend or process until as smooth as possible. Allow the pancake batter to sit for 3 to 5 minutes to thicken.
Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it lightly, and pour portions of about ¼ cup of batter onto the hot griddle at least 1 inch apart from one another. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F before serving, then topped with fresh fruit before serving warm. They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.
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