Naturally sweet, packed with protein and full of health boosting antioxidants these collagen pancakes are the perfect option to keep you fuller for longer.
Gluten free
Recipe makes 6 small pancakes or 3 large ones
Ingredients
- 1 cup of buckwheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- ½ cup of Skinful Marine Collagen Powder
- ½ cup of hemp protein powder or hulled hempseeds
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 teaspoon of butter, ghee or coconut oil
- ½ cup of frozen blueberries (you can find these in Wholefoods!) or you can use fresh blueberries
- 150ml of milk of your choice
- Toppings: We recommend cinnamon and yoghurt but the world is your oyster!
Method
- If using hulled hempseed, give them a whizz in a processor until they become a coarse powder.
- Mix all your dry ingredients together. Whisk up the eggs and add to the dry ingredients.
- Add the milk and vanilla and whisk.
- Add the blueberries. If you're using frozen blueberries you may need to adjust the amount of milk to get a nice thick batter.
- Heat 1 teaspoon of butter, ghee or coconut oil in a pan but don’t let it get too hot.
- Ladle mixture into a pan until you get the size you want.
- Cook on one side until bubbles appear and they look firm. This usually takes 2-3 minutes depending on thickness and size.
- Turn over and cook for another minute.
- Eat straight away or store them in the fridge for 2-3 days.
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