Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups all purpose flour
  • 6 scoops collagen peptides ((or ¼ cup plus 2 tablespoons))
  • 2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ¼ cup dark brown sugar
  • 1 egg
  • 1 ½ cups milk (any kind)
  • 2 tablespoons vegetable oil or melted coconut oil
  • 2 tablespoons vinegar (white vinegar or apple cider vinegar)
  • Oil or butter (for cooking)
  • Maple syrup (for serving)
  • ½ cup Chopped walnuts (toasted, for serving (or chopped pecans))

Instruction

  • Combine all the dry ingredients in a large bowl and mix well.
  • Combine all the wet ingredients in another large bowl and whisk well.
  • Pour the wet ingredients into the dry ingredients and whisk together, taking care not to over-mix.
  • Heat a large non-stick pan or griddle over medium-low heat and brush or spray with oil or butter. Scoop about ¼ cup of the pancake batter into the hot skillet. Cook for 2-3 minutes over medium or medium-low heat, or until the pancake puffs up, little bubbles form at the surface, and the bottom is golden brown. Flip, and cook for another minute, or until the pancake is cooked through.
  • Serve warm (see notes for an easy tip to keep pancakes warm). Toast the chopped walnuts in a dry skillet. Combine the toasted walnuts in a small bowl with maple syrup and a pinch of pumpkin spice powder. Pour the walnuts topping over pancakes to serve.