Egg Pancake with Beetroot Syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 pancake
this lovely gluten free, high protein pancake is a great way to start the day or feed your muscles after a good work out!
Ingredients
Pancake
- 2-3 eggs (depending on size, looking for approximately 1/2 cup)
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1 T gelatin collagen hydrolysate (I use Purple Protein Collagen Powder from Lifematrix)
- 1 T honey, molasses or other syrup
- 1 T butter
Beetroot Simple Syrup
- 2-3 eggs (depending on size, looking for approximately 1/2 cup)
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1 T gelatin collagen hydrolysate (I use Purple Protein Collagen Powder from Lifematrix)
- 1 T honey, molasses or other syrup
- 1 T butter
- 1 1/2 c sugar
- 1 c fresh beetroot juice
Method
- STEP 1Beat the eggs (in a blender or with a whisk), add salt, vanilla, collagen and honey; blend well.
- STEP 2Melt the butter in the pan you will cook with. Pour the melted butter into the mixture and blend again (some butter should remain in the pan for cooking.)
- STEP 3Pour the mixture into the buttered pan and cook over medium-low heat until pancake is ready to flip. Or cover with a lid and cook until egg is set.
- STEP 4Serve with a sprinkle of icing sugar or syrup of choice! I use beetroot syrup: chop fresh or cooked beets and blend till smooth, strain to remove any large pieces. Combine with sugar in a pot and cook on low, stir occasionally, till sugar is dissolved.
