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Member recipe

Egg Pancake with Beetroot Syrup

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Cooking time

Prep: 5 minutes Cook: 3 minutes

Skill level



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!

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  • 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

  • 1 1/2 c sugar
  • 1 c fresh beetroot juice


  1. Beat the eggs (in a blender or with a whisk), add salt, vanilla, collagen and honey; blend well.

  2. Melt 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.)

  3. Pour 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.

  4. Serve 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.

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