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