Egg Pancake with Beetroot Syrup

Name: Egg Pancake with Beetroot Syrup
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: Makes 1 pancake

Ingredients

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

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

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.