When someone is on a healing diet, reframing the way we think about breakfast is absolutely necessary. Muffins filled with gluten and obnoxious amounts of sugar as well as that bowl of quaker oats are commonly replaced with leftover meat and veggies from the night before or a big bowl of soup. Why? Because our systems absolutely do better with a balanced morning meal that isn’t going to spike our blood sugar!
I do a bit of everything. Some mornings I go for the leftovers or I enjoy some bone broth soup. I will even eat organ meat in the morning, or if I’m on the go, I will often do a green collagen smoothie. But some mornings I crave a pancake breakfast. You know those mornings, you wake up and say “I just want a freakin’ pancake!” BUT I don’t want to feel miserable, the struggle is real! My solution: Plantain Collagen Protein Pancakes.
What’s SO great about Collagen?
Collagen is the most abundant protein in the human body (making up 30% of our total protein). Our skin, hair, muscles, bones, cartilage and joints all contain collagen. It is vital for healthy connective tissues (basically what holds our bodies together), making it the perfect ingredient for healing, especially healing the gut lining.
I am a HUGE fan of grass-fed collagen.
I’ve noticed major improvements to my healing since I started using it daily. As a bonus, my skin is more supple, hair more shiny, and my nails are stronger. Drinking bone broth and eating gelatin (like in gelatin gummies) will also have the same effect, since they also contain proline and glycine, the amino acids that are in collagen.
The great thing about collagen, though, is that it has no taste and does not gel. It can be added to tea and smoothies without altering the taste. I’ve also been experimenting with collagen in my AIP baking, and I am pleasantly surprised with the results (these pancakes included)! I love that it adds protein and healing benefits to something I would consider a treat. It feels good to treat myself, but know that I’m also doing my body good.
I personally use and trust three brands of collagen:
Great Lakes Collagen: Great lakes offers both gelatin and collagen. Make sure to buy the green can, this is the collagen, which dissolves in cold liquids and will not gel like the gelatin (red can) does. Great lakes is the most economical choice (a great price) and I’ve used it often.
Vital Proteins Collagen: Vital proteins also offers both gelatin and collagen. The collagen is the blue labeled container. I’ve been very happy with Vital Proteins products. They have recently started offering collagen in travel packs, making it easy to add collagen in your smoothies and tea while on the go. How convenient! They’ve also teamed up with The Paleo Mom and created an AIP collagen veggie blend. Super exciting!
Further Food: The newest collagen on the block! I am quite impressed with Further collagen. I must say, I noticed even more improvements to my skin, hair, and nails while using this collagen.
If you’d like to try Further Collagen, they’ve graciously offered a discount code to my readers! Woohoo! Use coupon code AIP10 for 10% off!
These pancakes are easy to make with only five ingredients. I’ve also included two cooking methods.
Baking: If I’m batch cooking and want some extra pancakes for the freezer, I will often bake as it takes less time standing at the stove.
Frying: Some mornings (usually on a Sunday, because it’s a classic pancake day amirite?), I want to stand at the stove and fry up some pancakes just like I used to pre-AIP.
Both methods result in a slightly different pancake, but equally tasty. I like enjoying these with a little bit of maple syrup and some smoked wild salmon, for extra protein and omega 3s, and because the combo just tastes ah-mazing! However, they taste wonderful alone as well.
- 2 plantains, ripe but not too ripe (yellow, or yellow with some brown spots)
- 2 tbsp palm shortening
- 1/4 cup collagen protein
- 1/4 tsp salt
- 1/2 tsp vanilla
- Coconut oil (for frying)
- Place all ingredients in a blender.
- Puree until smooth.
- Cook with either Method 1 or Method 2 instructions:
- Drop puree by 1/4 cup on parchment-lined baking pan
- Bake for 25 minutes at 350.
- Warm coconut oil (I use a tbsp) in cast-iron pan (you may need to add oil in between pancakes to prevent sticking)
- Once oil is hot, drop puree by 1/4 cup
- Cook approx. 3 minutes per side or until cooked through.