If you’re looking for a breakfast that supports your beauty routine, give these collagen pancakes a go. We’ve put together two new recipes for you to try: An indulgent chocolate combination and a fresh, fruity variation.
Both of these recipes contain Myvitamins Collagen Powder, one of our skincare essentials. Our collagen levels decline as we age, and this can result in a tired, ageing complexion. Myvitamins Collagen Powder contains hydrolysed collagen and is a convenient way to restore your natural collagen levels.
Chocolate Pancakes with Chocolate Sauce and Strawberries
What You Need
For The Pancakes
50g self-raising flour
1 tbsp cocoa powder
- 1 scoop of
Myvitamins Collagen Powder
(unflavoured) 50g wholemeal flour
2 small eggs separated
150ml almond milk
1 punnet of strawberries
For The Chocolate Sauce
2 tbsp cocoa powder
1 tbsp maple syrup
150ml almond milk
Method
Sift both of the flours into a bowl or wide jug. Add the collagen, egg yolks and a splash of milk and then stir into a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all of the air.
Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. Keep it warm whilst you make the remaining pancakes.
For the chocolate sauce, in a small pan, mix the cocoa powder, maple syrup and almond milk over a medium heat until smooth and warmed through.
Now serve. Stack up your pancakes, scatter over your strawberries and drizzle over the chocolate sauce. Enjoy!
Vanilla Pancakes with Honey, Berries and Yoghurt
What You Need
50g self-raising flour
- 1 scoop of
Myvitamins Collagen Powder
(unflavoured) 1 tsp vanilla extract
50g wholemeal flour
2 small eggs separated
150ml almond milk
2 tbsp of runny honey
2 handfuls of mixed berries
250ml of yoghurt
Method
Sift both of the flours into a bowl or wide jug. Add the collagen, egg yolks, vanilla extract and a splash of milk and then stir into a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all of the air.
Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. Keep it warm whilst you make the remaining pancakes.
Now serve. Stack your pancakes, spoon over some yogurt, scatter your mixed berries and drizzle with honey.
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