Ingredients:
- 1 cup cooked butternut squash
- 2 scoops unflavored collagen powder
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp almond milk (make you own by soaking almonds)
- 2 tbsp shredded coconut
- 1 tbsp coconut oil
- 1/2 cup maple syrup
Directions:
- Preheat the oven to 375 degrees. Cut squash in half, pierce the skin with a fork, and place it skin-side up on a baking sheet. Bake in the oven for 30-40 minutes.
- Once cooled, fork out the squash; add collagen powder, coconut flour, baking soda, eggs, vanilla extract, almond milk, and shredded coconut into a blender.
- Puree until smooth.
- Add coconut oil to a skillet on medium heat.
- Pour ¼ cup of the mix into the skillet, and flip once the top side of the pancakes bubbles evenly.
- Pour maple syrup, and enjoy.
- Enjoy!
