Raspberry Stuffed French Toast Pancakes

Does anyone else feel like something decadent for brunch? These gluten-free, fiber-rich, and refined sugar-free pancakes are calling my name. With the added benefit of collagen protein and endless ways to top them, you will be in pancake heaven in no time.

Ingredients for pancakes:

1 cup of gluten-free oats blended into oat flour
3 scoops of collagen powder (about 1/4 cup)
1/4 teaspoon of baking powder
1/2 teaspoon cinnamon
3 tablespoons of egg whites
1/4 cup of almond milk (or milk of choice)
1 teaspoon vanilla
1 tablespoon of honey (or sweetener of choice)


Mix all dry ingredients together first and then add in wet ingredients to create a fairly thick batter. Let sit for five minutes to thicken up more.

Grease a frying pan with 1/2 tablespoon of butter or ghee, and set heat to medium. Put batter in pan and fry about 1-2 minutes per side until lightly golden and crispy.

I made a simple raspberry compote to smear on mine, by taking a cup of raspberries and reducing them in a small pan over medium low heat for about 15 minutes. Mashing them with a spoon until juicy and tender creates the perfect consistency.

I spread layers of cream cheese and compote on top of each and served warm. You could also serve with compote and nut butter for a play on peanut butter and jelly.

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