Collagen & MCT Paleo Protein Pancakes (Low-Carb Breakfast)

Say hello to indulgent paleo protein pancakes that will make you feel good, both in body and mind! Packed with 30g of collagen protein from grass-fed cows, and high-quality fats like coconut oil and raw almond butter, these fluffy paleo protein pancakes will satisfy your breakfast sweet tooth while fueling you with steady energy so you can feel great all day long!

Why Collagen Peptides & MCT Oil Make These Paleo Pancakes Better

By using Organic Grass-fed Collagen Peptides , you’re adding clean, bioavailable protein that supports skin, joints, and gut health. Adding MCT Oil brings in healthy fats that convert quickly into ketones, providing steady energy and reducing cravings. Together, they transform these paleo protein pancakes into a functional and satisfying breakfast.

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How to Maximize Your Paleo Protein Pancakes Experience:

• CHOOSE YOUR MILK: If you’re not a fan of almond milk, any other plant-based milk like cashew, hemp, or coconut milk will do the job!
• MELT YOUR COCONUT OIL: This recipe calls for melted and cooled coconut oil. Note the keyword, “cooled.” If you need to heat your coconut oil to liquefy it, just be sure the coconut oil isn’t warm to the touch before combining it with the other wet ingredients, or you could risk prematurely cooking the egg!
• USE GRASS-FED COLLAGEN PEPTIDES: Organic Grass-fed Collagen Peptides are what give these paleo protein pancakes their blood sugar-balancing burst of protein! Not only that, but collagen is a rock star when it comes to improving gut and joint health, as well as your skin, hair, and nails. The best part? They’re flavorless, so you won’t even taste them in your pancakes!
• SWAP YOUR NUT BUTTER: If you don’t have almond butter on hand, feel free to substitute for another creamy nut butter like cashew butter or sunflower butter!

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Paleo Protein Pancakes with Collagen Peptides

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Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Recipe Values: Paleo

Course: Breakfast

Servings: 2

Nutrition Facts: 623 Calories, 30g Protein, 38g Net Carbs, 36g Fat

Allergen Info: Peanut-free, seafood-free, shellfish-free, dairy-free, soy-free, gluten-free

Required Equipment: Mixing bowls, whisk, spatula, and a skillet

Ingredients

• ¼ cup blanched almond flour
• ¼ cup coconut flour
• 2 scoops Natural Force Organic Grass-fed Collagen Peptides
• ¼ tsp cinnamon
• dash of sea salt
• 2 eggs (room temp.)
• ¼ cup unsweetened almond milk
• ¼ cup creamy almond butter
• ¼ cup raw honey
• 1 tbsp Natural Force MCT Oil
• ¼ tsp vanilla extract
• extra coconut oil for greasing the pan

Instructions

Preheat your pan over low heat with coconut oil.

In a mixing bowl, combine almond flour, coconut flour, collagen peptides, cinnamon, and sea salt.

In a separate bowl, whisk together eggs, almond milk, almond butter, honey, coconut oil, and vanilla extract.

Mix the wet ingredients in with the dry ingredients until smooth and well combined.

Pour ¼ cup batter onto a coconut oil-greased pan over low heat.

Once the batter begins to bubble at the top, flip it over and cook for another 2 minutes.

Repeat until the batter is done.

Serve your paleo protein pancakes and enjoy!

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Frequently Asked Questions (FAQ)

• How many net carbs are in one serving? Each serving delivers approximately 38 g net carbs (as shown in the nutrition facts). For lower carb levels, reduce honey or almond butter.
• Can I increase the MCT oil or swap it out? Yes — you can exchange or increase the MCT Oil slightly, but adjust other fats or nuts to maintain texture and consistency.
• Are these pancakes dairy-free and gluten-free? Yes — they use almond and coconut flours, and no dairy products (except for eggs). They are gluten-free and dairy-free per the recipe’s allergen info.