 Do you love pancakes but maybe not all the carbs and the sugar that go along with it? Well today we're making banana pancakes and I'm going to be adding some collagen peptides to that which is going to boost up the protein in our pancakes as well as give us a nice amino acid profile which is always good for our hair and skin and we're going to sweeten this up slightly by using bananas and eggs and to keep the carbs low we're using a little bit of coconut flour. We're going to finish this off not with some maple syrup but I'm going to be using some organic fresh strawberries and blueberries. The flavors are just delicious. These are really satisfying pancakes you're going to love them. I'm Rockin' Robin and I'm going to show you how to do it right after our chef joke. So why was the pancake arrested for unlawful activities? To start off our pancakes we're using some almond milk and I get mine from Trader Joe's and I'm going to place it here in the bowl and I may be adding a little more just depending on how thick things turn out. Alright so here I have my collagen peptides. I just wanted to show it to you. This I get from Costco, great deal, yeah it's good stuff and it's a great price. So I like to dissolve that which I have my little scoop here and I'm going to add a little bit at a time and mix it in with the almond milk just so it doesn't clump up. Sometimes I have a problem with it clumping up. Then to that we're going to add our coconut flour. Now this is like I said just a quarter of a cup. Coconut flour really absorbs liquid very well so this is going to get really thick. So that's what I'm talking about when you might have to add a little bit more almond beverage, okay. So I'm just going to pour a little bit in. I'll set that aside for a minute and we're going to take our banana and we're going to mash it up. Now you want to use a very you know pretty ripe banana. You can see here mine is reasonably ripe and that just means it'll be a little bit sweeter. So I'll take a masher or just a fork and you want to just mash this up until it gets a little bit liquidy. Now we're going to put our eggs in. I've got three eggs here and we're going to add just a touch of vanilla somewhere between a half a teaspoon and a teaspoon and that brings out some of the sweetness in the recipe. We'll add just a pinch of salt. Take our whisk and we're going to blend this up. Then we're going to take our flour mixture and add it to the egg mixture and we're going to just blend those two together. We'll take some baking soda and place that in. Now I'm going to let this sit for just about five minutes or so and I'm going to in the meantime we'll set up our stove. We'll get our pan hot. So while our pans warming up over there I'm going to cut up some strawberries because I'm going to mash these a little bit just to make it more saucy to put on my pancakes and again you can use maple syrup if you want but I think the fresh fruit really does the trick especially if you got fresh you know sweet fruit and then just give it a little mash. Sometimes if I don't have strawberries I'll just do blueberries and I like to mash those as well. Now I have my pan like it's been heating up for about five minutes now on low heat and you have a couple options. First of all you should use a nonstick type pan because these pancakes are a little more delicate than your traditional ones. It just makes it easier to flip them over and then your next option is I'm going to use a combination of avocado oil and a little bit of butter. You could just use avocado oil or you could just use butter it's your preference whatever you want to do. I like to use avocado oil because it's healthy for you and it doesn't have much flavor to it so it's not going to flavor your pancakes like say olive oil would. So I'm just going to pour a little bit in there and then I'm going to get a little bit of butter and add that to the pan and the butter helps you to be able to tell when it's getting hot too right you see all the bubbling going on I may turn my pan up just a smidgen in the beginning. All right here we go with our batter I like to place my plates for the pancakes behind the pan on the stove that way it'll sort of heat it up and get it nice and warm so you're not putting your hot pancakes onto a cold plate. All right so now we're going to flip these over they've sort of look have a more dry look to them so let's have a look underneath and try and lift those up without tearing them and I don't know if you can tell but there is they are browned so I'm going to give this one a flip and then we're going to cook those on the other side for a couple more minutes place them on my plate you could put them in the oven if you wanted to say a very low oven maybe 170 degrees fahrenheit that would keep them warm but for now I'm just going to place a little piece of foil right over the top and we'll cook the rest of these now each batch I'm going to add just a little bit more oil and a little bit more butter here's our pancakes nice and hot we ended up getting 13 pancakes out of that batch let's top these pancakes with some of our slightly mashed strawberries and blueberries these pancakes are moist slightly sweet packed with protein and they have that wonderful hint of butter flavor the fresh strawberries and blueberries finish it off I'm sure you're going to love these now if you'd like a little side of bacon to go along with these pancakes I've got the recipe for you try out my oven baked bacon when you cook bacon in the oven the way I'm going to show you you will have no mass no splatter and your bacon will turn out absolutely perfect thank you so much for watching don't forget to subscribe to my channel and leave me a comment as always okay we'll see you next week