Pancakes for dinner just make the world a happier place right?!  Well my husband tends to disagree, so since he is away, I will just be over here enjoying all the pancakes, heavy on the butter and with a side of Friends re-runs.  All of that seriously makes me happy!

Last week while my family was visiting, we were so tired after a long beach day that instead of going out, we stayed in and made my famous banana pancakes!  They always hit the spot!  As much as I love banana pancakes, I have been trying for so long to come up with a basic nut-free pancake recipe!  The difficulty with nut-free recipes is that they require a lot of starches, something I have to be careful eating due to managing my blood sugar & Type 1 Diabetes.

Well, I finally came up with the best, fluffiest nut-free basic pancake recipe!  It took a few tries to get that fluffy texture, crispy edges and not too eggy taste that sometimes accompanies grain-free baked goods.  You all will LOVE these!!

The collagen peptides in this recipe add a bit of protein and nutrients, but also I found really help create a fabulous texture.  I have recently added collagen to my diet each day and love the results! I call it my secret beauty powder as your skin and hair will feel the difference!

It has been so much fun creating some recipes in collaboration with Vital Proteins.  I seriously love their grass-fed gelatin and collagen peptides and incorporating them in to my diet every day has proved so worth while!  Be sure to check out my other recipes using Vital Proteins—

• Diary Free Pistachio Vanilla Bean Ice Cream
• French Toast Breakfast Cookie Dough Fudge
• Peppermint Chocolate Mousse

{Thank you Vital Proteins for sponsoring this post.  All thoughts and remarks and uniquely my own.}

Paleo Nut-Free Fluffy Blueberry Pancakes

makes 12 pancakes | about 4.5 g carbs per pancake

Ingredients

• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1 tbsp grass-fed collagen peptides
• 1/2 tsp baking soda
• 4 eggs
• 1/4 cup full fat, unsweetened coconut milk
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup blueberries
• butter or coconut oil for greasing griddle

Directions

• Warm your pancake griddle on the stove to medium heat.
• In one bowl add your flours, collagen and baking soda, using a fork to sift together and remove any clumps.
• Separate your eggs placing the whites in a separate bowl and the yolks into the bowl with the flour.  Use a hand mixer to whip your egg whites until soft, foamy peaks begin to form.
• Add the coconut milk, lemon juice and vanilla to the egg yolk and flour bowl and blend together.
• Add the egg whites and stir until your batter is thoroughly mixed yet still light and foamy—you want to make sure the batter is smooth but do not want to completely flatten your fluffy whites.
• Grease your hot griddle with butter or coconut oil.
• Use a large spoon to drop the batter onto the griddle.  Cook for about 2 minutes, adding a few blueberries to each pancake.  Carefully flip and cook for an additional minute or so.
• Serve warm topped with butter and syrup if desired.

Secrets to the perfect pancakes

• To get that fluffy center and crispy edges, you have to have the perfect griddle heat—all cooking environments are different, so I can’t exactly tell you how hot to heat your griddle to or how long to cook your pancakes.  So test it out with one pancake unit you find the perfect heat!
• You have to flip QUICK—get the spatula underneath the pancake in a quick, smooth movement and flip! Give yourself room between the pancakes to flip as if you crowd your griddle too much it will be too difficult to flip!