Instructions

• In a medium mixing bowl, whisk together 1/2 cup unsweetened almond milk, 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1 tablespoon melted coconut oil until combined.
• Add 3/4 cup gluten-free pancake mix and 1/4 cup of the 1/2 cup Great Lakes Gelatin Collagen Hydrolysate. Whisk until the batter is smooth and lump-free. If the batter is very thick, proceed with smaller scoops (see step 4); do not add any other ingredients.
• Preheat a 5-inch cast-iron skillet over medium heat. Lightly brush or wipe the pan with additional coconut oil to grease it.
• For each pancake, measure 1/3 cup batter into the skillet (you should get about six pancakes). Immediately arrange roughly 7 blueberries on top of each pancake. Cook until the pancake edges begin to pull away from the pan and bubbles form and push toward the center, about 2 minutes. Flip and cook the second side until puffed and lightly browned, about 1 minute. Transfer cooked pancakes to a plate and repeat with the remaining batter.
• While the pancakes cook (or before), make the blueberry compote: place 1 1/2 cups of the blueberries and 2 tablespoons maple syrup in a small saucepan. Bring to a gentle simmer over medium heat and cook, uncovered, stirring occasionally, until the berries release their juices and break down into a loose jam, about 5 minutes. Remove from heat and stir in the remaining 1/4 cup Great Lakes Gelatin Collagen Hydrolysate until fully incorporated. Set aside.
• Stack or plate the pancakes, drizzle with the warm blueberry compote, and garnish with the remaining 1/2 cup blueberries. Serve with additional maple syrup if desired.