Ingredients”

1/2 cup (113 g) full fat coconut milk (additive free)

1 large ripe banana, mashed

1 tsp (4 g) pure vanilla extract

3 tbsp water

1/2 cup (64 g) cassava flour

1/4 cup (28 g) coconut flour

1 tbsp (8 g) tapioca flour/starch

2 scoops collagen powder

1/2 tsp (2 g) baking soda

1/4 tsp (0.5 g) cinnamon

Dash of salt

2 tbsp (14 g) coconut oil for frying

1 cup (123 g) raspberries

2 tbsp (40 g) maple syrup

Directions:

1) In a large bowl mix together coconut milk, banana, pure vanilla extract , and water.

2) In a separate bowl mix together cassava flour, coconut flour, tapioca flour, collagen powder, baking soda, cinnamon, and sea salt.

 3) Combine wet and dry ingredients together and mix well blended (batter should be thick).

 4) In a large skillet over medium heat, melt coconut oil.  Pour 1/4 cup mixture for each pancake on the skillet. Reduce heat to low. Cook 5-6 minutes or until bottom is golden brown. Flip and do the same of the opposite side.

 5) Serve warm topped with raspberries and maple syrup.