Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point.  


Gluten-Free Blueberry Collagen Pancakes with Collagen Compote 

Makes: 6 pancakes 
Time: 20 minutes 


• 1/2 cup unsweetened almond milk 
• 1 large egg at room temperature 
• 1 teaspoon vanilla extract 
• 1 tablespoon coconut oil melted (plus more for greasing the pan) |
• 3/4 cup gluten-free pancake mix (we used a paleo mix!) 
• 1/2 cup Great Lakes Wellness Unflavoured Collagen Hydrolysate divided 
• 2 cups blueberries 
• 2 tablespoons maple syrup plus more for serving 


1. In a medium mixing bowl, whisk the almond milk, egg, vanilla, and coconut oil until combined. 

2. Add the pancake mix and 1/4 cup of Great Lakes Wellness Unflavoured Collagen Hydrolysate. Whisk until smooth, adding a splash or two more almond milk if the batter is too thick. You’re going for the texture of a smoothie, not porridge. 

3. Heat a 5-inch cast iron skillet over a medium-high flame. Lightly brush the pan with coconut oil. 

4. Add 1/3 cup of batter to the pan and arrange 7 or so blueberries on top. Cook until the pancake pulls away from the sides of the pan and begins to bubble towards the centre, about 2 minutes. 

5. Flip and cook for another minute on the second side, until puffed and lightly browned. 

6. Remove onto a plate and repeat with the remaining batter. You should have 6 thin pancakes in total. 

7. Meanwhile, place 1 1/2 cups of the blueberries, 2 tablespoons maple syrup, and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat and cook, uncovered, until the berries have released their juices and begun to breakdown into a thin jam, about 5 minutes. Stir in the remaining collagen and set aside. 

Serve the pancakes drizzled with the compote, and garnished with the remaining blueberries. 

Serve alongside maple syrup and butter or ghee

**This recipe has been adapted from the Gluten-Free Blueberry Collagen Pancakes with Collagen Compote recipe on Great Lakes Wellness.