Easter Egg Paleo Pancake Poppers

Easter Egg Paleo Pancake Popper.jpg

Easter Egg Paleo Pancake Poppers (gf, paleo, dF)

It is officially April and that means all things pastels, flowers, and Easter eggs right? As newly weds, we have very minimal holiday decor - we didn’t think to ask for an Easter bunny center piece on our registry. However, I personally prefer to get into the holiday spirit in the kitchen (this should be no surprise). With my love of healthy baking, of course I wanted to find the perfect healthy Easter baked goodie to whip up! I walked into William Sonoma the other weekend and saw this muffin tin in the shape of Easter eggs and kind of melted. So I bought it for $30 and convinced my husband that is was totally worth every penny and that I’d get great use out of it. I think I proved my point with these Paleo Pancake Poppers.

Easter Egg Paleo Pancake Popper

I mean, they are so cute and popp-able and make a great healthy snack! Not to mention they are packed with collagen so you’ll be glowing on those sunny spring days. Side note - I probably had a little too much fun splattering the coconut butter icing on top but I have no regrets.

Easter Egg Paleo Pancake Poppers Directions

Yields 9 Easter Eggs

  1. Preheat oven to 350F

  2. In a large bowl, mix together Birch Benders Paleo Pancake mix, egg, chia seeds, Vital Proteins collagen peptides, and water

  3. Grease your egg tin with coconut oil (or any oil of chose) and scoop a spoonful of batter into each mold (fill the mold about 3/4 of the way)

  4. Bake in oven for ~9 minutes until you can stick a knife in the popper and it comes out clean

  5. While the eggs are cooling, heat up 1/2 cup coconut butter each in 2 skillets over low heat

  6. Once melted, add 1 scoop of Vital Proteins Matcha Collagen to one skillet and 1 scoop of Vital Proteins Berry Collagen to the other and stir until thoroughly mixed

  7. Transfer eggs onto a piece of wax paper and start drizzling your green and purple icing over top