PINK HEART PANCAKES

In a large bowl, whisk together the flour, collagen peptides, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, cooled melted butter, eggs, and vanilla until well combined. Add the wet ingredients to the dry, and stir with a wooden spoon until just incorporated.
Preheat a nonstick pan over medium-high heat. Lightly grease your pan with butter or coconut oil.
Add a heaping tablespoon of batter to your pan for each pancake (you can do multiple mini pancakes at once if your pan is large enough)! Let cook on the first side for 2-3 minutes or until golden brown. Flip and cook on the second side for another 1-2 minutes or until golden brown.
Re-grease your pan with butter and repeat. Keep all pancakes on a baking sheet in a 225F degree oven until you are ready to serve.
Once you are done with making the pancakes, use different sized heart cookie cutters to cut out hearts from the pancakes if desired.
Top with butter, maple syrup, and/or any other desired toppings.
Enjoy!