Step 1

Add egg whites and salt to a large, grease-free bowl. Slowly add gelatin powder while beating whites with a hand mixer on low speed. Once foamy, turn up speed to high and beat until very stiff.

Step 2

In a separate bowl with the same attachments, whisk yolks with vanilla extract (optional) until creamy (for about 1 minute). Then add collagen peptides to yolks and whisk until combined.

Step 3

Gently fold whites into yolks, 1/3 at a time, until no white streaks are visible any more.

Step 4

Heat pan over medium heat with 1 tbsp of grease. When pan is HOT, turn down heat to low (somewhere between medium-low and lowest setting).

Step 5

Add about one heaping tablespoon of batter into the pan for each pancake. Shape into a small circle (about 2 inches wide), place lid on top, and fry for about 8 minutes until top looks set and bottom is golden-brown. Flip over, put lid back on, and cook other side for another 5 minutes. (Keep batter in fridge while first batch is cooking. Add more grease to pan and repeat with remaining batter.

Step 6

Pancakes will deflate as they cool but will still be thick and soft. Serve as is, or add cinnamon, honey, powdered erythritol, melted butter, or whipped cream, depending on your preferences and dietary restrictions.