1. Preheat griddle or skillet to high or 350 degrees.
2. In a large mixing bowl, add all dry ingredients (3/4 cup Mochi pancake mix, 1 tablespoon of collagen, 11/2  teaspoon of butterfly pea flower powder. Whisk together to combine and set aside.)
3. In another bowl add 1/3 cup of plant-based milk (coconut, oat, or cashew works best), 1 egg, and 1 tablespoon of avocado or olive oil, whisk until well combined and silky smooth.
4. Add wet ingredients to the dry ingredients and whisk until all lumps are removed and the batter is smooth. The batter will be slightly thicker than your normal pancake batter because of the mochi rice flower, if it thickens too much or if you like thinner pancakes, you can add 1-2 teaspoons of filtered water, to thin out the mixture.
5. Lightly oil the griddle, pan, or skillet with olive oil, or ghee, use ¼ cup batter for each 4-inch pancake
6. Cook until you see bubbles begin to form on the top of the batter (about 2-3 minutes) and the edges have turned dark brown and begin to crisp. Flip the pancakes and cook for another 2-3 minutes on the other side or until golden brown.
7. Remove from the pan onto your plate and top with your favorites, serve immediately. 

Toppings:

• Top the pancakes with ¼ cup of Greek vanilla yogurt.

• 1-2 tablespoons of gluten-free granola 

• 1 tablespoon of maple syrup 
• Sprinkle with a pinch of butterfly pea flower powder and powder sugar (optional) 

Notes: Top with your other favorites, blueberries, strawberries, peanut butter, or any other favorite pancake toppings.