INGREDIENTS
2
nectarines, sliced (I prefer white nectarines but either will do)
1/2 cup
coconut sugar, divided
3 tbsp
melted coconut oil
2 tbsp
chopped basil
1 1/4 cups
gluten free flour mix (*see note)
1 1/2 tsp
baking powder
2
scoops Vital Proteins marine collagen
1/2 tsp
cinnamon
1 tsp
vanilla bean paste (or extract)
2
eggs
1/4 cup
non-dairy milk (I used macadamia nut milk, any nut or coconut milk will do)