Combine all ingredients (except coconut oil) in a blender. Blend until well combined and smooth (about 45 seconds to 1 minute).
Heat a large skillet over medium heat. Melt coconut oil, using about 1/2 tsp at a time. Pour batter into hot pan, 1/4 cup at a time, and cook on one side until bubbles begin to form. Flip and cook for several more minutes on the other side.
Continue until all batter is used. Pancakes will lose some of their pretty pink color as they cook.
Top with coconut whipped cream (see notes for recipe) and fresh berries.
Coconut Whipped Cream - Place a can of full-fat coconut milk (or you can even find coconut milk that is labeled "coconut cream or coconut whipping cream") in the refrigerator overnight. Open the can and scoop out the solid coconut from the top of the can, when you reach the liquid stop. Whip the coconut with a hand mixer for 2-4 minutes until it resembles whipped cream. Add a bit of powdered sugar, coconut palm sugar, a touch of honey, or no sweetener at all. (I find it doesn't need any sweetener)
If you double the recipe, don't double the collagen peptides. For each "doubling" add an additional 1/2 scoop of collagen peptides.
You can certainly try this recipe with your favorite pancake base, just add a bit of shredded beets and some collagen peptides.