Easy Marionberry Pancakes with Marionberry Coconut Cream
These gluten-free, 7 ingredient Marionberry Protein Pancakes are made with Marionberry Preserves right there in the pancake batter – check out the recipe below to see what else goes into ’em!
I’ve partnered with Premier Protein to bring y’all these Easy Marionberry Protein Pancakes! Thank you so much for supporting the brands that keep this Blog Spinning! #TheDayIsYours #Sponsored
Last night I did something totally indulgent.
Last night, I took a book to bed – and it wasn’t one filled with coding mambo jumbo (like I’ve been doing since I started that web development course).
Last night it was a succulent, totally fictitious, murder-mystery that was a pleasure to indulge in – at least, until my eyelids decided not to co-operate anymore.
I find it funny how most times a textbook (no matter how badly I might actually want to learn what am reading) manages to put me to sleep.
But, when it comes to a murder-mystery, I resort to all sorts of shenanigans to try to stay awake to read just one more page. Please tell me am not the only one…?!
Anyhoot…speaking of indulging…
It’s been quite awhile since we had pancakes around here.
So, when I finally opened up the bottle of Oregon Growers’ Marionberry Preserves I brought back from our trip to Oregon earlier in June, I figured it would be more indulgent to add the preserves into the pancake batter as opposed to on the pancakes.
Now, I’ve grown up eating pancakes smeared with jams and preserves – which are accompanied by the odd drizzle of golden syrup or honey from time to time. So, adding the preserves into the batter simply made sense. Also, you will notice that sugar isn’t listed as one of the ingredients because between the preserves and Premier Protein‘s Vanilla Shake, sugar isn’t really necessary. Of course, with Premier Protein in these pancakes – these pancakes are not merely indulgent but protein packed as well. I also kept these gluten-free by using brown rice flour in them, but, please feel free to sub regular brown flour if preferred.
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Here’s hoping y’all give these pancakes a try and here’s hoping y’all have a happy and safe fourth of July – if you happen to be running The Peachtree Road Race – good luck to y’all!
Ingredients
- 1 cup brown rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Premier Protein Vanilla Shake
- 1 egg
- 2 tbsp coconut oil melted
- 2 tbsp Marionberry Preserves
Instructions
- Mix the brown rice flour, baking powder, baking soda and salt together.
- Make a well in the dry mix and add in the Premier Protein Shake, the egg, the coconut oil and the Marionberry preserves and mix well.
- Meanwhile, heat up a greased pan over a medium flame – and when pan is hot, drop in 3 tablespoons or so of the Marionberry Pancake batter into the pan.
- Let cook 2-3 minutes, then flip and let cook another 2-3 minutes
- Can be enjoyed with whipped topping like this one with 1 cup coconut cream and 2 tablespoons marionberry preserves mixed up, or with syrup of your choice.
I haven’t used really unusual ingredients in pancakes other then I have made a more savory kind with herbs and cheese and sometimes add chia seeds to the more traditional pancake flavors.
I tried cinnamon because I’m not that brave to try different foods.
I haven’t tried anything ok crazy but I have used oat flour.
i really love oats in mine so u can pair the finished ones with any fruit but other seeds or nuts would be good too and poppy seeds are my fav
My 14 year old made pancakes this past weekend and put sausage AND chocolate chips in them. Too weird for me so I passed!
I’ve added crushed up basil in my pancakes.
we add peanut butter to our pancakes, my sister adds onions to her pancakes, and my dad loves pinto beans poured on his pancakes instead of syrup or anything…….
I’ve added mashed bananas to pancake batter for yummy pancakes.
Green apples, but I am not sure that is very unusual.
I always add chocolate chips