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!
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.
Nutrition
Calories: 362kcal | Carbohydrates: 49.5g | Protein: 13.2g | Saturated Fat: 8.8g | Cholesterol: 61mg | Sodium: 288mg | Fiber: 2.7g | Sugar: 7.5g
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