RASPBERRY JAM RECIPE
Protein pancakes are simple to make and a great, healthy, on the go option. But, they can be pretty bland and dry, especially when consumed cold.
This Raspberry Jam addition may look simple. But, it packs a punch and can make a huge difference to the flavour.
If you’ve ever tried to get on top of your meal prepping and looked for a simple to make, on the go recipe, chances are you’ve already tried protein pancakes in the past.
There are numerous recipes. But, at their core, they are all very similar and the usual tweaks rarely make a huge difference.
The recipe outlined below is one of the more basic options, with some small additions. But, by adding the side of home made raspberry jam, it can transform these simple, but fairly bland, snacking options into something you will be looking forward to.
- 50g Old Fashioned Rolled Oats
- 30g Whey Protein Powder
- 2 Whole Eggs & 1 Egg White
- 1 Tbsp Cinnamon
- Half a Lemon (not shown)
- 1 Tbsp Natural Honey
Note – quantities are approximate and can be manipulated to suit specific macro nutrient requirements.
Making The Pancakes
- Mix the oats, protein powder, eggs, cinnamon and lemon juice in a bowl. Tip: Blend the dry oats beforehand (not done here) to make the batter smoother and give a thinner, softer finish
- Coat a hot frying pan with either coconut oil (preferred), organic natural butter or non-stick spray.
- Add enough of the mix to create a thin, even pancake shape.
- Watch for the batter to start bubbling around the edges. At which point, it’s time to flip the pancake.
Ensure the pan is hot before pouring in the mix otherwise it will stick or become very doughy and not pleasant.
Repeat for the rest of the mix and for as many pancakes as you would like to prep for the coming days.
Although you could (and I have) prepped for 5 days worth, I’d suggest that 3 days is about the limit you can store these before they switch from palatable to chewy and ultra bland.
Though that is before you add the hero ingredient – the jam!
Note: After making these I decided to invest in a new frying pan (as used in the video below).
This was one of the best purchases I’ve ever made. It makes, not just this, but all cooking much easier. I’m not a great cook by any means. And, as you can see from the images, I tend to get things stuck to the pan and char its surface. With this, there is not a single mark on it and I’ve been using it every day since (often twice per day). It makes flipping things a breeze. It’s completely level, meaning it’s easy to cook various things at once and keep them seperate (without everything falling to the one side of the pan).
I highly recommend it.
Making the Raspberry Jam
This is the exciting part.
Though it is really quite simple, it does take the most time. Therefore, if you are in a hurry, it’s a good idea to start this before adding the pancakes to the pan (unless you are making a large number of pancakes, in which case you could start once the first one is in the pan and use the cooking time.
Add the raspberries and honey to a small saucepan.
Then add water.
How much water depends on how many raspberries, but around a pint or 2-2.5 cups, would be about correct. It’s better to start with too little and have to add more though, than to put in too much and end up with a very watery jam.
Reduce on a high heat.
Stir vigorously and regularly until the water has reduced right down and you are left with a thick, jam like consistency.
If it ends up too thick, add a little more water and repeat until it looks spreadable, but gloopy.
Jam on the pancakes and eat
Some of our group training members sampling them after a session.
To batch cook, wrap each individual pancake in foil and store in the fridge.
They generally taste better consumed straight from the pan. But, they are fine to eat on the go.
If you get a chance to heat them up in a microwave, do so just a little (20-30 seconds) otherwise they will go soggy.
And keep the jam topping in a separate container to add at the end (again you can heat it up, but I’d suggest doing that separately, before putting on the pancakes).
You can store them for around 5 days in the fridge, but I find the quality of taste drops off after 3 or 4 days.
Perhaps even this is too time consuming?
If that’s the case, I have an even simpler solution for you.
Not only will I show you an alternative option using blueberries that gets you a jam topping with even fewer steps, but it’s in complete video form showing exactly how to make the pancakes.
Hopefully the recipe above and the video link show that, eating healthy and on the go doesn’t have to be boring or complicated.
There is a link on this page to an affiliate product (a Frying Pan) this is genuinely the pan I have bought and used in the video and I highly recommend it. But note, if you happen to purchase through the link, we receive a very small commission. There is no additional cost to you over purchasing on your own, but by buying through our affiliate links, it helps us to continue to provide free, and hopefully, useful content for our readers.
Protein Pancakes & Raspberry Jam
Recipe by Mark Tiffney
Have you tried protein pancakes in the past?
How have you found them?
Boring? OK? Tasty?
If you’ve tried this topping, how did you find it?
And do you have any other suggestions to spice up these popular choices?
Let me know in the comments below.