by Kelley Magill
A favorite breakfast of mine following a long-run or morning track workout are these quick, nutrient-dense, blendable pancakes. They are gluten-free and dairy-free but rich in protein, healthy fats, and complex carbohydrates. They are perfect to re-fuel after a hard run and help the recovery process. I play around with pancake recipes every Sunday morning but these have stuck with me for a few weeks now. Feed your appetite with these pancakes following your next long-run…or really for any reason!
Ingredients:
1 ½ cup rolled oats blended into flour
1 tsp cinnamon
3 eggs
1 tsp vanilla extract
1 ripe banana mashed
Sprinkle of salt
½ cup milk of choice (I used soy milk)
1 tbsp coconut oil (or substitute butter)
1 tsp baking powder
Fillings & toppings: chocolate chips, blueberries, walnuts, nut butter, banana slices, maple syrup
Directions:
Combine all ingredients except for coconut oil/butter and fillings in the blender.
Adjust the amount of oat flour depending on your preferred consistency of pancakes (thinner pancakes, less flour; thicker pancakes, more flour).
Heat oil or butter on a pan over medium heat.
Pour batter onto pan. Brown on both sides and serve hot with preferred toppings.
Servings: 3; Calories: 350 kcal; Carbohydrate: 44 g; Fiber: 7 g; Protein: 14 g