Blender Pancakes

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:

1. Combine all ingredients except for coconut oil/butter and fillings in the blender.

2. Adjust the amount of oat flour depending on your preferred consistency of pancakes (thinner pancakes, less flour; thicker pancakes, more flour).

3. Heat oil or butter on a pan over medium heat.

4. 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