You know what I love about training for a marathon? You are encouraged to eat carbs. Yeah...amazing right?! Thursday night after track, my coach literally said “Go eat some carbs.” Sure thing coach! Well, the word “complex carbs” may have been in there somewhere, but I heard carbs and then every thing was a blur.
And we all know I love breakfast.
So here we are. Carbs+ Breakfast =Yummy Whole Grain Pancakes. Totally counts and I know I am going to be fueled for my 14 miles of hills and mud tomorrow. Can't wait.
And these pancakes are foolishly good. Maybe I can have them again tomorrow after the run? Recovery meal? Sure.
Whole Grain Pancakes
Makes 4 Pancakes
½ Cup Whole Wheat White Flour
¼ Cup Oat Flour
2 Teaspoons Raw Sugar
½ Teaspoon Salt
¼ Teaspoon Baking Soda
1 ½ Teaspoon Baking Powder
¾ Cup Almond Milk (or regular milk)
1/2 Tablespoon Melted Butter
1/2 Teaspoon Vanilla Extract
If you don't have whole wheat white flour, substitute with all purpose unbleached white. Otherwise, it may taste like cardboard. And no one likes cardboard pancakes. You can make the oat flour at home – just through some old fashion oats in a coffee or spice grinder and give it a whirl and BOOM! You have oat flour.
Mix all the dry ingredients in a bowl. Do the same thing with the egg, milk, butter and vanilla in a separate bowl. Heat a nonstick pan over medium-high heat. Pour about ¼ cup of batter in the pan and cook until golden brown.
I enjoy mine with some bananas cooked in.