Nothing new here right…..Most, if not all runner’s love this all time favorite, Pancakes! After all, the fluffy griddle cakes are mouth-watering delicious when topped with all kinds of sweet and savory goodies.
I have to confess, I am not a huge fan of the one’s made with the usual process flours, refined sugars and oils! You know why? I just don’t like the way I feel after eating them….uncomfortable and sometimes, bloated, so I choose to prepare them like this or my new favorite way, with oats and Protein. You’re going to love this healthier pancake recipe!
It’s a fact, my husband often will say, “why did I just chow down that full stack?”. Your’s are so much better! I say…“exactly!” They’re just not worth it!
Besides, white sugar, flour and processed foods just create more inflammation and stress on the body. Isn’t that what we’re trying to avoid? We all want to enjoy life to the fullest but I espeically want to keep running as long as I can so I am always searching for better options.
Don’t you just love it when I share such great news! Heck, now we can have our pancakes and eat them without feeling like crap! I call that a win! By using more nutritionally dense ingredients, you’ll not only enjoy these cakes for breakfast or brunch, but anytime of the day because they are loaded with protein and other good stuff! The best part – these cakes freeze nicely and can be popped in the toaster for a quick midday snack with your favorite nut butter and some fresh berries. Sometimes something quick, healthy and loaded with protein is just what this runner needs after a long and grueling run! You agree?
I used fresh currants in my pancakes because a friend stopped by and brought be some after she spent the entire morning picking them at York Farm. I call that a nice friend! It was a hot and muggy morning too so I felt very lucky she shared some with me! However, any berry will work, or just leave them out, but remember, berries are also very high in anti-oxidants, fiber and I personally think they’re better with fruit. I’ve never had currants in pancakes before and these turned out sooooo yummy with these pretty currants.
Active time: 5 minutes | Cook time: 2-4 minutes | Yield: 8 pancakes
- ½ cup oat flour
- 2 scoops high-quality protein powder (I like Shaklee Energizing Protein Shake, Vanilla Soy or Vegan)
- 2 eggs
- ¼ cup unsweetened almond milk
- ½ tsp pure vanilla extract
- 1/8 tsp sea salt
- ½ cup fresh currants – or other fresh berry
- Combine first 6 ingredients in a blender. Blend until well incorporated.
- Fold in blueberries (if using)
- On a hot, greased griddle pour batter into 2–3 inches pancakes.
- Cook 1–2 minutes per side or until desired degree of doneness.
- Top with favorite toppings.
Happy and Guilt Free Bloat Free Eating Runners and Friends.