I have found it, an ultra delicious, very nutritious pancake recipe!
On the weekends I often like to splurge and make pancakes or waffles. I do this because I have the extra time in the morning and I know that my training will be longer and more intense. While exploring some websites the other day I came across a pancake recipe that I knew immediately I had to try this weekend. What caught my eye was that besides having all of the ingredients on hand already (which meant it’s a simple, clean recipe) it didn’t call for eggs! There are a couple of reasons why this is important to me. One, I like to think of myself as a vegan-etarian, partial vegan and partial vegetarian. I explored the idea of being a true vegan a few years ago but found it too difficult when living with a carnivore, and I still wanted to splurge on cheese now and again (I’m from Wisconsin, what can I say). But, I do still try and avoid most dairy and animal products. My last confession though, is that I love seafood! Salmon, lake trout, lobster how could a person give those up?! Anyway, reason two why I was excited about the lack of egg in this recipe: I always cut my pancake and waffle recipes in half because I am the only one that will be eating them. My husband is an eggs and ham for breakfast kind of man, so pancakes (even my awesome ones) don’t excite him. Even cutting the recipe in half means I will have extra batter for the next day and trying to cut one egg in a recipe to half an egg is a challenge.
These pancakes are so good that it will now be my go-to recipe for pancakes and will be added to my recipe binder. The great thing is you can swap out the blueberries for whatever you like in your pancakes (raspberries, bananas, chocolate chips). You could even add a little pumpkin pie spice and some pumpkin puree for a great pumpkin pancake treat. I’m already planning on next weekend using chocolate chips AND raspberries!
Alright, time to get riding; wish it was outdoors, but unfortunately Wisconsin winters force me to train inside. So get cooking, make yourself these amazing pancakes, then get on your bike and ride!
1 cup whole-wheat flour (You know me, I have to put just one small touch of my own into the recipe… I added an extra 2 Tbsp. flour because I like a thick pancake. If you like ‘normal’ thickness, than stick to using only 1 cup as called for).
½ cup oats (uncooked)
1 Tbsp. flax seeds
1 tsp. ground cinnamon
2 tsp. baking powder
1/8 tsp. salt
1 cup light vanilla soy milk (or whatever milk you prefer)
½ cup water
1 Tbsp. honey
1 tsp. vanilla extract
1 cup blueberries (Frozen or fresh; I used frozen because I had those on hand).
- In large bowl, whisk together flour, oats, baking powder, cinnamon, flax and salt.
- In separate bowl, mix together milk, water, honey and vanilla extract. While mixing, slowly add the blueberries.
- Make a well in flour mixture and pour wet to dry and mix until smooth. Add a little extra water for easy spooning for pancakes onto skillet.
- On a non-stick skillet, medium/low heat, drizzle a little oil or use non-stick spray. Pour ~ 1/4 cup batter on to tray and with the back of your spoon, smooth to make a flat pancake.
- Cook for 1:30-2 minutes or until bottom begins to turn golden and flip. Cook other side for 1 minute.
On day two of eating these I even added a tablespoon of whipped cream cheese in between my two small pancakes, and WOW, heaven in your mouth! I strongly suggest you try it!
Original recipe courtesy of Marni Sumbal MS, RD: http://www.usatriathlon.org/about-multisport/multisport-zone/fuel-station/articles/early-season-advice-pancakes-011513.aspx