I have mentioned a few times before that I am a breakfast person. I love breakfast! That means America is the perfect place to be, as Americans are the queen of good breakfast food! As much as I miss the full English Breakfasts from home, as I am a sweet person, I would definitely pick the pancake/waffle/cereal side of things most of the time.
That being said, most of the above are not that healthy, and they are usually not very nutrient dense. As I have traveled through this marathon segment, I have tried to include as many nutritious, recovery enhancing (is that a real thing?!- I am making it one!) meals as I can. Pancakes are one of the most versatile ones, and they can definitely be made healthy with just a few simple changes.
My Hearty Greek Yogurt Pancakes have been featured in the Meatless Monday cookbook, and my Carrot Cake Pancakes and Strawberry Shortcake Pancakes are also a big hit on my blog, but how can I make them even better for runners who want to really make their food give a nutritional punch. That is how I came up with these.
Cherries are great for recovery, as are almonds (as well as tasting delicious), so this is how these pancakes were born. I love them, and I hope you will too! Be sure to check out the other bloggers in the Meatless Monday linkup, and join Confessions of a Mother Runner and I every Monday from now on 🙂
Cherry and Almond Recovery Pancakes
Preparation time: 5 minutes
Cooking time: 15 minutes
¾ cup rolled oats
1/4 cup whole wheat flour
1/4 cup protein powder (I used Vanilla Twin Lab Clean Series Sport Protein)
1 tsp baking powder
½ tsp baking soda
½ mashed banana
1/2 cup Greek yogurt
4 drops Cherry Vanilla NuNaturals (or 1 tbsp honey/agave)
1/2 cup almond milk
½ cup frozen cherries, chopped
1/4 cup sliced almonds
Mix wet ingredients together in one bowl, and dry in another bowl. Mix them together, and stir in the cherries and sliced almonds. Batter will be very thick.
Heat a pancake pan over a medium high heat with 1 tsp oil. Add one ladelful onto the pancake pan, and cook for 1 minute. Turn the heat down to low, and cook until the bubbles coming through stay, and the edges of the pancakes are solid (will take 4-5 minutes). Carefully flip the pancake, and allow to cook for another 3-4 minutes until cooked through. Repeat with remaining batter.
Nutritional information per batch
703 calories, 35g fat, 434mg sodium, 81g carbohydrates, 23g fiber, 13 sugar, 209mg cholesterol, 44g protein
What is your favorite meal? What do you like to experiment with in the kitchen?