Last Sunday I ran my longest run ever; 20.2 miles….I add the .2 because that means I was only 6 miles short of the full marathon distance I will race next month. On the drive back from my run, all I could think about was food. As you can imagine I was STARVING, and the no bake banana peanut butter cookie I devoured immediately after the run, was digested before it left my esophagus! As I neared home (it was only a ten minute drive, even though it seemed like eternity), I decided I wasn’t going to make pancakes. Pancakes take too long, cereal would have to do. As I crawled walked up the four flights of stairs to my apartment, the most incredible smell of French toast and maple syrup filled my nose from someones apartment, making my mouth water. That’s it. I’m making pancakes!
I made the batter at lightning speed, without even stopping to take off my shoes before prepping. They were so easy, quick to make, and cook, but how did they taste?
Wonderful! Definitely thicker, and more dense than regular pancakes; if you are looking for light and fluffy these aren’t for you. However, they were delicious, filling, and the perfect post run meal. I scoffed all three! This recipe has been selected for an e-cookbook for Meatless Monday, it even made the front cover! If you are looking for a different version, I have since made Strawberry Shortcake and Carrot Cake versions.
- Oats are a great source of soluble fiber, which helps reduce your blood cholesterol level
- Greek Yogurt earns A+ for nutrition with its high protein combined with its low calories and sugar content
- Bananas refill your potassium stores after long hard efforts, and will prevent cramps
- Cinnamon can reduce the negative effects of eating a high fat meal the night before-natures way of giving you a free pass!
- Whole Wheat Flour helps you towards your daily serving of whole grains, while reducing your risk of Type II diabetes AND helping to maintain your metabolism!
- Blueberries are high in antioxidants to fight off those nasty free radicals floating around your body
Hearty Oatmeal Pancakes
Makes 3 big pancakes
¾ cup (80g) rolled oats
½ cup (150g) whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ mashed banana (or 1/3 cup pumpkin puree)
150g (1 container) Greek yogurt
1 tbsp agave/honey
¼ cup (65ml) skim milk
½ cup blueberries (or other berries) Optional
Mix the wet ingredients into a large bowl. Stir until well combined.
Stir the dry ingredients in a medium bowl. Slowly stir the dry mixture into the wet mixture until well combined. The batter will be very thick, but the texture works!
Grease a pancake pan/sauté pan/frying pan with spray or butter as it heats up over a medium heat. Spoon the mixture onto the pan and spread it out a little with the spoon (they will still be thicker pancakes), and drop the blueberries onto the batter. Press them into the batter. Leave to cook for 4-5 minutes, or until the underside is brown. Flip the pancake over and allow the other side to cook.
Serve with fresh berries and pure maple syrup for an immune system boost.
I used plain Greek Yogurt and added a little agave to sweeten them up, but feel free to use a flavored one, and omit the agave/honey.
Serving size: 1 pancake
268 calories, 7g fat, 215mg sodium, 28g Carbohydrates, 7g Fiber, 14g Protein