I woke up Monday morning with a thirst I couldn't seem to quench. I was hungry, but for what? I wanted something filling, and fulfilling. Sunday I spent most of my day running in the San Gabriel Mountains with friends, 22 miles with over 6 thousand in vertical feet gained. We were determined to enjoy the last of the dry weather as there was a huge storm approaching, hopefully bringing the dry California mountains some snow at last.
Back to food, what my life revolves around. I had struggled to prepare anything for dinner the night before due to lack of groceries and this morning I found myself on the same struggle train. The only thing I had all the ingredients for was, coincidentally enough, what my body was pulling for- PANCAKES. Normally I don't keep any sweets or treats in my apartment- because Sawna likes to snack hard. With pancakes I like to see it as fueling my body for recovery. You can adjust them to your taste buds but for the most part it's my healthy version of my childhood favorite breakfast!
- 1 cup oats
- 1/4 cup protein powder (I use vega sports vanilla)
- 1 tbsp baking poweder
- 1/2 tsp sea salt
- tsp of ground flax
- heaping of chia seed
- heaping of hemp seed
- 1 flax egg (1 tsp of flax meal + 2.5 tsp of water mixed alone and left for a few min)
- 1 cup water + more as needed (or almond milk)
- Pecan butter/Almond butter/Peanut butter
- Mix the dry ingredients together in a bowl.
- Slowly mix water into the dry ingredients. Add flax egg last.
- Place pan on burner(on high- I find that it cooks fully and doesn't break when the temperature is closer to high) with a little bit of coconut oil/your choice of cooking oil.
- When mixture is poured onto plan, disperse evenly and add blueberries/sliced bananas. Wait until bubbles appear in the center of each pancake and when you think its ready- give it a good 30 seconds longer. FLip and cook for a few more minutes.
- Add your favorite nut butter on top and if you're feeling extra frisky- add some syrup. I use organic maple syrup from thrive market.
- It makes about 6 pancakes. Serves 2 or one hungry Sawna.
- TREAT YO'SELF
- These are oat pancakes so they tend to be on the heavier side- to make them thinner and a bit more fluffy you can use Gluten Free flour. I've used the one from Trader Joes and it definitely fluffier and less heavy.
- When pouring the water, it's not supposed to be runny. The mixture should stay a bit thick but not cookie batter thick. The more liquid you had- the more likely it will break when you flip it. -----> learned form experience.
- Normally I use just pecan butter on my pancakes but I had just received a new container of maple syrup and was feeling extra sweet... either way they will fill you up!