There’s no incentive quite like storming the kitchen after a weekend morning long run to make me think fast on my feet. Most likely, I’ve spent the homestretch salivating over whatever culinary creation I’ve conjured up and it’s already simmering in my mind well before I’ve pulled any ingredients out of the cupboard.
I developed this power-packed pancake recipe almost by accident. It’s really just a combination of many of my favourite ingredients thrown together until the consistency is just right, plopped on a pan until optimal bronze level is achieved, then stacked on a plate, slathered in syrup, and down the hatch in 30 minutes flat (if you don’t believe me, you can time me). But it’s been honed to perfection over many Saturdays of experimentation, when I’m at my prime after laying down some solid training miles. The tradition dates back at least as far as my university years and it brings me immense pleasure to this day, especially when partaking in the ritual in the company of teammates.
It’s hard to go wrong with this one since pancake batter is fairly forgiving. Too thick? Add a little more milk. Too runny? Add a little more flour. Try to avoid over mixing or over flipping your pancakes to ensure that they turn out nice n’ fluffy on the inside with those gorgeously crispy edges. And don’t be fooled by the title; no prior physical activity is required to be worthy of these tasty cakes. They’re simple, sweet, and oh so satisfying whenever you’re ready to refuel.
The recipe is highly adaptable if you want to use a different type of flour, sugar, oil, nut butter, or milk that better suits your taste buds. Go ahead, give it a try!
-Emily
POST-RUN PANCAKES RECIPE
Ingredients:
½ cup flour
½ cup rolled oats
1 ½ tsp baking powder
1 tbsp sugar
½ tsp cinnamon
1 tsp vanilla
2 tbsp melted coconut oil, divided (or butter)
1 egg
1 mashed banana
1 tbsp nut butter (I prefer almond)
½ cup milk (I use almond for this too)
Method:
Combine flour, rolled oats, baking powder, sugar, and cinnamon in a medium bowl. Add vanilla, 1 tbsp coconut oil, egg, banana, nut butter, and milk, and stir everything together with a spatula until smooth.
In a non-stick pan, melt 1 tbsp coconut oil on the stove over medium-low heat. Scoop batter onto pan using ⅓ cup measure. Let the pancakes cook until you see bubbles pop on the surface before flipping them over to the other side, about 3 minutes per side depending on the heat of your stove. They should be cooked through and a nice golden brown colour.
Serve warm with maple syrup, fresh fruit, or other toppings of your choice. Recipe makes 6 medium sized pancakes for two small servings or one very hungry runner!
