In seven weeks, I will have hopefully crossed the finish line of the Chicago Marathon. My training has been going well (minus a little IT band achiness a couple of weeks back) and I've gotten up to 18.5 miles but the thought of 26.2 miles still scares me. I'm doing everything I can to physically prepare and, now that I have gotten into a great groove with my commitment and dedication to my training plan, I'm starting to focus more on the nutritional aspect of my training. Really this just means I'm trying to eat a little healthier and working on constantly seeing food as fuel. This is not an easy task when you like to bake as much as I do. It's all about balance though as this recipe for protein pancakes proves: pancakes made with my favorite yogurt combo and topped with my favorite
crunchy chocolate Nuttzo butter. The pancakes were thin and full of flavor and a great alternative to my traditional pancakes that are delicious but rarely make me feel that "food as fuel" mentality. (Note: this recipe is for half the original recipe and was enough for two servings for me).
Coconut Protein Pancakes
Source:
Foodfanatic.com
Serves 1 to 2
1/2 cup old fashioned oats
1 scoop vanilla protein powder
1 teaspoon pure vanilla extract
1 Chobani Almond Coco Loco flip
1/3 cup vanilla almond milk
1 tablespoon honey
1 egg
1/4 teaspoon baking powder
2 Tbsp ground flaxseed
Desired toppings, like fruit or syrup
Add all of the ingredients to a blender. Blend until smooth.
Heat a large skillet or griddle to medium heat. Spray with non-stick spray. Using a cookie scoop, scoop batter onto hot skillet or griddle, placing about 2-inches between pancakes.
Cook for 2-3 minutes until bubbles start to form. Flip, and cook for an additional 1-2 minutes.
Serve with desired toppings.
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