You may be wondering why I’m posting a day early, and this is for two cunning reasons; firstly, I’m racing tomorrow in the Southern Athletics League (SAL) so will be away for the majority of the day, and secondly because I thought you might want to make these tomorrow as part of your #pancakesunday. Thank me later 😉
I’ve already uploaded a recipe for Almond, Blueberry and Coconut pancakes, however secretly I believe this recipe is better. Much better, in fact. Don’t get me wrong – I still love my other ones, and the plump, juicy blueberries which explode in your mouth to create a taste sensation will always hold a special place in my heart, but this recipe is a) easier and b) plainer, giving you a blank canvas to pair with your favourite flavours and customise to your heart’s content.
These only require 5 nutritious ingredients with optional (but recommended) extras which means you don’t have to buy a whole aisle or spend a fortune when you decide you want to make these (which I hope you will!). You can easily double or triple the measurements to feed more people or create an even bigger stack, although this creates a healthy-sized serving of 8 which I think is more than enough to satisfy your cravings.
The only sweetener I use in this recipe is 1/2 a mashed banana, meaning it is sweetened entirely by fruit and you won’t start your day with a blood sugar spike. More importantly, though, these taste amazing topped with a homemade berry coulis and a dollop of coconut yoghurt. Breakfast at its finest, in my opinion, so go get these ingredients if you don’t already have them and treat yourself to a stack-full of heaven tomorrow morning.
Ingredients – serves 1
- 40g buckwheat flour (can use brown rice / wholemeal/ spelt flour instead depending on what you have but this may change the taste & texture so let me know how it goes if you try)
- 10g oats
- 200ml almond milk (unsweetened)
- 1/2 small banana (the riper the better)
- 5g ground flax seed (this binds it together so don’t omit!)
- optional: 1 tbsp pea protein powder for an extra boost
- Topping ideas: homemade berry coulis, coconut yoghurt, nut butter of choice, raw chocolate sauce, cacao nibs, desiccated coconut… the options are endless!
- Place all your ingredients (minus toppings) in a blender and blend on medium/high speed until fully combined. You want the oats to have disintegrated in the mix so that you have a thick, smooth consistency.
- Melt a tsp of coconut oil in a large non-stick pan over a medium/ high heat, and once the surface is hot pour half your mixture onto the pan in 4 separate areas so they don’t touch, forming your first 4 pancakes. Leave to cook for 3 or so minutes until small bubbles appear on the surface before flipping them and cooking for a further 2 minutes, until golden and cooked through.
- Repeat with the rest of your mixture, then plate up and top to suit your wildest dreams!
Quick physio update:
I saw the Phsyio on Friday morning (yesterday), and whilst it wasn’t particularly bad news, it wasn’t great either. Long story short my shins aren’t getting better and the main thing that’s aggravating them at the moment is the speed work on track. As I’ve been increasing my load speed-wise to help improve my weak-point in a race, my shins have been getting repeatedly inflamed and each time they’re taking longer to recover as well as causing the ball of my feet to hurt too. The solution? Reducing the volume of speed work I do and replacing it with more tempo-style runs and even more cross-training/ swimming. Ugh, I know, not ideal. But I guess I’d rather reduce now and still run/ compete than get a stress fracture down the line and have to take 2 months or so off.
Anyone have any tips on shins? Let me know in the comments or email/ DM me 💖
On a happier note, don’t forget to enter my giveaway which is running up until the 31st May – click here to enter. Trust me, you do not want to miss out on this one.