Breakfasts always have to be simple because morning time is always “crunch time.” I tend to try to squeeze in so many things in the early hours so that I can set my day up for success. But often, between my workout, my work, and needing to prepare my food, there never feels like enough time to get everything done. Inspired by the daily “crunch,” I teamed up with Furthermore to share this next recipe. Furthermore is a partner of Equinox, you can find all things health and wellness related on their site!
Standard pancakes are considered comfort food but they are also often loaded with sugar. So I took some of my favorite smoothie ingredients and created this naturally sweetened pancake recipe. It is packed with fiber and complex carbohydrates that will keep you full all morning long. It reminds me of a PB&J sandwich all wrapped into a warm pancake.
Post or pre-workout, this is a great option! It serves two so you can freeze the leftovers for tomorrow or take it along for a snack later in the day! It’s super versatile – you can change up the nut butter and/or the berries to suit your tastes.
Here is an excerpt from Furthermore –
Instead of using all-purpose flour or pancake mix, this recipe features gluten-free oats, which are ground up, along with baking powder and aromatic cinnamon. “The nut butter is great post-workout because it provides all three macronutrients,” says New York City–based triathlete and recipe developer Lottie Bildirici. You can mix and match your favorite berries and add in additional spices and flavorings as desired.
Check out the full article here
- 1 cup old fashioned oats
- 1 teaspoon baking powder
- pinch ground cinnamon
- 2 bananas
- 1/2 cup non-dairy milk
- 1 cup of fresh or frozen berries
- 1 1/2 tablespoons of nut butter
- Cooking spray
- In a blender, grind oats, baking powder, and cinnamon until a flour forms.
- Add in remaining ingredients (except for cooking spray) and blend until smooth.
- Place a nonstick pan over medium heat and coat with cooking spray. Once pan is hot, pour in about ¼ cup of batter. Cook pancakes one at a time for a few minutes on each side.