Banana Oat Pancakes
Light, fluffy pancakes made with oat flour and mashed banana, topped with fresh blueberries and maple syrup. Easy to digest and carb-forward — exactly what you want a couple hours before heading out the door.
Carbs
~35g
Proteins
~8g
Pancakes
Toppings (per serving)
To ensure optimal digestion before a run, it is recommended not to overmix the batter, as this can develop gluten and make the pancakes tougher. For varying training intensities, the amount of maple syrup can be adjusted; reduce for lighter sessions or increase for longer, more intense efforts. These pancakes can be made ahead and stored in an airtight container in the refrigerator for up to 2 days, making them a convenient option for busy mornings. Reheat gently in a toaster or microwave. For those sensitive to gluten, ensure certified gluten-free oat flour is used.
You track your miles.
We'll handle the meals.
In a medium bowl, mash the ripe banana thoroughly. Whisk in the eggs and milk until well combined.
In a separate bowl, combine the oat flour, baking powder, and a pinch of salt.
Add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing; a few lumps are fine.
Heat a lightly oiled non-stick pan or griddle over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve the pancakes immediately. For each serving, optionally top with fresh blueberries and a drizzle of maple syrup.
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