Sorry I fell off the face of the
planet blog the last few days.
My camera takes AA batteries, it needed more and we were totally out of batteries! So, the last few days of eats have been undocumented (sadly!), but that’s okay.
My mom picked up batteries last night, so today I’ve been snapping photos left and right!
Let’s start with my pre-workout snack!
The other 1/2 of Peanut Butter & Jelly Larabar. Definitely a favorite!
[ Insert weight lifting – arms and lower body workout here! ]
Post-workout I was all sweaty and shaky! I needed some protein!
The photo was not pretty, so picture a green monster protein shake! Nothing different than usual.
Just two hours later my stomach was growling again. It was odd, because I always go 3-4 hours before having lunch!
But you know what? I have been really working out hard lately. Yesterday I did a really hard run, and then an evening bike ride (4 miles – fast) and today I did some intense strength training. And tomorrow I’m doing an even harder run!
My body needs lots of fuel to build and maintain all the muscle I’m (hopefully!) gaining, so I just went with the hunger pangs and had pancakes!
Confession: I’ve had these everyday for the last three days and I’m not even tired of them yet. That just proves how delicious they are!
I came up with the recipe on a whim. We were out of whole wheat flour but I really really wanted pancakes. Bad.
So these are made with oat flour, which gives them a delicious nutty flavor, I kind of like these better than whole wheat pancakes! Plus, the cinnamon-raisin combo simply can’t be beat! I can’t believe I used to hate raisins, I’m so glad I’ve seen the light.
vegan, gluten-free and sugar-free!
Ingredients (serves 1)
- Start by warming up your pancake griddle/pan/skillet.
- Mix the dry ingredients (oat flour, cinnamon, nutmeg, baking powder, vital wheat gluten and salt) together in a small mixing bowl.
- Next, add raisins to the dry mixture, making sure they don’t clump together and are coated.
- Measure out your almond milk and stir it into the dry ingredients.
- Stir batter gently just until thoroughly mixed.
- Drop about 1/4 cup batter onto a nonstick or greased pan/griddle/skillet and spread into a circle shape. Repeat with rest of batter. Flip pancakes after bubbles disappear and then cook on other side for additional 1-3 minutes.
- Stack and serve. They’re delicious hot!
- Every time I’ve made these, I subbed 1/8 – 1/4 cup of the oat flour for Ancient Grains Flour Blend, so good!
Wouldn’t these pancakes be amazing with Cinnamon Raisin Swirl or Mighty Maple peanut butter?!
You’d be stupid to not make these. Basically.
Do you like raisins? Have you always? I do now, but when I was little I really hated them!