Last week I caught some sort of stomach bug. Nothing sat well with me, I was nauseous, and nothing ever sounded good. (And no, I’m not pregnant.) It wasn’t great timing for me as I was prepping for my half marathon on Saturday. I ate bland, snacky foods all week to try and calm my stomach. By Friday I was feeling a little better and knew I needed a real meal. These pancakes were the first sustainable thing I ate.
You may have seen a teaser for them on Instagram. Called them my breakfast of champions. Just what I needed to fuel me the day before a race.
I ate this entire stack (not even kidding) and felt great. My little champs in the house had a mini stack too and loved them.
Whole wheat banana and cinnamon pancakes. Drenched in syrup you guys. Make ’em.
They’re healthy. And hearty. And super duper delicious. You whip up the batter in your blender, which makes them super easy to make too.
And, they make you run really fast…
So eat up!
- 1 cup milk
- 1 cup whole wheat flour
- 1 egg
- 1 tsp vanilla
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tbsp coconut oil, melted
- 1 ripe banana (plus extra bananas to slice and serve on top)
- Heat a griddle to medium-high heat and spray with cooking spray.
- Place everything in a blender and blend for 25-30 seconds (if using a blendtec select batter option). Then let the batter rest for 5 minutes.
- Pour about 1/4 cup of batter at a time onto the heated griddle. Cook for 2-3 minutes or until bubbles start to appear, flip and cook for another 1-2 minutes until cooked through.
- Remove from griddle and serve with sliced bananas and syrup.
- adapted from the Blendec Fresh Blend's Banana Spelt Pancakes