Bonjour my fellow pancake-appreciation-life leaders, how have you all been doing?
I was going to start yet another one of my posts complaining about uni stuff and whatnot but I suppose you’re all here for the pancakes. Don’t try to hide it – I would do so as well.
Ok, where was I? So no whiny, annoying post for the day and not a half-marathon recap either. But that’s mostly because I don’t want you all laugh at me when I tell you that I ran my race, came first in the female junior category, didn’t realise I had won AND walked away without my prize.
Yeah. Dumbest person of 2014 award? That one’s for me, I’ll make sure I actually collect that one.
Aaaaaaaaaanyway. The rest of the race went pretty well. I mean, I hit the wall more times that I’d care to admit and, one week later, my legs are still burning yet I’m already thinking of running my next one.
Addicted? Maybe. But who wouldn’t when a huge stack of these pancakes are involved as a carbo-loading breakfast treat?
Sweet, fluffy, jam-packed with melty dark chocolate pockets and covered with a drizzle of pure maple syrups. I mean, I’d be able to run 100km races for them.
Imagine the stack I’d get to eat that way. Oh my gosh, where do I have to sign up for that race?
And the best part? (Which, believe it or not, it’s not the one where those melty, fudgy chocolate chunks enter your mouth making you want to scream with joy and do the happy pancake dance). The best thing about these is that they’re made with real, wholesome ingredients which make these a nutrient powerhouse.
Which might or might not mean “EAT ALL THE PANCAKES!!!!!!!!!” in my book.
Made with bananas, maca powder, oats, wholewheat flour, almond butter, olive oil, lots of love and quite a bit of impatience (because when I want pancakes I want them NOW), these are the perfect way to get you trought a whole day of physics homework and the most exhausting of races.
Side effects may include spending the rest of the day dreaming about them but, with pancakes like these, I’d gladly take the risk.
- 1 overripe small banana
- 1/4 cup rolled oats
- 1/2 cup wholewheat flour
- 2 tbsp. raw sugar
- 1 tbsp. maca powder (I use Organic Burst)
- 1 tbsp. vanilla extract
- 1 tbsp. almond butter
- 2 tsp. olive oil
- 1/2 tsp. baking soda
- 2 oz. dark chocolate, chopped
- Mix all of the dry ingredients in a bowl and whisk until combined.
- Stir in wet one and whisk until fully mixed.
- For optimal results, let batter chill on the fridge for a couple of hours. Overnight is best.
- Heat some extra olive oil in a pan and cook pancakes until bubbles appear.
- Flip pancakes and continue cooking until golden.
- Top with maple syrup and vegan butter if desired.
- These pancakes are vegan, high fiber, high protein and nutrient dense.
- They freeze quite well too!
And last but not least, do let me apologize for the fact that I haven’t been blogging or reading your blogs lately. As I’ve said before, uni is being quite hectic right now and I’m finding myself with no time to do the things I truly love. Sorry for that, I will try to be around as much as I can though!
Enjoy your weekend,