From Runner’s Pancakes

Comedian Jim Gaffigan wisely admonished, “You’re not allowed cake for breakfast! You’re having fried cake with syrup.”

A far cry from being unhealthy, these Saturday morning pancakes originated from a 1980s Runner’s World Magazine recipe, and can be modifiend in a variety of ways, depending on your likings and dietary requirements. Make a couple of dozen and pop in the toaster for a quick and healthy weekday breakfast. Throw two in a zip-lock baggie to take on a long training ride.

• Dairy-free? Simple: applesause instead of milk, a frozen banana in the place of an egg
• Need more fiber? Add 2 tbsp of ground flaxseed
• Gluten intolerant? Use cup-for-cup replacement with a mixture of puffed millet, quinoa and rice, or GF flour

You can switch up the nuts or leave them out altogether (toasted taste best – almonds, walnuts – even apricot kernels) and play with spices – nutmeg, cinnamon, cloves, ginger. Below are some varieties coming out of the Lightfooted kitchen:

Runner’s Pancakes

Ingredients

1 cup whole wheat flour
1 cup rolled oats
½ cup yellow cornmeal
1 tsp baking soda
1 tbsp baking powder
Handful sunflower seeds
Handful chopped pecans

2 cups skim milk (original recipe calls for 2 cups buttermilk)
1 cup plain low fat yogurt (can use vanilla, add 1/2 cup more if using 2% or skim milk)
¼ cup oil (any oil will do but for health use olive oil)
2 eggs: beaten
2 tbsp maple syrup

In season, fresh fruit eg: blueberries can be added to the mixture

Directions

Mix dry ingredients.
Beat wet ingredients. Add to dry ingredients
Let stand 15 minutes prior to cooking
Use small amount of olive oil to cook pancakes in fry pan or on griddle; makes them crisp and tasty.