A favorite go-to pancake recipe! These are great at any time--after a hard workout or on a cold morning. Packed with natural ingredients, these hearty, healthy, and filling pancakes will keep you going all day!
[cooked-sharing]
Heat oil (coconut is delicious!) in a griddle or non-stick skillet on medium heat. In one bowl, blend dry ingredients. Heat buttermilk in a separate bowl for 30 seconds on high in the microwave. Blend remaining wet ingredients with buttermilk. Pour dry ingredients into wet ingredients and mix until just combined. When griddle is hot, scoop out ¼ cup batter per pancake and cook for 2-3 Minutes, or until the pancakes begin to bubble and the bottoms are golden brown. Flip and cook the other side. Repeat until batter is gone. Serve hot with maple syrup. (Add some non-fat Greek yogurt on top for a tangy, extra boost of protein!)
*adapted from Runner’s World Cookbook (2013)
Ingredients
Directions
Heat oil (coconut is delicious!) in a griddle or non-stick skillet on medium heat. In one bowl, blend dry ingredients. Heat buttermilk in a separate bowl for 30 seconds on high in the microwave. Blend remaining wet ingredients with buttermilk. Pour dry ingredients into wet ingredients and mix until just combined. When griddle is hot, scoop out ¼ cup batter per pancake and cook for 2-3 Minutes, or until the pancakes begin to bubble and the bottoms are golden brown. Flip and cook the other side. Repeat until batter is gone. Serve hot with maple syrup. (Add some non-fat Greek yogurt on top for a tangy, extra boost of protein!)
*adapted from Runner’s World Cookbook (2013)