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Flip for Flapjacks

These pancakes are light and fluffy prizewinners.

Who doesn’t like a yummy gift of homemade food? Here’s a menu that is sure to be a hit as the ultimate triathlete’s breakfast in bed.

Oatmeal Pancakes

These pancakes are light and fluffy prizewinners. Perfect for refueling after a long swim, bike or run, too.

1/2 cup             uncooked oats (quick or old fashioned)

1/2 cup             yogurt (or milk + 1/2 tsp vinegar)

1/2 to 3/4 cup             milk

1                         egg (or 2 egg whites), beaten

1 tablespoon             oil, preferably canola

2 tablespoons             packed brown sugar

1/2 teaspoon             salt, as desired

1 teaspoon             baking powder

1 cup                         flour, preferably half whole-wheat

1. In a medium bowl, combine the oats, yogurt and milk. Set aside for 15 to 20 minutes to let the oatmeal soften.

2. When the oatmeal is through soaking, beat in the egg and oil; mix well. Add the sugar, salt, and cinnamon, then the baking powder and flour. Stir until just moistened.

3. Heat a nonstick griddle over medium-high heat.

4. Pour about 1/4 cup batter onto the griddle per pancake. Turn when the tops are covered with bubbles.

5. Serve with syrup, applesauce, berries and/or yogurt.

Yield: Six 6-inch pancakes    Total calories: 1,000

330 calories per 2 pancakes      57 g Carb, 10 g Pro, 7 g Fat

From Nancy Clark’s Sports Nutrition Guidebook (www.nancyclarkrd.com).