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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Anything Pancakes

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Our sister, Sarah, recently asked for a pancake recipe she could include in a book she’s writing for kids. It’s not a cookbook, so we’re hoping the additional of a recipe like this one makes her editor’s cut!

This is our go to base pancake recipe which can be doctored up with mix-ins like chocolate chips, cinnamon, pumpkin spice, etc. Lately I’ve been making these straight up (no mix-ins) and coming up with creative toppings. Caramelized bananas or citrus scented greek yogurt, anyone? 

--Bec


Athlete Food From Scratch Pancakes

1 cup all-purpose gluten-free flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt

2 tablespoons maple syrup

1 cup buttermilk (or sour milk!)

1/4 teaspoon vanilla

1 egg

1 tablespoon coconut oil, melted 

Add flour, baking powder, baking soda, a pinch of salt to a large mixing bowl. 

In a separate, smaller bowl, whisk together maple syrup, buttermilk, vanilla, egg, and oil. 

Gently stir the wet mix into the dry ingredients. 

To cook, melt 1 teaspoon coconut oil to a large frying pan or griddle. Add batter to the pan by the 1/4 cup. When the bubbles pop and make holes that don’t disappear, flip, and cook until done. 


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