Healthy Strawberry Pancakes

They’re not gluten free and they’re not dairy free. But they’re damn good.

At least I thought so. *story time*

So, I made these strawberry pancakes for the kids I nanny for thinking they’d gobble them down. negatory. Do not- I repeat DO NOT tell a child that whatever you are cooking is “healthy” or made with whole wheat flour. They will instantly have preconceived notions about it and maybe even say: “these taste like my grandma’s pancakes.” Don’t be hatin’ on grandma kids.

I guess this means less for you and more for me? I thought they tasted fluffy and delicious. Maybe my palate is just a little more developed than theirs. *hmph*

Healthy Strawberry Pancakes

Ingredients (servings-4)

1 C whole wheat flour
1 C white flour
1/4 C ground flax seed meal
1/2 t baking soda
1T agave nectar (optional)
1 large egg
1 1/4C milk (I used skim)
1 medium banana, mashed
1 C diced strawberries
1T canola oil

Method

In a medium sized bowl, mash the banana until it becomes liquidy. Then, mix in the other wet ingredients (egg, milk, canola oil, and agave nectar).
In a separate medium sized bowl, mix together dry ingredients (fours, flax seed meal, and baking soda). Then, combine the dry ingredients into the wet ingredients. You may need to add either more milk or more whole wheat flour depending on the consistency. Finally, add in the chopped strawberries.
Spray a medium sized skillet with nonstick cooking spray. Use a 1/4 measuring cup to scoop the batter into the skillet. Cook each side on medium-high heat for 1-2 minutes.
Top with agave nectar/maple syrup and more slice strawbs.

Yah, I don’t know what they were thinking either.

Fresh and delish.

My feelings were hurt for all of five minutes and I still adore them like no other. I realize a lot of children associate the word healthy with gross, icky, tasteless, and blah. I’m just glad they tried something different! When I was their age, I pretty much ate bananas and peas. *okay okay, that’s a bit of a stretch*

Triathlon Talk: Food
I have been thinking a lot about what I am going to eat as my pre race meal. Most of the articles that I have read have been fairly consistent with recommending that triathletes should eat around 2-3 hours prior to the race’s start so that you can fully digest. What varies from article to article is the types of foods that I should be eating. Some say not to eat and to make a protein smoothie, some say to eat carbs, but not a lot, some say to eat a protein bar, etc. I am in a pickle. My original plan was to just eat my normal breakie: banana oatmeal with peanut butter just because that is what my body is used to. Now that I have read multiple articles stressing the importance of nutrition and triathlons, I have been rethinking my pre-race meal. Here’s where you come in…

What has worked best for your pre-race meal?

Can you recommend any triathlon/endurance nutrition articles?

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Lee Hersh