Recovery Pumpkin Pancakes (Gluten Free)
Starting my 22 mile training run on trails that turned to thick mud. Quite challenging on my legs. I fueled my run with Spring Energy gels and Lara bars.
Recovery Pumpkin Pancakes- Gluten Free and follows my nutrition guidelines.
No matter how well I fuel myself during a long run the drive home from the trail I often start feeling extremely hungry. Planning what I will eat before I leave for the run helps me make choices that are best for my body. Sometimes I am craving a protein rich meal and other times I am craving carbs. I often will have a couple options ready to make quickly when I arrive home.
This weekend I ran 22 miles for my birthday. I had some turkey taco meat for a mexican salad ready in case I wanted protein and I had the ingredients on hand for recovery pumpkin pancakes in case it was carbs I was craving. Carbs won and our family enjoyed the most delicious pumpkin pancakes.
I have been taught to eat foods that keep my metabolism high. I do not eat honey or sugar, which causes my blood sugar to spike. Monk Sugar and Maple syrup though are good choices. I do not eat them at every meal. I feel it is still a sweet flavor that I eat in moderation to keep myself from craving it often. Veggies is what I build most meals around. More about the the secret to my weight loss success.
Recipe for Recovery Pumpkin pancakes
Mix dry ingredients
1 1/4 cup gluten free flour (this is the flour I use)
2 tablespoons Monk Sugar (this is the best and I have tried quite a few)
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a glass measuring cup Add
Nutritional information for Gluten Free flour. I choose food that is 10:1 carb to fiber ratio or less. This has been an important part of my weight loss and good energy nutrition. I can talk about this on anther blog post.
1 1/3 cup of milk then add bottled lemon juice to it so it reaches a total of 1 and 1/2 cups
Let this mixture sit while you are getting the other wet ingredients mixed. It will “curdle” like buttermilk. You can use buttermilk but that is not an ingredient I keep on hand so this is easiest for me. You will add this “homemade buttermilk” mixture with the wet ingredients.
Mix Wet Ingredients
3/4 cup of 100% pure pumpkin puree
2 eggs beaten
1 tsp pure vanilla extract
Mix and Prepare griddle
I set my personal griddle to 350 degrees. You should test yours to see what works best with your setting to make it a nice golden brown.
Fold the wet and dry ingredients together until blended.
Butter griddle with real butter. Drop 1/4 cup of batter on griddle for each pancake. Flip carefully when it starts getting bubbly around the edges. It should be a nice golden brown. Then cooked until you can touch with finger and tell that the batter is cooked all the way through.
Serve with real maple syrup and real butter. While working with a Registered Dietitian I was taught to eat real butter and healthy fats. Some fats are better for our metabolism. I can talk more about this on another blog post.
What am I wearing?
OMR Run Club technical hoody- multiple colors and designs available
Natalie’s Favorite hat Merino wool buffalo plaid