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OATMEAL PANCAKES : Eating Carbs at Breakfast Ain’t a Bad Thing

One of the first thing you’re told to do when dieting is the cut carbs. But what I see happen is a cascade of less than favorable feelings and behaviors. Late night binging, craving carbs, constantly thinking about food, irritability, tired, hunger, poor workouts, increased risk of injury, low calorie intake, disruption of hormones, impacted bone health. The list can go on, and on. So my solution: eat carbs, drop the guilt, your body will thank you. Carbohydrates are our main source on energy; they fuel your muscles for training, your brain for thinking, and your body for living.

These pancakes have some great, fiber rich carbs that are light, filling, slightly sweet and perfectly paired with fruit and eggs for protein. I made these with sliced banana bc I love when the bananas caramelize in the pan and drizzled with some peanut butter for a complete, balanced meal.

Heres the recipe:

1.5 cups whole, rolled oats

2 tbsp ground flax seeds

1.5 cups milk of choice

1/2 cup whole wheat flour

1 tsp baking powder

1/4 tsp salt

1 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp cinnamon

Butter or coconut oil or spray for the pan.

Soak the oats, flax seeds and milk in a large bowl for 10-15 minutes. Gather your other ingredients while this is going on. Heat a pan to medium heat. Add whole wheat flour, baking powder, salt, maple syrup, and cinnamon to the oat mixture. Stir until completely combined. Add oil or butter to the pan. Use a quarter up to scoop batter onto the pan, cook on each side ~2-3 minutes or until slightly browned and flip. Add sliced banana on one side prior to flipping if desired.

Serve with syrup, fruit, nut butter or Nutella. Complete the meal with protein like eggs or yogurt.

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