July 13, 2016
I lay in bed and for some reason I was awake before dawn. Very strange. I felt a slight tightness in my legs but everything seemed to be OK. Until I stood up. My quads were tighter than a drum and I hobbled my way out of the bedroom. I poked my head outside and realized that even though it was early, the humidity was already thick.
Determined to at least get a bit of a run in, I threw on my running gear and headed out the door. I don’t think my dogs even noticed I was leaving. My lack of stretching and proper food had caught up to me while I slept and I found it hard to get into a smooth stride and I felt like a clumsy yak as I shuffled along the roads in the early morning hours. Needless to say, my time was far from stellar.
10 km 1:09.53
So to right the wrongs of yesterday and refuel my screaming thighs, I made multigrain banana pancakes topped with Greek yogurt and maple syrup.
Multigrain Pancakes (makes enough for two meals for me)
1/2 cup all-purpose flour
a mix of cornmeal, old-fashioned oats, and whole wheat flour to make 1/2 cup
2 teaspoons of sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup of dairy or dairy substitute
1 large egg
1 tablespoon of oil (vegetable or melted coconut oil)
Splash of vanilla extract
Any extra flavours (pretty much any fruit and spice combination you like are fair game as long as the fruit is cut small enough)
- Heat a large nonstick skillet or griddle over medium-low heat. In a medium bowl, whisk the flour, cornmeal, old-fashioned oats, whole wheat flour, sugar, salt, baking powder, and baking soda. Any spices that you plan on adding (ground nutmeg or cinnamon) can be mixed in now.
- In a separate bowl, whisk together the dairy or substitute, egg, oil, and vanilla then pour into the dry ingredients and mix until just combined (there may still be a few small lumps).
- The skillet is ready when drops of water sputter across instead of just sitting there (too cool) or disappears (too hot). Once it’s at the right temperature, pour in a bit of oil and twirl or spread the oil over the surface then add a ladleful (approximately 1/4 cup) of batter. Leave the pancakes until the edges appear dry, bubbles pop on the surface without closing, and the bottom is nicely browned, about 2-3 minutes. Gently flip and cook until the other side is golden brown.
- Remove to a waiting plate and repeat with the rest of the batter.
- Devour. If there is any batter left over, it can be held in the fridge for a little while but I wouldn’t keep it there for longer than a few hours and expect it to be the same. It’ll still be pretty tasty though.