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Runner’s Pancakes

March 1, 2017 by Zucchini Runner in Breakfast, Food | 8 Comments

Pancakes are a staple in our house, and this recipe comes to you just in time to prepare for National Pancake Day, March 7th! We experiment with different recipes and try different combos all the time. Maybe it dates back to my childhood when my Grandma would make all sorts of flavored pancakes for us — often times for dinner. So this recipe is a revised version of one that has been on the blog since 2012. We have changed our eating habits since then, so I thought it was a good time to update this to reflect our new tastes and nutrition. Enjoy!

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Runner’s Pancakes
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Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 16 - 1/4 c. pancakes

Runner’s Pancakes

Ingredients

Combine all these dry ingredients in a large bowl:

2 c. Einkorn flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. cinnamon

Combine all these ingredients in your blender, in the order listed:

2 c. nut milk of choice

1 TBSP nut butter of choice

1 TBSP honey

1 tsp. vanilla extract

1/2 tsp. almond extract

2 small bananas, peeled and broken in half

2 TBSP chia seeds (once you add these, immediately blend all ingredients on high, until no lumps remain)

Instructions

    1. Add liquid mixture, to the dry mixture and stir well to combine.

    2. Scoop batter onto greased griddle or pan using a 1/4 c. measuring cup

    3. After about 3-4 minutes, or until the edges start to turn brown, flip and cook on other side for about 2-3 minutes.

    4. Serve warm, topped with your favorite fresh fruit and/or maple syrup.

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Here is a little slideshow to show a visual step-by-step, if you don’t have a blender.

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Do you ever eat pancakes for dinner?