Eat Drink Run Woman

I’m set to run almost 13 miles in tomorrow’s Mt. Si Relay (first leg is just under 6 miles, second leg is just over 7), so I wanted to make sure I consumed enough carbs today to keep me energized throughout the race. Pancakes seemed a perfect choice for breakfast; they’re fast and easy to prepare and would pair wonderfully with the fresh strawberries we just picked up at Costco.

I’ve made multigrain pancakes in the past, but this morning I wanted to make things even simpler. There’s nothing easier than my darling’s buttermilk pancakes, but this time I substituted white whole wheat flour and oat bran for the all purpose flour. They truly hit the spot.

Whole Grain Buttermilk Pancakes
(makes 6 4-inch pancakes)

3/4 cup white whole wheat flour (can also use regular whole wheat)
1/4 cup oat bran
1 cup buttermilk
1 egg
1/2 teaspoon EACH baking soda and baking powder
Butter or oil for pan

Gently whisk the flour, bran, buttermilk, egg, baking powder and baking soda until relatively smooth (I start with the whisk, then switch to a spatula). Let batter sit for 10 minutes.

Heat a skillet over medium high until hot. Brush with butter or oil and drop in 1/4 cupfuls of batter. Bubbles will start to form on the top of the pancake; cook until they break and do not fill in. Flip over and cook on the second side for about a minute, or until golden brown. Serve with toppings of choice (I tossed the sliced strawberries with some maple syrup and topped with a dollop of plain yogurt).