My half marathon training almost coming to an end! I’m excited and relieved that my training schedule will be winding down and I can explore other kinds of exercise after this! To keep up with this extra activity I’ve been tweaking my nutrition with extra protein.
Getting adequate protein during any athletic training period is important to ensure proper muscle repair and building. And with the weekends being the time when I get a little more lax about my meal prep (mama needs a break!) I wanted to enjoy our Saturday morning pancakes with a nutrition boost.
Here’s a great recipe I adapted from ModernHoney! Give it a try and let me know what you think!
Blend the following into a batter and use as any other pancake mix on a lightly greased griddle or pan. I used ghee. And that’s it! 🥞(note: you’re basically making a ‘flour’ from rolled oats)
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1/4 cup of nut mylk
2 eggs + 1 egg white
1 ripe banana
2 C organic rolled oats
1 scoop collagen peptides (I used @primalkitchenfoods)
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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