Runner’s World recently posted an article about those flaky, syrupy, delightfully light yet sinful delicacies. Pancakes. Griddle Cakes. Hot Cakes. Flapjacks. Whatever you like to call them.
I’m not a huge fan of breakfast foods (eggs, bacon, cinnamon rolls and the like are not my favorite; it takes a while for my body to wake up and heavy items like such usually result in some immediate GI discomfort for this gal); however, after a long run… there’s simply nothing better, in my opinion, than a good ol’ syrupy-drenched pancake. Not only are they just the right balance of carbohydrate energy-reloaders, but they can come in all different flavors to cater to any runners’ tastebuds! Add a cup of Joe and you’ve got yourself the perfect little duo to look forward to after pounding some pavement.
Some recipes provided were just plain WEIRD, but some sounded delightful. Here are the five I will be giving a try after my long runs over the next several weeks, as I train for the Columbus Half Marathon!
#1: Big Chipper. Mix chocolate chips into batter and top finished pancakes with whipped cream.
Actually, I’ve already tried this one, sans the whipped cream part. Growing up, when I’d babysit, I made the kids Mickey-Mouse shaped pancakes with mini chocolate chips. Let’s be honest, I made them for me, mostly.
#2: Hawaiian. Cook Canadian bacon/diced ham and add to batter. Top cooked pancakes with diced pineapple.
#3: Caramel Apple. Mix diced apples into batter and top cooked pancakes with caramel drizzle.
#4: Sweet Southerner: Mix sweet potato puree, a splash of bourbon (might help with the after effects of a long run, too!) into batter, chopped pecans, and brown sugar into batter.
#5: Crunchy Cakes: Mix cinnamon and granola into batter and top cooked pancakes with plain Greek yogurt, honey, and more granola for an added crunch.
And a bonus from my old pal Rosemary, her Post-Run Protein Pancakes!
Are there any on this list that you’d give a try? What’s your favorite way to fancy up pancakes for a post-long-run treat?