Sunday Mornings I enjoy eating a larger breakfast before an over distance workout. This morning Trish and I made amazing gluten free vegan carrot cake pancakes with flax seed, raisins, almonds and maple syrup. Just too yummy for words really. I feel it is very important to eat a healthy diet if you want to maintain peak fitness throughout the winter.
Here is the Carrot Cake Pancake recipe from the Whole foods website we used!
This may sound like dessert but it’s actually an easy (and tasty!) way to add more nutrients to your morning. Try warming the remaining crushed pineapple for a topping.
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix (We used Arrowhead Mills Organic Gluten Free Pancake & Baking Mix and Flax seed powder)
1/2 teaspoon ground cinnamon
3/4 cup plus 2 TB low-fat (1%) milk or unsweetened non-dairy beverage
3 tablespoons expeller-pressed canola oil, divided
1 (1.5-ounce) box 365 Everyday Value® Organic Thompson Seedless Raisins
1/4 cup canned crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans
In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, pineapple, carrots and pecans until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping ¼ cup batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.
Per serving (2 pancakes): 340 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 42g total carbohydrate (2g dietary fiber, 13g sugar), 7g protein
After this wonderful vegan gluten free breakfast, I enjoyed a long road ride on the American River bike path. I’m still recovering from the 24-hour Whiskeytown Adventure Race I finished 4th in with my brother last weekend.