This is a sponsored post on behalf of Barlean’s. All thoughts and opinions are my own. Thanks for supporting the brands that I love.
Mother’s Day is on Sunday. What do mom’s, specifically mother runner’s, want for their special day?
I’d love a pedicure to pretty up my runner’s feet. A deep tissue massage to coax out the knots in my hard working runner legs. A new GPS watch or other running gear. But I just got a pedicure a couple of weeks ago. And I already have an overflowing closet of running stuff.
So here’s a few other things that I would really love to have gifted to me.
An injury free body that can run, run, and run some more with no worries of how her body will react to the mega mileage.
Time to run at her own pace rather than squeezing it in at zero dark thirty before the slew of kid sports activities takes over on a Saturday morning.
Enough time in the day to run, lift weights, do core work, go to a yoga class and get a massage and do all that other mother stuff that needs to be done.
Having my kids run a race without me and no one complaining about it. I know, I know. That will never happen!
A PR. Any distance will do.
The ability to take a nap or even to sit down for more than 2 minutes after a long run on the weekend.
Having a nutritious breakfast prepared for me and that is ready the moment I walk in the door after my long run. Of course, it would have the correct ratio of carbs:protein for optimal recovery.
The odds of any of these things happening are slim to none EXCEPT the nutritious breakfast option. I’m sure Ron would be happy to make me breakfast. If not, I’ll make my own pancakes, thank you very much.
Who loves pancakes? We are a pancake loving family. It’s one of those foods that can be enjoyed with zero complaints by anyone. Hmmm…that’s another mother’s dream, right? However, one thing I don’t like is that a lot of times I’m starving within an hour after eating pancakes. They just don’t fill me up. I usually will beef up a pancake recipe by upping the protein or topping my ‘cakes with nut butter or Greek yogurt.
Enter my Hearty Oat Pancakes recipe.
I subbed a 1/4 cup of oat flour with Barlean’s Superfruit Seed Blend that contains ground flaxseed, unsweetened shredded coconut, strawberry, raspberry and blueberry powders. It adds texture and flavor to the pancakes. It makes it more like a dense bread than a fluffy pancake. I like that. It also adds more nutrients like Omega-3’s, antioxidants and fiber.
- 1. 5 cups oat flour
- ¼ cup Barlean's Superfruit Blend
- 2 Tbsp baking powder
- ¼ tsp salt
- 1-2 tsp cinnamon
- 1 Tbsp Barlean's Organic Coconut Oil, melted
- 1 tsp pure vanilla extract
- 1 Tbsp pure maple syrup
- 1 cup milk of your choice
- 2 large eggs
- In large bowl, mix oat flour, Superfruit Blend, baking powder, salt and cinnamon. Set aside.
- In medium bowl, mix melted coconut oil, vanilla extract, maple syrup, milk and eggs.
- Combine wet ingredients with dry ingredients.
- Let mixture sit for 10 minutes.
- While waiting, grease and heat griddle.
- Once mixture is ready and griddle is heated, pour pancake mix ¼ cup at a time onto griddle to cook. Flip when edges are formed.
- When ready to eat, top pancakes with maple syrup, nut butter, or Greek yogurt.
I like using coconut oil in my pancakes. Barlean’s Organic Culinary Coconut Oil is lightly refined so the smell and taste of coconut are removed.
Top these Hearty Oat Pancakes with maple syrup, nut butter or fruit for a delicious breakfast or brunch any day of the week.
What do you prefer – pancakes or waffles?
Favorite topping for pancakes?