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Recipe · American

Banana Oat Pre-Race Pancakes

Fluffy blender pancakes made from banana, oats and eggs. Easy to digest, carbohydrate-rich and a familiar breakfast for race morning.

By Relentless Bravery ·

overhead golden banana oat pancakes with banana slices and light syrup
Prep
10 min
Cook
15 min
Total
25 min
Makes
8 small pancakes
Difficulty
Easy

Everything goes in a blender, so these pancakes take minutes to mix. Ripe banana sweetens the batter and the oats give it a soft, fluffy texture.

Are pancakes a good pre-race breakfast?

Yes, if you eat them 2–3 hours before your start. They are mostly carbohydrate with moderate protein and little fat or fibre, which makes them easy to digest. Practise them before training first so race day is not the first time.

+Can I make the batter the night before?
Yes. Keep it covered in the fridge and stir before cooking; it thickens overnight, so add a splash of milk.
+Are these gluten free?
Only if you use oats labelled gluten free, as standard oats can be contaminated with gluten.

Ingredients

Makes 8 small pancakes

For the batter

To serve

Equipment

Blender · Non-stick frying pan

Method

  1. 1

    Blend

    Blend the bananas, eggs, oats, milk, baking powder, cinnamon and salt until smooth. Leave to stand for 5 minutes to thicken.

  2. 2

    Heat the pan

    Heat a large non-stick frying pan over a medium heat and wipe it with a little oil using kitchen paper.

  3. 3

    Cook

    Add 2 tablespoons of batter per pancake and cook for 2 minutes until bubbles appear and the underside is golden. Flip and cook for 1 minute more.

    Tip: Keep the heat medium; the banana makes them brown quickly.

  4. 4

    Keep warm

    Keep cooked pancakes warm in a low oven while you make the rest.

  5. 5

    Serve

    Serve four pancakes each with a spoonful of yoghurt and a drizzle of maple syrup.

Nutrition per serving

Calories440 kcal
Protein20 g
Carbohydrate65 g
of which sugars29 g
Fat11 g
of which saturates2.8 g
Fibre6.5 g
Salt0.7 g

Estimated from typical ingredient values. Brands and portion sizes will change the numbers.

Tips & swaps

  • Add a few blueberries to each pancake as it cooks.
  • For extra protein, blend in 20 g vanilla whey and an extra splash of milk.

Storage

Cooked pancakes keep 2 days in the fridge or 1 month frozen. Reheat in a toaster.

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