Blueberry and oat savoury pancakes
Carbohydrate is the fuel your muscles use while you are exercising but stores in the body are small, so a regular intake of carbohydrate-rich foods is necessary to keep them topped up.
Low stores will result in poor performance and increase the risk of injury. Choose carbohydrate foods that release their energy slowly, such as the oats used in this pancake recipe. Add chopped fruit to serve.
Prep time: 30 mins
Cooking time: 3 mins
Total time: 33 mins
Ingredients (Serves 4)
- 1 tbsp sunflower oil
- 100g blueberries
- 100g rolled oats
- 250ml buttermilk or semi-skimmed milk
- 3 eggs, well beaten
- 50g flour
- 2 teaspoons baking powder
Put oats into a large bowl, add the buttermilk or semi-skimmed milk. Let the oats soak in the liquid overnight if possible but for at least 30 minutes.
Mix in the eggs, flour, baking powder and sunflower oil using a hand whisk to get a fluffy mixture. Add the blueberries and stir into the pancake mixture.
Heat a griddle pan to medium high heat. Oil the pan and take a ladle of the pancake batter to drop onto the griddle. When air bubbles start to bubble up to the surface at the centre of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. When golden or darker golden brown, they are done.