I ran 12 miles this morning. It was a good run with good friends, and the first 10 miles were great. The last two miles… not so much. It was hilly and I was tired, and I started really feeling the fact that I had been out late the night before. Yeah… and the fact that I opted for wine pairings at dinner, and then we went out for drinks afterward.
Regardless, 12 miles! That’s my longest run (I think) since I ran the Wine Country Half Marathon last October, and it’s the first of many longer runs to come in my marathon training. I was tired and hungry. Pancakes were in order.
After a nice warm shower, I did some quick Googling and came up with a basic pancake recipe that didn’t call for an egg, since we were out of eggs (yeah, I know). I ended up using the recipe for Fluffy Eggless Pancakes in this thread as a basis, and since it’s fall and I love pecans, I threw some in. Why not?
Of course, we didn’t have syrup, but that was okay.
Obviously I need to go to the store soon.
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp sugar*
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 cup whole milk
- 1 Tbs vegetable oil
- 1 Tbs water
- 1 tsp vanilla extract
- 2 Tbs butter
- ½ cup pecan pieces, toasted
- Mix the flour, sugar, cinnamon, and baking powder in a large bowl. Add the milk, oil, water, and vanilla, and mix until incorporated. The batter will be a little lumpy. Set aside to rest for a few minutes.
- Heat the butter in a large skillet over medium-high heat. Once the butter is melted, pour it into the bowl with the batter and mix.
- Using a ladle or a measuring scoop, pour about ¼ cup of batter onto the pan for each pancake. Sprinkle a handful of pecan pieces over each pancake. Cook until bubbles form on the surface and flip with a spatula. Cook until golden brown and serve warm.