Hungry Runner

3-Ingredient Pancakes
THE easiest pancakes you will ever make. Bonus points: they’re gluten free! Perfect for a lazy Sunday morning, or actually, any day really ;)

3-Ingredient Pancakes

THE easiest pancakes you will ever make. Bonus points: they’re gluten free! Perfect for a lazy Sunday morning, or actually, any day really ;)

Gluten-free 3 Ingredient Pancakes

Buttery Butternut Squash Pancakes

Squash, fall is the time of year for cooking with it, and Breanne and I have lots of it!

The morning after we made my newly coined and copyrighted Spiced Butternut Squash Mosh dish, we STILL had more squash leftover. So, we did what anybody else would do when with a surplus of squash, we made pancakes!

Butternut Squash pancakes… Obviously :P

Don’t forget to top yours with maple syrup. I’m now instating that as a mandatory component of all Hungry Runner pancakes!

Ingredients:

1 &1/2 cups flour (1 cup whole wheat, 1/2 cup spelt)

3 T sugar

1/2 cup rolled oats

1/4 tsp. salt

1 tsp. baking powder

pinch baking soda

1 cup unsweetened vanilla almond milk

1 flax egg (1T ground flax mixed with 2T water, set aside for 3-4 minutes)

1 cup mashed butternut squash (Warmed in microwave with 1 tsp. butter for 45 sec. Omit butter for Vegan Pancakes.)

1 & 1/2 tsp. vanilla extract

2 T butter, softened (Substitute with 1T coconut oil for Vegan Pancakes.)

Directions:

1. In a medium-sized bowl, mix together the dry ingredients. 

2. In a separate bowl, mix together the vanilla extract, milk, softened butter (or oil), and mashed squash.

3. Add the wet ingredients to the dry.

4. Pour batter onto an oiled skillet over medium heat (batter makes about 10 medium-sized pancakes).

5. Cook for 2-3 minutes on each side or until slightly browned.

6. Optional: Serve with banana slices!

Vegan Banana-Walnut Pancakes

Sunday mornings were made for pancakes.

Actually, no. Scratch that.

All mornings were made for pancakes.

But Sunday mornings are best for pancake-making because it’s the last morning of the weekend, and therefore a very important time to sit back, relax, and enjoy a decadent breakfast.

Luckily, thanks to this vegan banana pancake recipe, a decadent breakfast- that’s also healthy- can be on your plate in just about no time at all.

Plus, cooking up a batch of these babies will make your house smell like pancake heaven. Which is also an extremely important facet of Sunday morning protocol. Don’t do your weekend without it!

What you’ll need:

2/3 cup whole wheat flour

4 T rolled oats

1 banana, sliced

1/3 cup walnut pieces (or more, if desired!)

2 tsp. cinnamon

1 & 1/2 tsp. nutmeg

1/4 scant tsp salt

1 tsp. vanilla extract

1 T sugar (omit if you can do without added sweetner)

2/3 cup unsweetened vanilla almond milk (or milk of choice)

1 T coconut oil (can be omitted for fat free pancakes)

What to do:

1. In a medium-sized bowl, mix together the dry ingredients. 

2. In a separate bowl, mix together the vanilla extract, milk, and oil.

3. Add the wet ingredients to the dry, then fold in the banana slices and walnuts.

4. Pour batter onto an oiled skillet over medium heat (in the size of medium or large pancakes, batter makes about 6 medium sized or 3 large sized).

5. Cook for 2-3 minutes on each side or until slightly browned.

Vegan Chocolate Chip Oatmeal Pancakes

You’re lucky that my Instagram followers are so demanding.

Otherwise, I probably would have waited a few days before getting around to sharing this healthy and super-easy pancake recipe with you all. But, since a few loyal followers asked me to “please post this recipe ASAP,” I knew I couldn’t keep the blogoshpere waiting any longer.

Confession: When I woke up yesterday morning, I opted to make these instead of going for a run. I only had time for one or the other before I had to leave for work. I decided that pancakes were more important. And I was right. Because they are.

And don’t worry, I eventually got my run in later on in the day. I vow to always live up to both elements of my blog’s title.

But getting back to the recipe. I adapted this from my Whole Wheat Banana-Berry Pancake recipe. Basically, I followed it to a T, but left out the berries and replaced them with chocolate chips. Sometimes a girl just needs some chocolate for breakfast, ya know?

What you’ll need:

1 cup whole wheat flour

1/2 cup rolled oats (Quick oats will work too)

1/4 cup nuts (I used walnuts. They went well with the chocolate chips!)

2 & 1/2 tsp baking powder

1/2 tsp cinnamon

Dash of nutmeg

1 banana

1 cup almond milk (or other non-dairy milk)

1/4 cup applesauce (Original recipe called for 1 egg. If you choose to use an egg, remove 1/2 tsp of baking powder.)

1 tsp vanilla extract

Handful of chocolate chips

Optional: 1 tsp. of Peanut Butter & Co. White Chocolate Wonderful Peanut Butter (I added this into the batter last minute. I’m not sure if it really made a difference or not, but it definitely didn’t hurt!)

What to do:

1. In a medium-sized bowl, whisk together flour, oats, nuts, baking powder, cinnamon, and nutmeg.

2. In a separate bowl, mash 1 banana, then add milk, applesauce, and vanilla extract.

3. Pour liquid ingredients over dry ingredients and mix until well-blended. Stir in chocolate chips. (Optional: Stir in White Chocolate Wonderful)

4. Warm a skillet and coat with oil, butter, or cooking spray. Pour batter onto skillet, about 1/4 cup for each pancake and cook until golden brown (about 2-3 minutes per side).

Banana Berry Pancakes (Recipe adapted from Self Magazine)
If these Whole Wheat Blueberry Pancakes by The Realistic Nutritionist are the best whole wheat pancakes ever (and I’ve previously declared that they are), then these fruit and nut pancakes that I adapted from a recipe in Self Magazine are… also the best whole wheat pancakes ever. It’s possible for both of them to be the best. Trust me. They’re just the best in different ways. These are especially awesome because they’re vegan and very berry-licious. Give ‘em a try. You’ll see!
What you’ll need:
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup nuts (I used walnuts, which I highly recommend but almonds or pecans work too!)
2 & 1/2 tsp baking powder
1/2 tsp cinnamon
Dash of nutmeg
1 & 1/2 bananas
1 cup almond milk (or other non-dairy milk)
1/4 cup applesauce (Original recipe called for 1 egg. If you choose to use an egg, remove 1/2 tsp of baking powder.)
1 tsp vanilla extract
1 cup mixed frozen berries (I used strawberries and blueberries)
What to do:
1. In a medium-sized bowl, whisk together flour, oats, nuts, baking powder, cinnamon, and nutmeg.
2. In a separate bowl, mash 1 banana, then add milk, egg, and vanilla extract.
3. Pour liquid ingredients over dry ingredients and mix until well-blended.
3. Slice half of another banana and stir into mixture. Add berries.
4. Warm a skillet and coat with oil, butter, or cooking spray. Pour batter onto skillet, about 1/4 cup for each pancake and cook until golden brown (about 2-3 minutes per side).

Banana Berry Pancakes (Recipe adapted from Self Magazine)

If these Whole Wheat Blueberry Pancakes by The Realistic Nutritionist are the best whole wheat pancakes ever (and I’ve previously declared that they are), then these fruit and nut pancakes that I adapted from a recipe in Self Magazine arealso the best whole wheat pancakes ever. It’s possible for both of them to be the best. Trust me. They’re just the best in different ways. These are especially awesome because they’re vegan and very berry-licious. Give ‘em a try. You’ll see!

What you’ll need:

1 cup whole wheat flour

1/2 cup rolled oats

1/4 cup nuts (I used walnuts, which I highly recommend but almonds or pecans work too!)

2 & 1/2 tsp baking powder

1/2 tsp cinnamon

Dash of nutmeg

1 & 1/2 bananas

1 cup almond milk (or other non-dairy milk)

1/4 cup applesauce (Original recipe called for 1 egg. If you choose to use an egg, remove 1/2 tsp of baking powder.)

1 tsp vanilla extract

1 cup mixed frozen berries (I used strawberries and blueberries)

What to do:

1. In a medium-sized bowl, whisk together flour, oats, nuts, baking powder, cinnamon, and nutmeg.

2. In a separate bowl, mash 1 banana, then add milk, egg, and vanilla extract.

3. Pour liquid ingredients over dry ingredients and mix until well-blended.

3. Slice half of another banana and stir into mixture. Add berries.

4. Warm a skillet and coat with oil, butter, or cooking spray. Pour batter onto skillet, about 1/4 cup for each pancake and cook until golden brown (about 2-3 minutes per side).

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