According to Ted Spiker "your reward for a good long run is the perfect blend of carbs and protein, fluffy yet filling, rendered in one of a thousand delicious ways."
This is one recipe everybody enjoyed except for my 8 year old who does not like the feel of cornmeal.
I got this recipe from Runner's World magazine:
Ingredients:
1 cup white flour
1/3 cup each: cornmeal, whole wheat flour and old fashioned rolled oats
4 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup low-fat buttermilk
1/2 cup low fat milk or water
2 large eggs
2 tablespoons vegetable oil, plus extra for brushing the griddle
1 teaspoon vanilla
Directions:
Heat a large nonstick skillet or griddle over low heat. Mix flour, whole grains, sugar, salt, baking powder, and baking soda in a bowl. Note: White flour is included to provide fluffiness. If you don't have all three whole grains, pick one and use the following ratios: 1:2 whole wheat to white; 1:1 oats/cornmeal to white.
Microwave buttermilk and milk for 30 seconds in a 2 cup measuring cup.
Whisk in eggs, oil and vanilla. Pour wet ingredients into dry; whisk until just mixed.
Increase heat to medium and brush skillet with oil. When oil starts to spider, pour batter 1/4 cup at a time. When pancake bottoms are golden brown and tops start to bubble, after about 2 to 3 minutes, flip pancakes; cook until golden brown on other side. Repeat, brushing skillet or griddle with oil. Serve hot.
We tried to modify the recipe to make a gluten free waffle instead and it turned out good. So we are keeping it:
Ingredients:
1 cup Bisquick Gluten Free Pancake mix
1/3 cup cornmeal
1/3 cup oats
1/3 cup almond flour
4 tablespoons powdered buttermilk
1 1/2 cup water
1 egg
3 tablespoons oil
1 teaspoon vanilla
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