Joining VeloClub not only supports the work we do, there are some fantastic benefits:
by Anne-Marije Rook
October 7, 2015
WOMEN'S CYCLING BROUGHT TO YOU BY ORBEA
Breakfast is my favourite meal of the day. And while my daily breakfast is pretty plain –either a big bowl of Greek yogurt or some sort of porridge –I like to get a little more creative on the weekends, especially before long, base-mile rides.
And when I say “creative” I mean taking straight-up recipes and making them healthier. My partner is the (un)fortunate recipient of my experiments –some significantly better than others –and she is a big fan of my latest recipe.
I had recently returned from a two-week trip to Interbike, CrossVegas and the UCI World Championships, and came home to find that fall had arrived here in Seattle. Leaves had changed colour, the air is getting crisp and the fall harvest is bringing in some of my favourites veggies like kale, carrots, Brussel sprouts and, of course, squashes. So, getting into the fall spirit, I picked up a pie pumpkin at the store the other day and decided to make pumpkin pancakes for breakfast.
Using my own protein flour mix and wholesome ingredients, these “healthcakes” as my partner call them, are loaded with protein and are a great way to fuel a long day of activity.
It’s super simple really, whatever the amount of flour a recipe calls for, I break down as:
Yes, a store-bought can of pureed pumpkin is 10 times easier than making your own, but making it from scratch is so much better than the pumpkin that was canned a year ago. There are many ways to make pumpkin puree, I like the quick-and-easy microwave method:
And now on to the actual pancakes!