These pancakes are from Ryan Hall. He is an Olympic runner and holds the U.S. half marathon record (59:43). I tried his pancakes to see how good they were and to fuel for a 6 mile run followed by a weight session. I made a few changes to the recipe so if you want to see the original go take a look.
Rather than make one massive pancake I made a bunch of 'normal' sized ones (8 of them about 4 inches across) so me, Jen and the kiddos could eat them. I had two of them and felt like that was enough. I also took some plain greek yogurt and mixed in some real maple syrup to put on top of the pancakes. To me, they were not moist enough to just eat plain, but that is mostly because I made them smaller sized rather than one huge 'molten' one, and I may have slightly over cooked them. So if you want more of a molten pancake (not fully cooked), then just make two giant ones from the recipe below.
- 1 cup Teff Flour (you can buy this on Amazon or just use regular flour)
- 2 tsp Baking Powder
- Dash of Salt
- 2 scoops protein powder, Chocolate Flavor. (I have been using EAS 100% whey with good results)
- 6 tbsp Cocoa Powder
- 3 tsp raw sugar
- 2 tsp PB2 (this is powdered peanut butter)
- 1 tbsp melted butter
- Water as needed
- Mix all of the dry ingredients together.
- Slowly add enough water to make the batter slightly gooey, but not overly runny.
- Pour the batter onto a 10-inch skillet over medium heat.
- Flip the pancake when bubbles appear in the middle, or when the edges begin to look firm.
- Allow the pancake to cook for another 15 to 90 seconds, depending on doneness preference.