Oats are an integral part of a runner's diet, but if you're getting bored of porridge then Nancy Clark has got a delicious recipe for light and fluffy pancakes. 

Oatmeal Pancakes
The pancakes are light and fluffy prizewinners. Yum!!!

Ingredients:
40g  uncooked oats (quick or old fashioned)
120ml plain yogurt, buttermilk (or milk + 1/2 tsp vinegar)
120-180ml milk
1 egg or 2 egg whites, beaten
1 tablespoon (15 ml) oil, preferably canola
2 tablespoons (30 g) packed brown sugar
1/2 teaspoon (3 g) salt, as desired
1 teaspoon (5 g) baking powder
1 cup (120 g) flour, preferably half whole-wheat and half white

Instructions:
1. In a medium bowl, combine the oats, yogurt, and milk. Set aside for 15 to 20 minutes to let the oatmeal soften.
2. When the oatmeal is through soaking, beat in the egg and oil; mix well. Add the sugar, salt, and cinnamon, then the baking powder and flour. Stir until just moistened.
3. Heat a nonstick griddle over medium-high heat.
4. Pour about 1/4 cup batter onto the heated griddle. Turn when the tops are covered with bubbles. Turn only once.
5. Serve with syrup, applesauce, berries and/or yogurt.

Yield: Six 6-inch pancakes    Total calories: 1,000
330 calories per serving (2 pancakes) 57 g Carb, 10 g Pro, 7 g Fat


Nancy Clark, MS, RD, CSSD (Board Certified Specialist in Sports Dietetics) helps both casual and competitive athletes enhance their health and performance. Her practice is at Healthworks, the premier fitness center in Chestnut Hill MA, USA (617-795-1875). Her Sports Nutrition Guidebook and food guides for new runners, marathoners, and cyclists offer additional information. They are available at www.nancyclarkrd.com. See also sportsnutritionworkshop.