As fall training kicks into excessive gear for the professionals (and for you, too!), many are turning to the instruments housed proper of their fridges and pantries as the key weapons that’ll assist energy them to the end line. Below, Hansons-Brooks athlete Sydney Devore (who clocked a 2:32:38 in her marathon debut on the Dick’s Sporting Goods Pittsburgh Marathon earlier this yr) shares one among her favourite go-to seasonal recipes. “I make really great Pumpkin Pancakes—but on the other hand, my claim to fame is the perfect steak,” Devore says.
Intrigued by the pumpkin-flavored pancake idea? Give Devore’s recipe under a attempt to share your ideas with us by tweeting @WomensRunning with the hashtag #pumpkinpancakes.
Pumpkin Pancake Recipe
Ready in 20 minutes
Serves 2 hungry runners (about six 6-inch pancakes)
- 1-1/four cups unbleached all-purpose flour
- 1 Tbsp sugar or agave syrup
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 c milk (any variety)
- 6 Tbsp canned pumpkin puree
- 2 Tbsp melted butter
- 1 egg
- 1 tsp vanilla extract
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl, whisk collectively milk, pumpkin, melted butter and egg.
- Fold combination into dry components.
- Spray or grease a skillet and warmth over medium warmth: pour in ¼ cup batter for every pancake.
- Cook about three minutes per aspect. Serve with butter and syrup.
Adding darkish chocolate chips takes these pancakes to an entire new degree. I’ve additionally added toasted pecans and whipped up some cinnamon butter for an indulgent topping.