I finally jumped into the deep end of running. I signed up for a half marathon! In four weeks from today, I will be joining 2,000 other runners and running (jogging for me) 13.1 miles through St. Cloud, MN, starting at the college I graduated from, St. Cloud State University. I thought why not make my first half marathon benefit a great school that I studied at for four years?
This morning I have to complete an eight mile training run. Up until today, all of my training runs have been done on the treadmill. But, spending one hour and twenty minutes running on the dreadmill doesn't sound so appealing. So, I'm heading outside. Cold weather is fine running for short runs, I don't mind it...but 8 miles? In 35 degrees?
Here's the view from my back window...doesn't look very welcoming does it?
This morning to fuel up for my eight miler we had pancakes. These pancakes are loaded with protein and whole wheat. I have one with a banana and one with blueberries, the kids usually have peanut butter or chocolate chips in theirs. Little do they know they are also low in sugar and high in protein. :)
Whole Wheat Greek Yogurt Pancakes
adapted from The Pioneer Woman's Sour Cream Pancake recipe
2 cups nonfat Greek yogurt (I use Chobani)
1 cup whole wheat flour
2 tablespoon sugar
2 teaspoons baking soda
1 teaspoon salt
1/3 cup egg whites (or 2 eggs)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Combine yogurt, flour, sugar, baking soda and salt in a large bowl and whisk until combined. In a smaller bowl, whisk together eggs and extracts and add to the large bowl. Stir until just combined.
Heat a skillet to medium high heat and add 1/2 cup of batter. Spread it out a little bit with the back of a spoon (the batter is a little thick). Cook about 2 to 3 minutes per side until nice and golden brown.
I like to use Trader Joe's Maple Agave Syrup Blend over the top of my pancakes, along with some more fresh fruit to top it!
Enjoy!!
