I used my basic whole wheat pancake recipe, but used 3/4 cup of whole wheat flour and 3/4 cup rolled oats. Before mixing them in, I soaked the oats in 3/4 cup of skim milk. The oatmeal added a delicious chewy texture to these. And made them super filling. I served these with spiced vanilla butter and some of our maple syrup sampler.
After my full pancake induced recovery, I headed to the gym. I did 3 miles at 6MPH at a 1% incline. Then headed back home for lunch. I still had a few wraps left and decided to try to recreate an amazing breakfast burrito I had from the catering truck on set in LA. I heated up my griddle and cooked some sliced peppers and 1 scrambled egg. Then wrapped those up some low fat cheese, avocado, pickled onions, and salsa verde. Then I put the whole thing back on the griddle so it got toasty on the outside and warm and gooey inside.