The Deliciously Healthy Pancakes That Surfers Eat For Breakfast
If you thought surfers lived off of fish tacos and Coronas, think again. Today’s professional surfers are health freaks.
Dr. Tim Brown, who has spent the last three decades as a medical director for the World Surf League (formerly known as the ASP), says surfers have evolved from a group of wild party animals into a league of laser-focused, health-conscious athletes.
“For [professional] surfers back in the ’80s, it was party time, live hard, let your candle burn bright,” Dr. Brown told The Huffington Post. “Now, guys are traveling with trainers and have rolodexes of medical doctors and nutritionists. You won’t find a more serious group of athletes. They don’t screw around.”
For proof, look no further than poster boy Kelly Slater, the 11-time world surf champion who swears by organic and unprocessed foods. He’s 42 years old and still shredding against kids half his age.
But all this health-consciousness doesn’t mean surfers have lost their youthful spirits or ginormous appetites. That’s why Dr. Brown recommends the pancake recipes below to the surfers he works with — each recipe is as nostalgically delicious as it is simple and healthy.
“These are the closest things I have ever come to pancakes,” said Dr. Brown, “and they are delicious. They are easy to make as long as you keep them reasonable size.”
You don’t have to tell us twice to guiltlessly indulge in our pancake cravings.
Banana Protein Pancakes
Ingredients: 3 bananas, 3 eggs, 1/2 cup almond butter (or nut butter of choice), 2 teaspoons cinnamon.
- Preheat skillet or pan on stove at medium high heat.
- Blend all ingredients in a blender or food processor until the mixture looks like a batter.
- Grease skillet or pan with coconut oil and pour batter into three to four-inch pancakes.
- Cook for two to three minutes per side and flip two to three times.
- Serve topped with some grass-fed butter, cinnamon and choice toppings.
Jelly Coconut Flour Pancakes
Ingredients: 1/4 cup coconut flour, 1 tablespoon gelatin, 4 pastured eggs at room temperature, 1 heaping teaspoon softened grass-fed butter or coconut oil, 1/2 cup organic coconut milk, coconut oil for the pan.
- Start heating a seasoned cast iron skillet or enamel skillet over medium heat.
- Whisk together the coconut flour and gelatin. Stir in eggs and beat until a smooth paste forms.
- Stir in the butter or coconut oil until mixed well, then add in coconut milk.
- Cook the pancakes in coconut oil. Cook until the edges and center start to look opaque, then flip. Smaller pancakes will be easier to flip.
Classic Almond Flour Pancakes with Berry Toppings
Ingredients: 3/4 cup coconut milk, 2 tablespoons white vinegar, 1 cup almond flour, 2 tablespoons honey or maple syrup, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 egg, 2 tablespoons melted coconut oil, cooking spray.
- Mix milk with vinegar in a medium bowl and set aside for five minutes.
- In separate bowl, combine flour, sugar, baking powder, baking soda and salt.
- Whisk eggs and coconut oil into milk and vinegar mixture.
- Pour the flour mixture into wet ingredients and whisk until the texture appears smooth.
- Coat a large skillet with cooking spray and place over medium heat. Pour batter onto the skillet, forming three to four-inch pancakes. When bubbles appear on surface, flip over. Cook until pancake is light brown.
For berry toppings:
- Mash desired berries in a bowl and add in two teaspoons of coconut oil and two teaspoons of maple syrup.
- Place mixture in sauce pan over low to medium heat until it reduces down.
- Pour over pancakes.
CORRECTION: This story previously referred to the banana protein pancakes as “vegan.” They contain eggs.