What's With All The Pancakes?

What’s with all the pro (mountain bike) cyclists and the obsession with pancakes for fueling these days?

I get it, pancakes are delicious, but there are better options.

It feels like when Jordan Rapp began the bacon thing, then everyone had to have bacon as their protein source (which was pretty questionable).

I don’t actually care what people do. Do what makes you feel good and gets you on the bike.

Fast carbs plus faster maple syrup. Job done


Mmmmm, maple syrup :yum:


Alex Wild will rate them for you if you tag him on Insta…and I mean…that’s totally worth upping your pancake game for. :rofl:



They’re so simple, yet so delicious.

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They go great with a side of gravel too!

  • 1 cup of oats (blend to powder before adding other ingredients)
  • 2 tablespoons PB Fit powder
  • 2 teaspoons baking powder
  • 1 ripe banana
  • 1 scoop of protein powder
  • 1 teaspoon cinnamon
  • 1 cup almond milk
  • quick pour of maple syrup to sweeten batter

Pour these puppies into a cast iron skillet the day before a ride. Double for a big ride :wink:. Less mess than rice cakes. Packed in my frame bag for the Gravel Locos 150…ended up only riding the 62. Good call…got to see all the pros come in. Ate pancakes on the 3 hour drive there and back :laughing:.

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Okay, here’s my pancake manifesto;

  • cheap as hell
  • minimal equipment/cooking skills required
  • super customizable
  • accessible pretty much anywhere in the world
  • easily digestible
  • won’t make you look weird at brunch
  • freeze well, or you can make 5837487263 and give them to your kids
  • hold up well in a jersey pocket
  • vastly more attractive than recovery shakes
  • probably won’t make you s**t yourself

disclaimer: not a mountain biker, but if there’s pancakes I might be.


Anybody got a good go-to pancake recipe? I’ve been using the one in the Feedzone Cookbook and I like them, but I’m open to exploration.

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Maybe this is the key. When I eat pancakes I do not feel like riding at all :joy:

I always use ratios of 1 and then add extras.

1 cup flour
1 cup soy milk
1 tablespoon baking powder
1 tablespoon flax seeds
1 teaspoon vanilla extract

guess it’s not really a ratio since you’re not adding 1 cup of vanilla extract, but the 1’s make it easy to remember.

the extras that make it delicious…
30g scoop of vanilla protein powder
a big squirt of agave nectar (or maple syrup in the batter)
1-2 tablespoons of chia seeds

sometimes need to add a little water to make the consistency right.


Your last point is probably the best one :joy:

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Also, once you mix everything, let it sit for just a couple minutes to let the chemical reactions occur, and don’t mix it again, otherwise you completely break down all the air pockets in the batter, reducing the fluffiness.


To an earlier comment, they are super-customizable. I think they can be as healthy or fiber-free as you desire. I often eat oatmeal, but have tried pancakes, and the ingredient list is very similar.

I use Alton Brown’s from Good Eats many variations including whole wheat and sweet potato. Also don’t forget waffles as a crisper alternative.

Side note rice cakes from Feed Zone Portables can be a choking hazard. Two bite pies & blueberry kugle are great.

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I love the rice cakes a ton. I’ve not had any choking issues, but I could see how that would happen when they are a bit older and dry out. When fresh though, they are so good. I need to get the portables book so I can try out some more portable recipes.


I have a new theory about why pancakes are effective. Carbs and sodium. I think we all knew about the carbs. But, I did the math last night, and thanks to baking soda and salt, there is about 2g of sodium in my standard recipe (1/4 tsp salt, 1 tsp baking soda, 1/2 cup flour and milk each, 1 egg, 1-2 tbsp butter). That feels significant.

I tend to overflow if I make over 2147483647. It’s an exceptional problem


I used to make pi for breakfast, but that seemed irrational.