Scott Jurek's Blog, page 8

Squamish, Canada at it’s finest! The new suspension...

Squamish, Canada at it’s finest! The new suspension bridge on the Sea To Sky Trail. So stoked to finally check out this trail running heaven!

Love this trailer for Dean Potter's new film about his amazing...

Love this trailer for Dean Potter's new film about his amazing pup, Whisper! I shared many miles out on the trails with my dog, Tonto, and people often questioned the safety and responsibility of running a dog sometimes 40+ miles in the mountains. Can a dog be happy and share the same level of passion for something we love to do?

Had a blast guiding a blind runner, Luanne, in the Bolder...

Had a blast guiding a blind runner, Luanne, in the Bolder Boulder 10k this morning! She did awesome, finished in 48:08, 5th place in her age division (52 yrs)! Thanks Achilles International Colorado for the experience! Congrats to all racers & Happy Memorial Day!

"Once a year, go someplace you have never been before."—Dalai...

"Once a year, go someplace you have never been before."

—Dalai Lama

Pacific Crest Trail, Warner Springs, CA

photo: Jenny Jurek

Season grudge match: winter trying to hold on, but spring with...

Season grudge match: winter trying to hold on, but spring with the clear advantage.

May in the Flatirons of Boulder #nofilter

Swedish Pancakes: Vegan & Gluten Free

Swedish pancakes were a weekly tradition when I was growing up.  The original recipe was brought to the US by my Swedish great grandmother and was passed on to generations of mothers in my family.  As a young child, I can vividly remember turning the hand crank mixer to whisk the batter while my mother steadied it.

Swedish pancakes are typically a blend of four simple ingredients: flour, milk, eggs and sugar.  My great grandmother always stressed to me that it was the perfect ratio of these ingredients that gave the thin cakes their unique texture and taste.  The gluten free twist came about from my wife, Jenny’s love for the spongy and elastic texture of sweet rice flour (Mochiko) that her mother uses in Japanese & Filipino sweets and my desire to master a dairy and egg free version of my family’s original recipe.  I decided to omit the sugar since Swedish pancakes are usually topped with maple syrup or a berry compote and if you use sweetened almond milk it will be plenty sweet.  It took a lot of tinkering to get this vegan version right, but I think my mother and great grandmother would be proud!  

Swedish Pancakes: Veganized & Gluten Free

Time: About 20-30 minutes

3        tablespoons Ener-G Egg Replacer
3/4     cup water
2        cups oat flour
1        cup Mochiko sweet rice flour
3/4     cup coconut milk
2 1/2  cups almond milk

Preheat a large skillet or frying pan over medium-low heat, seasoned with 1-2 teaspoons of coconut oil.
In a blender or large mixing bowl whisk the water and EnerG egg replacer for a minute until a light and fluffy texture, resembling whipped egg whites is achieved.
Add the remaining ingredients and whip the batter to a smooth and thin consistency, so no lumps of flour remain.
Test the heat of your cooking surface by sprinkling a few drops of water on it.  The water should pop and sizzle if it is warm and ready.
Ladle or pour 1/2 cup of batter quickly in a circular shape, starting in the middle and working your way to the outside so a 8-10 inch diameter is achieved.  Alternatively, you can also use the ladle, a spoon or crepe stick to spread the batter into a larger pancake.  Remember these pancakes are meant to be thin, much like a crepe.
Let the pancake cook for 1-2 minutes and lightly pry the edges with a thin spatula checking for a lightly golden brown color.  Once this is achieved flip the pancake and cook the other side for another minute or until golden brown.
Remove from the pan and immediately serve or stack the cooked pancakes on a plate and keep warm and covered.
Re-season the pan or skillet between batches or every other batch, depending on your cooking surface and how well it is seasoned.  Repeat the process until the batter is gone or refrigerate the leftover batter and use it within 2-3 days.

Serve with coconut butter (see note below) or your favorite non dairy spread followed by maple syrup, berry compote, jam or fresh berries.  I often make a double batch and refrigerate any leftovers and warm them up in a toaster oven for future breakfasts.  

Yield: One dozen 8-10 inch pancakes

Optional:
• For a little boost of flavor I often add 1 teaspoon vanilla, almond or hazelnut extract.
• Coconut butter (by Artisana or Nutiva) is my favorite non dairy spread for these pancakes.  It blows traditional butter out of the water!

Note:
• Ener-G Egg Replacer can be found at natural food stores, supermarkets or online.  If you can’t find it, here is an easy recipe by Laurie Ann March.

• Mochiko or finely ground sweet rice flour can be found at Asian markets, natural food markets and traditional supermarkets in the Asian or flour aisle.  If you cannot find it locally, it is readily available online.
• Whole wheat pastry flour or other finely milled baking flours can be substituted for the rice and oat flour.
• Other nondairy milks can be used to replace almond milk, but the fat in the coconut milk is key to replace the fat from the egg yolk.
• if serving with fresh berries or you prefer a sweeter pancake add 2-3 tablespoons of maple syrup or other sweetener to the batter.

photo: Andy Mann

Andy’s original Instagram photo post

This one has been on my list for awhile, San Jacinto Peak,...

This one has been on my list for awhile, San Jacinto Peak, 10,834’! Pacific Crest Trail side trip, worth it!

Last night’s sunset from the crest of the San Jacinto...

Last night’s sunset from the crest of the San Jacinto range, 6,800’

"It always seems impossible until it is done."

“"It always seems impossible until it is done."”

- Nelson Mandela

Got a little inspiration and motivation yesterday for the UK...

Got a little inspiration and motivation yesterday for the UK classic, Bob Ground Round. Ran the Coledale Horshoe Fell Race (8.5 miles, 3,000’ ascent) then evening talk at Derwentwater Hostel (Bob Graham’s old home) with BGR record holder Bill Bland. His record has stood for over 31 years, 13:53!

Honored to hang with this crew (L to R): Martin Cox, Ricky Lightfoot, Rickey Gates and Billy Bland!