Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

8-Grain Strawberry Pancakes I first cooked these pancakes after a 20-mile run in a northern Minnesota winter, and the experience taught me two things: first, that I could create a creamy, sweet texture without eggs or milk, and second, that there were an awful lot of grains in the world that I had never heard of. Whole-grain flours can be found in health food stores, or, if you have a high-powered blender like a Vitamix, you can make fresh whole-grain flour like I do. Grind together any combination of whole grains to make a total of 2 cups of flour. The ground chia and flax act as a binder to replace eggs. In addition to tasting great, the pancakes contain plenty of carbs and protein. It’s the perfect food for a long morning run, both before and during. I often carry leftovers on the trail. ¼ cup spelt flour ¼ cup buckwheat flour ¼ cup whole wheat flour ¼ cup oat flour ¼ cup millet flour ¼ cup rye flour ¼ cup barley flour ¼ cup corn meal ¼ cup ground flax seed or chia seed 2 teaspoons baking powder ½ teaspoon sea salt 2 cups non-dairy milk (see recipe for rice milk, page 17) 3 tablespoons olive oil 2 tablespoons agave nectar or maple syrup 1 teaspoon vanilla extract 1½ cups frozen or fresh strawberries, chopped 1 teaspoon coconut oil Maple syrup or fruit sauce, for serving Combine the flours, ground seeds, baking powder, and salt in a mixing bowl. Add the milk, olive oil, sweetene...