"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."
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
sliced banana
Directions:
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
coconut flour
Directions:
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
pancakes berries
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.
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.
Eggs And Oatmeal
"I typically have three organic eggs, a small container of Irish steel cut oats with organic blueberries and a coffee with half and half." -- Joe Dowdell, CSCS, personal trainer and strength coach
Green Smoothie
"I always eat one of three breakfasts: 1. Green smoothie: I blend 1 cup of spinach, 1 cup of kale, 1/2 a banana, a small handful almonds, 3 to 5 raw Brazil nuts, 1 teaspoon cinnamon, 1 to 2 tablespoons cacao or carob powder and 1/2 a can of full-fat coconut milk 2. Protein: I combine 2 to 3 large scoops of vegan protein with 4 to 6 ounces full-fat coconut milk (unsweetened), 1 to 2 tablespoons of almond butter, 1 teaspoon cinnamon, a handful of organic coconut flakes (unsweetened) and a tablespoon of chia seeds. I like to eat, not drink this, so I simply stir it all together with a spoon. 3) If I have more time, I scramble or fry 2 to 3 eggs from organic, pastured hens in grass-fed butter, ghee, olive oil or coconut oil. On the side, or heated along with the eggs, I include a large serving of dark leafy greens (bok choy, spinach, kale, Swiss chard, mustard greens, etc.), and for added healthy fats, a handful of olives or 1/2 of an avocado, sliced. I add sea salt and pepper to taste and serve with fresh sliced tomato, and often eat wrapped in nori seaweed." -- Ben Greenfield, fitness and triathlon expert, Get-Fit Guy podcast host
Hard-Boiled Egg And Oatmeal
"A typical breakfast is often a hard-boiled egg with a bit of cracked pepper and a dash of sea salt. I'll have a bowl of oatmeal on the side with blueberries, strawberries, flax seeds, walnuts and a splash of vanilla almond milk (and lots of cinnamon). Since I'm now 7 months pregnant, I have a second breakfast mid-morning which consists of a 2 percent Greek yogurt and a banana." --Kristin McGee, celebrity yoga and Pilates instructor
Shake
"The Tracy Anderson Wellness Shake (two scoops) with 1 cup of 2 percent milk, 1 cup of water and usually a little organic chocolate syrup, blended in a blender. Or, blend the following until smooth: 3/4 cup kale 1 cup milk 1 cup water 1/2 banana 2 scoops Tracy's Wellness Shake 2 dates" -- Tracy Anderson, celebrity fitness trainer, creator of the Tracy Anderson Method
Kale And Quinoa
"I alternate between kale and quinoa with my favorite dressing and slow-scrambled eggs on sprouted grain Ezekiel english muffins with avocado, once a week, for a treat. Here's the recipe: 1 cup quinoa (white/red/black or a combo), cooked according to instructions 2 cups steamed kale, broccoli, cauliflower, haricots verts, Brussels sprouts 1 to 2 teaspoons nutritional yeast 1 teaspoon Eden Shake (black sesame seeds, white sesame seeds, dulse flakes) Optional: grilled tempeh, tofu, 1 or 2 eggs, fresh cheese, sliced Sicilian olives Magical Miso Dressing: 150 ml citrus (I love lemon, but play with grapefruit, orange, lime if you wish) 150 ml olive oil 3 to 5 heaping tablespoons of Three Rivers brand Sweet Brown Rice or Chickpea Miso Mix with your hand blender till smooth, or put all the ingredients in a bottle and shake it like crazy." -- Elena Brower, author of "Art of Attention," founder of VIRAYOGA NYC
Scrambled Eggs With Spinach
"I normally have scrambled eggs with spinach, or egg whites sometimes, with a few strips of turkey bacon and wheat toast with a little strawberry jam. I love oranges. And I have coffee, too." --Ramona Braganza, celebrity fitness trainer
Apple Granola Breakfast Strudel
"Apple Granola Breakfast Strudel from Tony Horton's Kitchen: organic apple, organic walnut, organic almond, organic sun flower seed, organic gluten free rolled oats, organic raisin, organic vanilla extract, organic B maple syrup, organic cinnamon and organic blueberries." -- Tony Horton, creator of P90X®
Greek Yogurt With Berries And Nuts
"I love 2 percent Greek yogurt and berries in the morning with about four cashews. This combo gives me the perfect amount of protein, carbs and good fats that I need to be fuller longer. In my new book, Jumpstart to Skinny, I make sure to have just the right about of protein, carbs and fat in each meal so that my energy is up and my body is being nourished properly." --Bob Harper, trainer from "The Biggest Loser"
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