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Whether you’re flying to a competition or on the road all day long, the last thing you want to do is juggle containers or be tempted by processed treats. Instead, try Cathy Savage’s travel friendly, portable oatmeal pancake:
- 7-8 egg whites
- 1 cup dry oatmeal
- Chopped banana or 1/3 cup of raisins
- Mix seven to eight egg whites, a cup of dry oatmeal and a touch of water in a nonstick skillet. You can also add a chopped banana or one-third cup of raisins.
- When the pancake starts to firm up, flip it over and cook it through. Put the pancake in the fridge to let it harden, then toss it in a ziplock bag so that it’s ready for any trip. If you’re on extensive travel, eat half the pancake for meal one and the other half for meal two.