Flourless (wheat) pancakes plus afternoon jog

I haven't been eating much wheat/flour over the last few years as high levels of gluten leads to inflammation in the body, especially your joints. If your younger, this is most likely a non issue.

So I had various ingredients from several attempts at flourless breads (most were not so good). I made this flourless pancake mix from a few years of baking and in the kitchen. So here goes:

This is enough for about 3 pancakes:
1/2 cup almond flour
1/2 cup of oat flour
1/8 cup of tapioca flour
1/8 cup of gluten free all purpose flour (Bobs redmill)
1/8 teaspoon salt
1/4 teaspoon baking powder
drop of vanilla
1 egg
Organic soy milk

I made oat flour by using a small food processor

The wet ingredients, I did not measure the soy milk, just poured it in to get a batter consistency.

Melt some butter on a skillet on medium and drop 3 equal sized scoops of batter down, once you see small bubbles on the top side of the pancakes, turn them over.

Put on any type of fruit on top and your favorite syrup, I used agave. You can put in blueberries in the pancakes before flipping them over too!
They do not rise as much as your typical flour pancake, but they taste pretty good!

Guess I'll kill two birds with one stone and add my run this afternoon. Just 2 miles, the rain stopped from early this morning and it was about 53* F and breezy. (I debated not going...)

GPS data is from a Garmin Vivoactive HR, Wahoo fitness HRM.
I focused on increasing my cadence and started out around 167 or so but could not hold the turnover. I ended up at 160 with an average of 165 which has been higher than most of my previous runs.
Even though my cadence was lower, my heart rate was on the high side at 162 compared to starting around 135.

The good thing about today's technology is that you can see exactly how your cardio and fitness is doing by numbers.