Healthy Freezer Pancakes Recipes
HEALTHY FREEZER PANCAKES
I needed to serve my 3-year-old something better than all those sugary cereals for breakfast, so I came up with this.
Provided by Megan Rae
Categories Whole Grain Pancakes
Time 40m
Yield 14
Number Of Ingredients 7
Steps:
- Combine pancake mix, coconut milk, berries, banana, oats, and flaxseed meal in a food processor or blender; puree into a smooth batter.
- Melt coconut oil in a large skillet over medium heat. Drop large spoonfuls of the batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until pancake is browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Arrange pancakes on a wire rack; let stand until completely cool, about 20 minutes. Wrap each pancake individually in plastic wrap and place in a large resealable plastic bag. Transfer to the freezer.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 20.4 g, Fat 5.9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 279.4 mg, Sugar 1.6 g
BAKED PANCAKES RECIPE (FREEZER MEAL)
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
- Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
- (If freezing, follow directions above recipe.)
HEALTHY FREEZER PANCAKES
I needed to serve my 3-year-old something better than all those sugary cereals for breakfast, so I came up with this.
Provided by Megan Rae
Categories Whole Grain Pancakes
Time 40m
Yield 14
Number Of Ingredients 7
Steps:
- Combine pancake mix, coconut milk, berries, banana, oats, and flaxseed meal in a food processor or blender; puree into a smooth batter.
- Melt coconut oil in a large skillet over medium heat. Drop large spoonfuls of the batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until pancake is browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Arrange pancakes on a wire rack; let stand until completely cool, about 20 minutes. Wrap each pancake individually in plastic wrap and place in a large resealable plastic bag. Transfer to the freezer.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 20.4 g, Fat 5.9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 279.4 mg, Sugar 1.6 g
BUTTERMILK PANCAKES THAT FREEZE WELL
Make and share this Buttermilk Pancakes That Freeze Well recipe from Food.com.
Provided by dteague
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the flour, baking soda, baking powder, and salt.
- Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth.
- Add the melted butter and sugar.
- Using a 1/4 measuring cup, scoop up batter and fry on a greased griddle between 325-350 degrees.
- To Freeze: Allow pancakes to cool completely after cooking. Then, line a cookie sheet with parchment paper and place pancakes on sheet without touching each other. Add another layer until all are flat and ready to freeze. Place in freezer until solid. Removed from freezer and add to gallon sized freezer bag and label. Reheat on griddle, microwave, or toaster.
Nutrition Facts : Calories 79.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 23.1, Sodium 213.4, Carbohydrate 11.9, Fiber 0.3, Sugar 2.2, Protein 3.1
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