Over here at my house, we’re firmly back into our crazy back-to-school routine. Bedtimes, early morning alarms, and lots of after-school activities that keep us running around can leave many of us exhausted and looking for ways to make life easier. And let me tell you, these easy and healthy freezer pancakes make my life SO MUCH EASIER.
Because: A.) I’ve learned that if I present my five-year-old with pancakes for breakfast, SHE ACTUALLY EATS, and B.) I can make these pancakes cheaper and with healthier ingredients than anything I can buy in the store.
Healthy Freezer Pancakes?
What makes this recipe healthier than others is the addition of oats. Oatmeal is incredibly nutritious and chock full of vitamins, minerals and antioxidants!
Because of all the fiber, it keeps little bellies full longer, and also helps regulate blood sugar. I like to vary the toppings to add in some healthy fats and proteins, to make a well-rounded meal.
We have a rule at our house that maple syrup is JUST for the weekends, and so during the week, I let her choose from pancake toppings like greek yogurt and berries, a smear of peanut or almond butter with bananas, or even some grass-fed butter and a good quality jam (we like brands that have no added sugar and get their sweetness just from the fruit).
Now – I don’t know about you, but I don’t have time every morning to make up a fresh batch. Instead, I make a large batch every few weeks, cook and freeze them for a super quick breakfast! (Also on morning freezer rotation at my house are these healthy grain-free Lemon Blueberry muffins and the not-healthy-at-all-but-totally-worth-it Belgian waffles. That’s my version of #balance!)
Healthy Freezer Pancake Recipe
2 cups flour
1 cup oats (quick cooking)
2 T oil (I used olive oil, but you can use canola, melted butter, or avocado oil)
2 tsp baking powder
1 T sugar
2 cups milk
Mix together all ingredients until well incorporated. This batter makes thicker, “hotcake” style pancakes. If your little one prefers thinner ones, increase the milk until you get the consistency that you like.
Heat griddle over medium-high heat. I like to add a little butter to the griddle as it adds to the flavor of the pancakes and aids in browning, but this is totally optional.
I love using a large electric griddle because I can make several at a time.
Using a quarter cup measure, I like to evenly scoop batter onto the griddle. If you prefer a thicker hotcake style, leave as is. If you would prefer a little thinner pancake, you can use the back of your spatula to spread the batter out a bit more. My little one likes both, so I usually do a mix.
Wait until pancakes are cool.
Using a square of parchment paper in between each pancake, stack up and place in freezer bag.
Label and freeze.
*I like to save the parchment squares in the same bag so I don’t have to cut them again when it’s time to restock my pancake stash.
Easy and Healthy Freezer Pancake Recipe in Pictures
I like to switch it up so that some are thicker and more like hotcakes (left) or thinner like a traditional pancake (right).