Healthy Freezer Pancakes for Tessa

Jul 7th

We are big fans of pancakes and they make the appearance during “breakfast for dinner” pretty frequently. This is the batter I almost always use – beautifully healthy, 100% whole wheat and simple to make up. The leftovers get frozen in bags of two and the recipient is usually my two year old. She LOVES pancakes and I feel great about giving her these. I know there are frozen pancakes/waffles in the freezer aisle at your grocery store, but I guarantee you the ingredient list doesn’t read like this. When I have the time I will make up an entire batch just for the freezer; breakfast for at least 8 mornings prepared in fifteen minutes – gotta love that. 

My mom was very ahead of the curve when it came to feeding her family healthful food; she used to sprinkle wheat germ into our pancake batter and I distinctly remember complaining when the pancakes were “brown” (oh how the tides have turned). The thing about kids is that if it’s what they always get from you, it’s what they come to expect. Instead of going on a health kick in five years and pushing healthy options on your shocked and angry children, make the change now! These pancakes taste as light and fluffy as anything they’d get at a diner (even if the color is slightly off).

I know I’m pushing this like it’s just for kids, but I eat these all the time! I try to limit myself to two (just because anything “bready” is higher calorie) and serve them with a huge scoop of nonfat plain Greek yogurt and lots of fresh fruit. It’s a big happy plate of food.

Freezer Pancakes for Tessa

Makes 14-16 4 inch pancakes

1 3/4 c. white whole wheat flour

1/4 c. wheat bran, wheat germ, or ground flaxseed

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. buttermilk

2 tbsp. honey

1 egg, lightly beaten

3 tbsp. butter, melted and slightly cooled

1. Whisk flour, wheat bran/germ/flax, baking powder, baking soda and salt together in a medium mixing bowl.

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2. Whisk buttermilk, honey and egg together in a second mixing bowl.

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3. Add the liquids to the dry ingredients and fold together with a rubber spatula – stop when still quite lumpy.

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4. Add the butter and continue to fold until batter is cohesive but lumpy.

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5. Heat a nonstick griddle over medium heat and spray with nonstick spray (or coat with butter/oil).

6. Add batter in rounds – if batter is thick you can add more buttermilk by the tablespoon OR just gently goad the batter into rounds with the back of a spoon.

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7. Cool until golden brown and flip – cook on second side until golden brown. Move pancakes to wire cooling rack and continue with the rest of the batter.

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8. When pancakes have cooled to room temperature on wire rack, place in freezer on rack. After about 20 minutes, take pancakes out and place in plastic sandwich bags of 2 pancakes each. Place, stacked, in freezer.

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9. When ready to eat, toast (I usually do two rounds) in toaster and serve.

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