Whole Wheat Freezer Pancakes

Shakes are my favorite breakfast for the kids as I get the opportunity to pump their little bodies full of things like spinach, flax seed, turmeric and blueberries to start off their day. Shakes are no longer my kids favorite breakfast, for the same reason. We compromise with shakes every other day, and pancakes are usually the counterpoint.

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 when they’re young. These pancakes taste as light and fluffy as anything they’d get at a diner (even if the color is slightly askew).

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 and serve them with a huge scoop of plain Greek yogurt and lots of fresh fruit. It’s a big happy plate of food. Most pancakes freeze well, but since these are my freezer pancakes, I’m sharing them with you for the same reason.

Whole Wheat Freezer Pancakes

Makes 14-16 4 inch pancakes

3 1/2 c. white whole wheat flour

1/2 c. ground flaxseed

4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 c. buttermilk

1/3 c. milk

1/4 c. honey

2 egg, lightly beaten

6 tbsp. butter, melted and slightly cooled

1. Whisk flour, flax, baking powder, baking soda and salt together in a very large mixing bowl.

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

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

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

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

6. Add batter in rounds.

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.

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.

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