These Freezer Whole Grain Pancakes are oh so fluffy and satisfying. They will surely fill your kids up until lunch time, with healthy ingredients such as spelt flour, oats and ground flaxseed. This recipe makes a lot, so freeze a bunch to have on hand for easy breakfasts all week long!
These Freezer Whole Grain Pancakes fit the bill for a healthy breakfast that is also delicious and budget friendly. My kids like them with a little drizzle of maple syrup. To make them a little more nutrient dense, top with some blueberries or banana slices.
First, make the pancake batter for these Freezer Whole Grain Pancakes. If it’s too thick, add a little water.
Heat up a non-stick griddle or large pan on the stove, and cook until a few bubbles appear.
Flip the pancakes over, and cook a few more minutes.
Look at that fluffy thickness! Serve hot with peanut butter, vegan butter, pure maple syrup, blueberries, strawberries, or banana slices. The possibilities are endless.
Consider making a batch of Smoky Baked Tempeh Bacon to go alongside these pancakes. YUM.
Freeze the leftovers in large ziplock freezer bags. Let cool completely before freezing. To re-warm, simply stick the pancake either in the microwave for about 1 minute until warm, or warm in a toaster oven until heated through.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
- 4 cups Spelt Flour
- 1 1/2 cups Rolled Oats
- 1/4 cup ground flaxseed
- 1 1/2 teaspoon salt
- 2 1/2 tablespoon baking powder
- 2 teaspoon cinnamon
- 1/2 cup organic sugar
- 1/2 cup applesauce
- 1 tablespoon vanilla
- 4 cups almond milk unsweetened
First, combine your dry ingredients in a large bowl.
Next, whisk together all wet ingredients in a medium bowl.
Pour wet mixture into dry, and mix until combined. Try not to over mix. You may need more liquid depending on the flour you use. If the mixture is too thick, add a little water.
Heat a pancake griddle or other large pan over medium heat. You might need to spray your pan with a little oil so they don’t stick. When hot, drop small ladle fulls (about 1/3 cup) on to the pan. When bubbles appear, flip the pancake over and cook for a few more minutes.
Serve hot with maple syrup, nut butter, blueberries or banana.
Freeze leftovers: Place cooled pancakes in freezer ziploc bags, seal tightly and place in the freezer. Should keep for at least a month. When ready to serve, pull frozen pancake out of bag, and either microwave for 1-2 minutes or warm in a toaster until heated through.