This is my very first post on my new blog, Plant Strong Family. I will be sharing my favorite recipes and ideas about feeding your family a whole foods plant based diet.
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. These will keep your school age kids full until lunch time!
The recipe makes a ton of pancakes. I stick the leftovers in a large freezer bag (or two) and then I have breakfast for at least a week for the kids!
- 4 cups Spelt Flour
- 1 1/2 cups Rolled Oats
- 1/4 cup ground flax
- 1 1/2 tsp salt
- 2 1/2 tbs baking powder
- 2 tsp cinnamon
- 1/2 cup organic sugar
- 1/2 cup applesauce
- 1 tbs 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.