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!

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!

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.

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!

Heat up a non-stick griddle or large pan on the stove, and cook until a few bubbles appear.

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!

Flip the pancakes over, and cook a few more minutes.

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!

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.

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!

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.

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!

Freezer Whole Grain Pancakes- Made with spelt flour and rolled oats. Super fluffy and satisfying!
5 stars (3 ratings)

Freezer Whole Grain Pancakes

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 22 pancakes

Ingredients  

  • 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

Instructions 

  • 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.
Course: Breakfast
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Thanks for your site. There are a lot of delicious options. But this spelt flour is definitely not for me. ?
    I can’t find a way of enjoying the taste.

  2. Love these pancakes! My kids love them too, which is always helpful! Do you think it would work to use date sugar or maple sugar instead of white sugar?

    1. Sure! Whole wheat, whole wheat pastry, white whole wheat, regular flour, gluten free, oat should all work fine here.

  3. These are delicious! They “work” wonderfully, just like the other recipes from Nora I have tried.  I use WW pastry flour because I don’t stock spelt flour. 

    I’m wondering for these and other muffin/quick bread-type recipes, can I sub maple syrup for cane sugar? In what proportion? I’d love to cook with less refined sugar,  but I’m afraid to tinker with the recipe myself as I find vegan baking a bit of a science…

    1. Thanks so much! Subbing maple syrup for sugar can be a bit difficult because it is a liquid. So for pancakes, it probably wouldn’t make much of a difference, though I might use a little less maple syrup than sugar. When it comes to muffins or quick breads it won’t work as well. You would need to take away liquid somewhere else to make up for the extra liquid in syrup. You can play with it, but it kinda becomes a different recipe at that point. Hope that helps!

  4. These were delicious! Thank you so much for a great family recipe 🙂 My two girls and hubby loved it! It’s been harder to transition the kiddos to plant based so when we find awesome recipes that pack in healthy ingredients the kids might now otherwise eat, I’m especially thrilled. I’m equally excited I have extras in the freezer for an easy morning breakfast another day.

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