An easy and healthy recipe for whole wheat oatmeal pancakes. Make a big batch, freeze, then reheat for busy mornings!
It’s the 21st of the month folks! So that means I’m sharing another Recipe Redux recipe. I decided to make whole grain oatmeal pancakes because it fits this month’s recipe theme perfectly: fantastic freezer meals. There’s just something about making and freezing a big batch of pancakes that makes me feel like an accomplished cook. And Mom. And registered dietitian. Mainly because I know when the Serbinski crew wakes up, I can present them with homemade, whole wheat pancakes in minutes!
Like most parents, the idea of making homemade pancakes in the morning is a nice idea. But it’s just that. An idea. Mornings— whether you are getting kids ready for school or childcare or just balancing the chaos that comes when the whole family wakes up— can be stressful. So I like to make a batch of these on Saturday or Sunday, and freeze for the week ahead.
To freeze the pancakes, place a sheet of wax paper between each pancake and stack them together. Then wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. While I typically use a batch within a few weeks, they usually keep for about 3 months in your freezer.
To reheat, place a frozen pancake on a microwave-safe plate [uncovered] and microwave on high for about one minute. You can also reheat the pancakes in your toaster for a few minutes.
So when you want to make breakfast from scratch but have little time to do so, make a batch of these whole-grain banana oatmeal pancakes. Freezing and reheating them makes life SO much easier!
What’s great about these whole grain oatmeal pancakes is that they are not just breakfast food IMO. They make a hearty lunch or dinner too! They are simply delicious served with fresh fruit, yogurt, and a glass of milk [and bacon, Ted had me throw that one in there].
- ½ cup old fashioned oats
- 1½ cups whole wheat flour
- 1 egg
- 1 medium sized banana
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1-1¼ cups milk
- Add all ingredients to a medium sized bowl. Mix until combined.
- Heat skillet over medium heat. If skillet is not non-stick, use oil or butter to grease to prevent batter from sticking.
- Pour batter [1/4 cup per pancake] into skillet and cook about 2-3 minutes each side. Coat skillet again with nonstick spray for each pancake or batch of pancakes.