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 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 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!
- 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.
What’s great about these whole grain oatmeal pancakes is that they are not just a 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].
Be sure to check out other fantastic freezer meals from fellow Recipe Reduxer’s. And if you have the time, check out my Pinterest board dedicated especially for freezer meals.
I’m a huge fan of pancakes reheated in the toaster. It helps them to come out nice and crispy in their texture. I typically will take pancakes and dip in PB-greek yogurt for a healthy snack or quick breakfast!
I’ve never reheated in the toaster. Trying that!
Sounds like we both enjoy freezing whole grain pancakes! Looks yummy!
Yay for homemade pancakes!
I love heaving freezer meals at the ready when it comes time for breakfast. These pancakes look simple and healthy. Definitely giving these a shot.
I’d love to hear what other freezer breakfasts you make!
Such a great idea, Katie. Makes it easy for kids to pull them out and pop them in the toaster before school.
Yes! They can definitely help with this breakfast!
These look so good Katie! I love that you include banana and oats in them. Great idea! Thank you1
I’m all about freezer pancakes – in fact, it’s really the only recipe I make ahead and freezer! Great for dinner too – want to try your oatmeal version – yum!
They are so hearty!
Pancakes are one of my favorite freezer friendly meals.
Mine too!!
I love these! Freezer pancakes are a great idea – it does make me feel more accomplished because I know they were homemade and not the store bought kind full of who knows what. I never thought to wrap them in tin foil before, though. I think that will help prevent any freezer burn – thanks for the recipe and tips!
I’ve found its the only way I can do it without freezer burn!
I can’t seem to get this recipe to work. I’ve tried three times now and even tried using a blender but it comes out as a dough instead of a batter. I had to add milk to make it work.
Any thoughts as to why this keeps happening?
Jen— it’s because I forgot to add milk to my recipe ingredient list!!!!!!!!!! Oh my gosh. Talk about a sleep deprived Mom. Thanks for catching that. I’ll update when I’m at my computer tonight!
And I use about 1-1.5 cups milk!
Is it possible to not use a banana? Would it make a big difference? Thanks!
Hi Caroline! I’m not 100% sure as I think the banana helps to bind and add texture. You could try a 1/2 cup of applesauce!! Or another egg 🙂
Caroline, did the applesauce or extra egg work for you? I’d love to try this recipe but I’m allergic to bananas. Thanks