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Oatmeal Pancakes for the Freezer by Foodtastic Mom #freezerfridays

Oatmeal Pancakes for the Freezer

A little prep goes a long way with these Oatmeal Pancakes for the Freezer. Make a couple of batches and have healthy, hearty and tasty breakfasts on the run all week long.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18
Calories 195 kcal
Author Foodtastic Mom

Ingredients

  • 2 cups old-fashioned (rolled) oats
  • 2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs lightly beaten
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract

Instructions

  1. Combine the oats and the buttermilk and stir well until oats are completely coated. Store in a bowl covered with plastic wrap overnight in the refrigerator.

  2. Remove the oat and buttermilk mixture from the refrigerator.

  3. Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.

  4. In a separate bowl, whisk together the eggs, butter and vanilla.


  5. Add both the flour mixture and the egg mixture to the oat and buttermilk mixture and stir well until the batter is completely combined.

  6. Heat a non-stick griddle to about 375 degrees (medium to medium high). Drop the pancake batter onto the hot surface using a muffin scoop or about a 1/4 cup measuring cup. Cook pancakes until bubbles form throughout the pancakes. Flip and continue to cook through. I made 18 pancakes with this recipe.

  7. Place the cooked pancakes onto a parchment paper lined baking sheet (placing parchment paper between each layer of pancakes so they don't stick together). Allow to cool completely.

  8. Transfer the pancakes stacked on the sheet pan to the freezer. Freeze for a couple of hours and transfer frozen pancakes to a freezer safe (gallon-sized) bag.

  9. Heat pancakes individually in the microwave until thawed. Serve topped with peanut butter, sliced banana and honey.