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.
Servings 18
Calories 195kcal
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
- 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.
- Remove the oat and buttermilk mixture from the refrigerator.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, whisk together the eggs, butter and vanilla.
- Add both the flour mixture and the egg mixture to the oat and buttermilk mixture and stir well until the batter is completely combined.
- 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.
- 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.
- 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.
- Heat pancakes individually in the microwave until thawed. Serve topped with peanut butter, sliced banana and honey.
Nutrition
Calories: 195kcal