As soon as my first born child was old enough to require me to make breakfast for her each morning, I started eyeing those boxes of Eggo waffles in the freezer section of the supermarket. They just looked so convenient. But every time I saw them, I would go through a ritual of picking up the box, reading the nutrition facts label, and putting them straight back down. Who knew that those-processed waffles would inspire this deliciously easy recipe for whole wheat pancakes.
One day, while going through my usual Eggo routine, I was struck with the most amazing idea (well, it really wasn’t that amazing, but it seemed it to me at the time). Why don’t I make a batch myself, from scratch, and then freeze them? Better still, seeing as my children don’t even like waffles, why don’t I make pancakes from scratch and freeze them. Better still, why don’t I make whole wheat pancakes from scratch and freeze them. That way I can pop a healthy, homemade pancake in the toaster any time I please, and feed them to my wonderful children.
Now, these deliciously healthy and wonderfully simple whole wheat pancakes are a permanent fixture in our freezer. They can be heated up in a jiffy and covered with maple syrup, banana, or other fresh fruit for breakfast, or low-fat cream cheese or hummus for lunch. For a real treat, they even get to say hi to a spot of nutella every now and then. So if you are looking for an easy, healthy breakfast alternative that can be stored in the freezer, this recipe is for you.
- 1 cup milk
- 1 tbsp apple cider vinegar
- 1 cup whole wheat flour
- 1 tsp sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 egg
- 2 tbsp melted butter
- Combine the milk and vinegar in a bowl and let it sit for a few minutes to curdle (essentially, you are making buttermilk).
- In a large bowl combine the flour, sugar, baking powder and soda, and salt.
- In a separate bowl whisk together the egg, butter, and milk/vinegar mixture.
- Pour the wet mixture into the dry ingredients and stir until just mixed (don't over mix or you will get tough pancakes).
- Heat a skillet over a medium heat, add a touch of vegetable oil, and pour about ¼ cup batter per pancake onto the heated griddle. Once bubbles start to surface, flip the pancake and cook for another minute or so, until both sides are lightly brown.
- Serve with maple syrup, banana, jam, cream cheese, or any other topping of your choice.
1. Find a baking sheet, cake tin, or other freezable dish that will lie flat in your freezer, and line it with parchment paper.
2. Lay the pancakes in a single layer on that dish. If you need to make more than one layer, place a sheet of parchment paper between layers.
3. Place the dish in the freezer for a few hours, until the pancakes are well frozen.
4. Transfer the pancakes into a freezer bag or tupperware and put them back in the freezer until needed.
5. To defrost, remove from the freezer and place in a toaster or toaster oven until warmed through. Alternatively, you could put them in the microwave for about 25 seconds.