Early school mornings are a hard thing for me and my family to get used to. During the school year, I get in the routine of making healthy freezer breakfast foods in bulk. Having a healthy breakfast ready to eat makes our morning a little less stressful and helps us get out the door in time. I feel better sending my kids off to a long day of school with more than cold cereal in their bellies.
Last week I shared some super yummy Pumpkin Apple Muffins. Another healthy breakfast I like to make is Brown Sugar Oatmeal Pancakes.
My KitchenAid stand mixer has the perfect size, 6-quart, bowl for a quadruple batch. After mixing all the dry ingredients together, I add the liquids. Adding the eggs and buttermilk first, I then use the same milk measuring cup for the oil.
Using a 1/4 cup measuring cup, I pour and cook the pancakes on my large electric griddle. (Side note: My griddle is going on 15 years! It was a wedding gift and it’s been used and loved well all these years.)
After the cooked pancakes have cooled, slide six into a freezer quart-size bag and place flat in the freezer. To thaw, take a bag out at night, before bed, and place in the fridge. In the morning, pop a pancake in the microwave or toaster to heat.
Like I mentioned above, these are really good to eat plain. Syrup and toppings are not needed if you are running out the door and need to take it with you. This usually makes over 40 pancakes with a quadruple batch.
BROWN SUGAR OATMEAL PANCAKES
10 TB oats
1/2 cup flour1/2 cup wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
2 TB vegetable oil
1 cup buttermilk
Mix all ingredients together in a large mixing bowl.
To Freeze: Place in a freezer zipper bag and lay flat in freezer.
To thaw: Place freezer bag in fridge over night. Heat in microwave
or toaster to eat.