Recipe - Heat & Eat Pancakes

Here is an easy from-scratch pancake recipe which you can use for the "Pigs in a Blanket" breakfast idea in the previous post (or just eat them as is!). The recipe describes how to freeze them for later use - a quick breakfast when you are on the run, but want something home-made and not junky fast-food.

Heat & Eat Pancakes

Image via WikipediaWhat You Need:
2 1/2 C milk (preferably whole, non-homogenized)
2 free-range eggs
1/3 C extra-virgin coconut oil, melted (or other healthy cooking oil - see our previous post on healthy cooking oils here)
1 tsp vanilla
1/4 tsp salt
1/4 C honey or maple syrup
1/2 C whole wheat flour
4 tsp baking powder
Couple of dashes of cinnamon (optional)
Enough all-purpose flour to thicken batter to your liking
Wax paper cut in pancake-sized squares
Freezer bags

Cooking Instructions:

• Place the milk, eggs, oil and vanilla into a large mixing bowl. Whisk until just blended together.
• Add the salt and honey or syrup. Beat until smooth.
• Add the wheat flour and baking powder. Beat until smooth.
• Add just enough all-purpose flour to thicken batter to your liking.
• Heat a griddle over medium high heat. Griddle is hot enough when a drop of water dances on the griddle.
• Pour about 1/2 C batter onto hot griddle.
• Cook until pancake begins to bubble and edges begin to dry.
• Flip and cook about 2 minutes or until both sides are lightly brown.
• Continue cooking until all the batter is used.

Freezing Instructions: 

• Cool pancakes completely.
• Place a piece of wax paper on a flat surface.
• Place a pancake onto the wax paper.
• Place another piece of wax paper on top of the pancake.
• Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.
• Place into a freezer bag and freeze up to 6 months.
• To reheat, just drop into the toaster. Toast 2 cycles if necessary.