I borrowed eggs from my kind neighbor & whipped out a double batch of these yummy, healthy pancakes for the freezer. I clipped the recipe from a magazine, but I can't seem to locate the link. Here's the recipe--the girls love 'em, and so does their mama! Daddy, though? Not so much. More for us!
Whole Wheat Banana Pancakes
2-1/4 c. whole wheat flour
2 T. sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 t. cinnamon
1/4 t. nutmeg
3 T. oil or melted butter
2 c. buttermilk
1 t. vanilla
2 bananas, mashed (other fruit options: 2/3 c. mashed or pureed blueberries, or pumpkin)
Mix dry ingredients in a large bowl.
Mix wet ingredients in a small bowl.
Pour wet into dry and mix thoroughly. Batter will be thick.
Pour by 1/3 cupfuls onto prepared griddle or pan & cook til golden brown.
Yield: 14 pancakes
To freeze, cut 14 squares of wax paper. Stack cooled pancakes, separated by wax paper, and place in a large Ziploc or other freezer container. I'm told they'll keep for about a month, but we don't let them sit around long enough to find out!
To reheat, pop frozen pancakes in a toaster, just as you would frozen waffles. Or heat in the microwave.
And my freezer cooking list is complete! What a great feeling!