Make Ahead Whole Grain Pancakes

This is my go to quick breakfast for the kids! Just add some fruit on the side and you have a healthy and delicious breakfast in no time!

I make these on the weekend and freeze them to use later in the week, just make sure to put a small piece of parchment paper between each pancake to make it easier to separate when frozen, and freeze them in an air tight container!

Once frozen you can just warm them up in a toaster or microwave oven. For the toaster oven put them in the lightest setting, and for the microwave 30 seconds for each pancake is enough!

If you use wheat germ, make sure to refrigerate it after opening. As far as flaxseeds, I like to grind them as needed. You can use a spice or coffee grinder. Buying them ground might mean they’ve been sitting there for a long time possibly losing nutritional value, so I personally like to buy them whole, grind them, and use them within a week.

As far as the flour I prefer to use buckwheat as it is higher in fiber, but all-purpose flour is fine, although nutritionally not as good.

When I make them with chocolate chips my kids eat them without any syrup. You can also make blueberry pancakes, or once cooked top with berries, or apple butter and walnuts! This last one is my personal favorite!

Yields about 16 pancakes.

Ingredients

• 1-1/2 cups of low fat milk
• 1/4 cup apple cider vinegar
• 1 cup whole wheat flour
• 1/2 cup wheat germ or wheat bran
• 1/2 cup buckwheat flour or unbleached all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 Tablespoons ground flaxseeds
• 3 Tablespoons olive oil
• 2 eggs
• 1 teaspoon vanilla extract

Directions

• Add apple cider vinegar to milk, mix and let it stand while you prepare the rest of the ingredients.
• Combine all dry ingredients in a large mixing bowl.
• Whisk eggs, olive oil and vanilla extract together and pour into milk-vinegar mixture.
• Pour wet ingredients into the bowl containing the dry ingredients. Mix well using a whisk until lumps are gone and mixture is smooth. Let it stand while griddle or pan preheat.
• Preheat a griddle or large pan to medium-high heat. A good test to know a pan or griddle is at the right temperature is to splash a bit of water on it, if it sizzles and evaporates right away is ready!
• If you’re using a non-stick griddle or pan you don’t need to add oil to the pan, just make sure you preheat it properly. Pour batter in 1/4 cupfuls and cook until bubbles start to appear. Flip with a spatula and cook until browned on the other side.
• If you’re planning to freeze them, place them in a cooling rack. Once the pancakes are completely cooled you can freeze them.
• Optional: You can add 3/4 cup of chocolate chips, or 1 cup of blueberries to the mixture before cooking.

A printable PDF version of this recipe will be available for easy saving, sharing, or keeping on hand for busy days.

Make Ahead Whole Grain Pancakes