#freezerlovefriday breakfast series

Summer is almost over! For our family it doesn't mean a huge change, since Lucas is not in school, but it does mean the return of school traffic and an emptier child watch at the gym! Mornings can be hectic in our house and if I don't have a good option for Ryan to grab and go, he doesn't eat breakfast. You MUST have your wheaties, if you want to have a good day, right? I am more of a "must have my coffee, before talkie," kinda girl, but we all must eat!

I thought I would do a few weeks of breakfast #freezerlovefriday to help everyone make the transition. My breakfast burrito post was such a hit, so I know these posts will help some of you. 

The first breakfast in the series will be pancakes!! We love pancakes in this house, but we don't always have the time to make a fresh batch. I have found the easiest thing to do is to make pancakes for dinner (I LOVE breakfast for dinner) and double the recipe, this way we have plenty of time to make a big batch and freeze the leftovers. These are super simple for Ryan to take to work and for Luke and I to heat up on a busy morning.

This is a pancake from scratch recipe, you will never go back to the packaged ones after this. It is simple and if you bake (even once a year) you should have all ingredients in your pantry. 


1 ½ cup whole wheat flour
3 ½ t baking powder
1 t salt 
¼ t cinnamon 
1 t vanilla
1 TB white sugar
1 ½ cup cup milk
1 egg
3 TB melted butter 


Heat skillet on medium to high heat. Make sure to use Pam or some other nonstick. 

In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. Mix well. Add milk, egg, vanilla and melted butter into the bowl. Mix all ingredients until well combined. 

You can add anything you like to spice up the pancakes. We love banana pancakes (the song as much as the food), and blueberry pancakes. 

Using a 1/4 measure cup, drop pancake mix onto a preheated skillet. Wait till the batter bubbles and flip. Once completely cool, remove and keep warm until serving time. 

Cook all of your batter, eat some and set some aside to cool in order to freeze for later! 
We love using Agave in the Raw as a substitute for syrup! In fact, Luke has only had real syrup a handful of times. It has just enough sweetness and doesn't have as much sugar. Of course, syrup is always good too! 

Ok, now for the freezing. It has a few more steps than the typical #freezerlovefriday post. The idea is to keep the freshness and keep it simple to grab n' go. 
Remember, you should double this recipe if you are wanting to freeze. 

Step 1:
Layer a baking sheet with parchment paper. Place completely cooled pancakes on the sheet, single layered. If doing more than one layer make sure to separate with parchment paper. Cover with parchment paper and place in freezer for at least 6 hours. We do it overnight, but no longer. 

No those aren't burnt pancakes, I LOVE adding my vegan chocolate shakeology to banana pancakes. So yummy! 

Step 2:
Remove from freezer once completely frozen and place in plastic bags. I will typically do 2-3 a bag, since I rarely heat one at a time. 

Reheating options :
Remove from bag and microwave on a safe plate for 1.5 to 2 minutes. It is completely OK to stack the pancakes while microwaving. 

Preheat toaster oven or oven to 350. Line a baking sheet with parchment paper and cook for 10-15 minutes, until pancakes are heated through. 

That is it! You have a very easy grab n' go breakfast option for your family. Let me know if you try this out and what you added to your pancakes. 
Look for more breakfast #freezerlovefriday posts in the coming weeks and let me know if there is anything else you want to see!

Happy freezing, 

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