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Healthy Freezer Pancakes

Megan Rae

"I needed to serve my 3-year-old something better than all those sugary cereals for breakfast, so I came up with this."
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40 m servings 142 cals
Original recipe yields 14 servings (14 pancakes)

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  • Prep

  • Cook

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  1. Combine pancake mix, coconut milk, berries, banana, oats, and flaxseed meal in a food processor or blender; puree into a smooth batter.
  2. Melt coconut oil in a large skillet over medium heat. Drop large spoonfuls of the batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until pancake is browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  3. Arrange pancakes on a wire rack; let stand until completely cool, about 20 minutes. Wrap each pancake individually in plastic wrap and place in a large resealable plastic bag. Transfer to the freezer.


  • Cook's Notes:
  • You could use pureed carrots, apples, squash, pumpkin, etc. in the batter as well.
  • To heat when frozen, remove from plastic wrap and microwave for 45 seconds to 1 minute.

Nutrition Facts

Per Serving: 142 calories; 5.9 g fat; 20.4 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 279 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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These are really good. I made a big batch to freeze but ate a couple as soon as they were off the griddle. I used apples instead of berries, as mentioned in the notes. They stay moist when rehea...

Very good. Made with a gluten free pancake mix and it turned out great.