Freezer Cooking Session & Recipe: Blueberry Butter Pecan Pancakes!

 

Hello again, savvy savers! Today finds us with another awesome recipe, and today’s recipe features two of my favorite cooking elements, healthy cooking, and affordable freezer-cooking methods! Today I will be sharing with you my recipe for Blueberry Butter Pecan Pancakes! Something to note, I do not buy pre-made pancakes, I generally make pancakes in larger batches, seasonally, freeze them, and eat them on weekends as part of my Weekly Menu Series. I find that homemade pancakes not only taste better, but make me feel better, as they are not loaded with unnecessary ingredients; I make 48 pancakes for $3.35 and these pancakes freeze for up to six months at a time! This is a savings of 75% off the average price at Walmart and Target! Please note, the original recipe makes 4 servings; we are making four batches and freezing.

 

 

Here’s how I make them:

 

Ingredients:

6 cups all-purpose flour
1 Cup Wheat Germ
8 tablespoons white sugar, or splenda
8 teaspoons baking powder
4 teaspoons salt
4 eggs, beaten
3 cups milk
1 cup Butter Pecan Flavored Coffee Creamer
8 tablespoons coconut oil, 1/2 teaspoon per pan, per batch
1 Teaspoon Cinnamon
1 Tablespoon Vanilla Extract
1 Teaspoon Almond Extract
1 Pint Blueberries, Fresh or Frozen

 

Directions:

1) In a large bowl, mix flour, wheat germ, cinnamon, sugar, baking powder and salt. Set aside.

2) In a separate bowl, mix milk, extracts, creamer, and eggs.

3) Make a well in the center of your first bowl, and pour in milk, egg and oil. Mix until smooth, then let sit for 2 minutes.

4) Heat a lightly oiled griddle or frying pan over medium high heat.

5) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

6) After 1 minute, add six blueberries to each pancake, let sit an additional minute, and then flip.

7) Brown on both sides, and serve hot.

8) For immediate serving, top with greek yogurt, fresh berries, and a drizzle of maple syrup or honey.

 

 

 

To Freeze:

1) Let pancakes sit on plate to cool for 1 minute.

2) Transfer pancakes to a baking sheet lined with parchment paper or baking liner.

3) Place in freezer for 1 hour, or until stiff.

4) While your pancakes are freezing, prepare ziplock baggies for the pancakes; labeling unfilled baggies is best.

5) After 1 hour, place 4-6 pancakes in each bag, making sure to remove any excess air pockets, and then re-freeze.

6) Remember to add the batch to your freezer inventory list, and keep it on rotation until used.

7) To reheat, microwave for 30 seconds!

8) Enjoy!