Delicious and Healthy too!
My kids love pancakes and eggs for breakfast, which is fine, except, those things can be time consuming to make from scratch or can get very expensive to buy ready-made. Anyone that has ever tried to get kids ready for school in the morning knows that there is just never enough time. Packing lunches, getting homework gathered up, making sure hair is combed, and making sure everyone is fed is quite a task. So I have figured out a way to make morning less hectic—and save a bit of money in the process!
If you have ever bought a box of freezer pancakes, you probably paid about $3.00 for 8 pancake, or $0.38 per pancake. In our house, we would go through one of these boxes in 2 days—and that can really add up! By making my own, I save money, and I know that there are no preservatives or high fructose corn syrup in there: just pancake mix, egg, milk, and oil, so overall, healthier too! You really do need to read the ingredients in the pancake mix as well; there may be hidden preservatives or fillers in there that you don’t want. I have chosen to get gluten free pancake mix (I like Glutino Gluten Free Pantry). My kids don’t even notice the difference from regular pancake mix!
From one box of pancake mix, I can make approximately 48 medium sized pancakes. Including other ingredients too, my cost comes out to about $0.13 per pancake! This is about double the price when using regular pancake mix (about $0.06 per pancake), but still about 3 times less than buying them ready-made from the freezer section at the grocery store.
Gluten-free Freezer Pancakes
1 c. gluten-free pancake mix
2/3 c. milk
2 Tbsp canola or vegetable oil
Mix all ingredients together in large bowl. Let sit for 5 minutes before making pancakes. I have noticed that the batter thickens and makes fluffier pancakes, rather than using right away.
*Helpful Tip* To make pancakes that are uniform in size and shape, use 1/4 cup dry measuring cup to dip out batter and pour onto griddle for the small pancakes or a cookie scoop to measure out the small pancakes. It’s less messy than pouring out of the bowl or a liquid measuring cup too!
For the small pancakes:
Let cool completely. Cut parchment paper into 4×4 inch squares. Stack pancakes, putting a piece of parchment paper between each to keep them from sticking together in the freezer.
Put in freezer bag for storage throughout the week. Heat 2-3 pancakes for about 50-60 seconds before serving.
For the silver dollar pancakes:
Lay out on a cookie sheet and slide in the freezer for about 10 minutes. I don’t try to stack these or put wax paper in between them because they are so small, they just get put into a plastic freezer bag. Putting them into the freezer on the cookie sheet allows them to be put into the bag frozen so they don’t stick together.
*This post was originally for a guest blog that I did for Simply Save and has been updated.