by Jodie Fitz
Honey-Oat Pancakes
We are back to the ‘rush hour’ mornings and I’m back to meal planning! One of the ways we survive is by using the weekends to make recipes that can be frozen for grab & go moments. One of the recipes we make occasionally throughout the year are various pancake recipes. This weekend we made Honey Oat Pancakes.
Note: This recipe is doubled so that we have plenty for freezing.
2 cups Price Chopper flour*
1/2 to 3/4 cup Price Chopper oats (old-fashioned)
2 cups low fat Price Chopper milk
2 Price Chopper eggs
1/2 cup Price Chopper honey
1/4 cup Price Chopper canola oil
1 1/2 teaspoons Price Chopper vanilla extract
1 1/2 tablespoons Price Chopper baking powder
1 1/2 teaspoons Price Chopper cinnamon
3/4 teaspoon Price Chopper salt
Place the milk, eggs, honey and oil into a bowl and whip it together. Then add in all of the dry ingredients; the flours, oats, baking powder, cinnamon and salt. Whip it all together until the batter is mixed thoroughly.
Heat a griddle with medium heat and coat it with butter or non-stick cooking spray. Pour the batter into individual circles and cook the pancakes on low heat. Cook until the batter looks cooked on the one side, with the batter bubbling on the other before flipping to finish cooking the pancakes thoroughly.
*Flour: Try using 1/2 whole wheat mixed with 1/2 all purpose flour to introduce whole grains. Or, Gold Medal sells a 50/50 mix that you can purchase at the supermarket.
Freezing the Pancakes: I let the pancakes cool completely, wrap each one in waxed paper and place them into a freeze tight bag. We personally heat them in the toaster on busy mornings, but a microwave can be used.
Jodie Fitz
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www.pricechopper.com/fresh-ideas/kids-cooking-club
