Recently, I (Emilie) attempted to do a full freezer cooking day. I didn’t blog about it because honestly, I thought it was going to turn out terribly and I should get one under my belt before I added the extra stress of posting pictures and recipes. I’m happy to report that it wasn’t a total disaster, but I hated it. The mess afterwards was so overhwhelming.
Sorry about the ridiculous picture above. I had nice, pretty pictures for you of my frozen pancakes and individual sized frozen syrups but my mother-in-law deleted them. She hates me. Or, maybe she hates you. I don’t know but either way she insists it was because it was the Sophie’s choice of camera memory cards. The pancakes or my adorable children. I guess she made the right choice.
I realized from the freezer cooking day how helpful it was to have meals stashed in the freezer. As an alternative to cooking several items at once, I’m trying to make a large batch of one item a week. I’ve started with pancakes, waffles and granola (which actually isn’t freezer cooking, just batch cooking).
Speaking of my adorable children, can you tell they like reheated pancakes? I told them to say cheese but they just kept eating and asking for more. They normally wear shirts. Just kidding, they don’t. Truth be told, I only make them wear clothes when we leave the house. That’s normal, right?
Anyway, back to the freezer cooking…
We fell in love with these whole wheat pancake & waffle recipes. We’ve tried about a million whole wheat recipes for these items and we’ve had a lot of terrible and mediocore ones. These are by far the best in my book.
Whole Wheat Pancakes (makes 12 pancakes)
*Adapted from Our Best Bites
1 1/2 whole wheat pastry flour
3 Tbs sugar or sucanat
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk
1 tsp vanilla extract
1 Tbs canola oil or coconut oil
1 large egg
1 large egg white
Cooking Spray or butter for pan
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
Whole Wheat Waffles (makes 10 waffles)
*Adapted from Weelicious
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk or almond milk
1/2 cup plain greek yogurt, applesauce or homemade yogurt
1 large egg
1/3 cup vegetable, canola oil or coconut oil
2 tablespoons honey or agave
1 teaspoon vanilla extract
Preheat waffle iron. Mix the first 3 ingredients into a bowl. In a separate bowl, whisk the remaining wet ingredients. Slowly add the dry ingredients to the wet ingredients and whisk until combined. Do not over mix. Pour 1/2 cup of batter into a greased waffle iron and cook about 3-4 minutes or until cooked to your liking.
A few tips I’ve learned along the way:
- Don’t freeze your pancakes and waffles until they are cool, otherwise they stick together.
- Put a layer of wax paper between each layer so they don’t stick together before you freeze them.
- Butermilk is super cheap so I’ve just been buying the huge one . If I have extra, I’ll sub it for the milk in the waffles.
- You can also use your extra buttermilk to make Homemade Caramel Syrup. I freeze it in individual containers that are just enough for one breakfast. This way I don’t have extra in the fridge which I’ve been caught drinking when my kids aren’t looking. I’m teasing. Sort of.
- To reheat them I microwave them for about 40 seconds and then put them in the toaster until they are hot and crispy.
- Make a lot. It’s amazing how fast you can blow through these things. I’ve been doing 4x the original recipes to make it worth the time and effort.
You can see more freezer cooking recipes & tips from Melody here. She’s really good at freezer cooking days!
Do you have any other easy freezer cooking items to share? We would love to hear!