Stocking the Freezer

I love a yummy breakfast each and every day. But, I HATE cooking that yummy breakfast every morning. In fact, if I have to cook the breakfast, usually I just don't eat. Not eating is not good for my disposition. I become mean when I haven't had good breakfast.

To help combat an ugly situation, I have created this wonderful plan -- freezing breakfast. About once every three weeks I bake up a batch of Oatmeal Cookie Pancakes. These are the best -- packed with nutrition and tastiness, they make the perfect freezer food.

So, I whip up a double batch, fire up my most treasured griddle and put a good movie or TV show on the computer. It takes about an hour to griddle up 80 pancakes(I use about 1/4 cup of batter per pancake).

I let them cool on parchment paper for at least an hour. Then -- this is the important part -- I cut up that same parchment paper and stick it between layers of pancakes in a Ziploc bag. If you don't put the parchment paper between them, they stick together and just become a messy, unmanageable situation.

After loading two Ziploc, I stick them in the freezer. Now -- instant breakfast. I take out as many as I need and warm them up in the microwave each morning.

OamealCookie Pancakes

This recipe comes from Rachael Ray originally. I modified it a little to fit our family's preferences for chocolate without nuts. Give this recipe a try -- it's a great way to get fiber into your kids for breakfast!

One tip -- with the brown sugar content, these can burn easily. Be sure to start your pan on low heat and increase the heat as necessary.

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup chocolate chips
½ stick melted butter
Maple syrup or honey, for drizzling

DIRECTIONS:

Mix dry ingredients, the first 7, in a bowl.

In a another bowl, mix the wet ingredients, the next 4.

Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the chocolate chips.

Stir in the melted butter.

Heat a griddle over medium-low heat and brush with additional melted butter.

Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.

Cakes will cook in about 2 minutes on each side.

Keep pancakes tented with foil as they come off the griddle to keep them hot.

Serve with drizzled honey or maple syrup over the top. Yields about 24 pancakes.