Freezer Pancakes
Instagram user @dliciously.inspired
Notes
Since there's raw egg in most pancake batters, Does It Go Bad? [1] suggests storing it for no longer than two months in the freezer.
Ingredients
- 4 eggs
1/2 cup milk of choice
2 teaspoons vanilla extract
4 tablespoons pure maple syrup
2 tablespoons baking powder
Pinch of salt
1.5 cups of gluten-free flour
Toppings such as berries or chocolate chips
Directions
- Add eggs, milk, maple syrup, and vanilla to a bowl and whisk.
- Add baking powder, salt, and flour to the bowl. Whisk to incorporate. Don't overmix.
- Pour the batter into a regular-size ice-cube tray. Add toppings of your choice and freeze.
- When ready to use, heat some oil in a frying pan on low heat and add the frozen batter cubes. These will take a few minutes to fully melt. To help it melt quicker, gently press down on each pancake or use a cover.
- Flip each pancake and cook until no more batter is oozing out.
- Enjoy with added sides or toppings of your choosing.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Yield
- Makes 16