Crystal at Money Saving Mom never ceases to amaze me with her organizational skills and energy to get it all done. For the past few weeks, she has been doing a series on freezer cooking in one hour. If you have not tried or heard of freezer cooking, it is typically an all day activity with the intention of having a month’s worth of meals frozen and ready for quick heat up at dinner time. Crystal, like many of us, does not have an entire day to prepare freezer meals (not to mention the amount of ingredients and clean-up), so she has come up with a method for doing a smaller amount of meals in less time, but with the same benefit of having meals ready in a jiffy.
One of Crystal’s recent 1-hour cooking experiments was for Whole-Wheat Chocolate Chip Oatmeal Pancakes. I could not simply let this recipe pass me by without giving it a try. Boy, oh boy, my attempts at making a single recipe (Crystal tackles at least 3 in 1 hour) to freeze in one hour time was certainly not without its comical errors, but the end result was fantastic.
Few recipes cooked in our home go without some sort of modification. Although I’m sure the original recipe is wonderful, I made our special food allergy changes to it so that my son could enjoy them too. Click on Crystal’s Whole-Wheat Chocolate Chip Oatmeal Pancakes to view the original recipe.
Now, for the food allergy changes…
- Milk: I used clearance (99¢ because expiring) Silk brand Coconut Milk from my freezer (yes, you can freeze milk).
- Butter: I used Canola Oil.
- Eggs: I used EnerG Egg Replacer
- I used Trader Joe’s brand dairy-free chocolate chips and I only used 1/2 the bag.
- I used brown sugar instead of raw sugar
- I ran out of baking powder so I attempted a substitute.
Notes of interest…
- I did not make these gluten-free, but you can do this with a gluten-free mix or gluten-free Bisquick. I will work towards getting a gluten-free version together. (I made gluten-free pancakes with chickpea flour months ago, but I can’t find the recipe now. I will have to try to recreate it.)
- Make sure (as per Tuesday’s post on pantry staples) that you do not run out of necessary ingredients (i.e., baking powder).
- Having run out of baking powder, I attempted the baking soda/cream of tartar substitution. I was called away from the kitchen for less than a minute. When I came back to the pancake making process, my 3-year old decided to “help” mommy with the baking soda…A LOT of baking soda. I removed as much as I could, but I’m not sure what kind of effect this had on the outcome.
- Crystal noted in her recipe that she made 20-24 pancakes. I made at least double that amount. I’m not sure what the difference was because I used the same amount of ingredients and I used a 1/4 cup for each pancake. Don’t get me wrong, I’m not complaining because we had double the amount of delicious pancakes, but it certainly added a bit on to my time.
- I did not flash freeze my pancakes, so they were in a big clump when I took them out. (I knew this would happen, but I didn’t have the space in my freezer at the time to flash freeze.)
These were/are (we’re still eating on them) delicious! I think we all preferred them without syrup because they’re so sweet with the chocolate chips. We ate them warm for a couple of meals, but have been eating them cold, straight out of the fridge, for the remainder of the batch. They make a great snack! And I love the use of whole wheat flour and oatmeal in the recipe.
- Have all ingredients. If you are making the large amount for freezing, make sure you have enough of everything.
- While it might seem daunting to fix such a large amount, I encourage you to at least try it. I think you will enjoy having this little treat on hand.
- If you don’t need the allergy changes that I have made in my recipe adaptation below, be sure to look at Crystal’s original recipe.
dairy-free, egg-free, corn-free, peanut/nut-free
Whole Wheat Chocolate Chip Oatmeal Pancakes
Allergy Friendly and "Biggie-Sized" for Freezer Cooking. Recipe adapted from moneysavingmom.com.
- 5 1/4 cups whole-wheat flour
- 3/4 cups Old-Fashioned Oats
- 3 tablespoons baking powder
- 1 tablespoons salt
- 9 teaspoons EnerG egg replacer
- 12 tablespoons water
- 5 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 3/4 cups canola oil
- 9 tablespoons brown sugar
- 1 cups chocolate chips, semi-sweet
Combine flour, oatmeal, baking powder and salt in large bowl.
Make EnerG egg replacer mixture (9 tsp powder + 12 Tbsp water).
Beat milk, oil, egg replacer and sugar together.
Pour wet ingredients into bowl of dry ingredients and mix together. Stir in chocolate chips.
Heat a large, non-stick skillet over medium heat; spray with cooking spray or butter, if necessary.
Pour 1/4 cup of pancake batter onto hot skillet. Cook until bubbles appear on the surface and edges are slightly cooked, flip with a spatula and cook until golden brown.
To freeze: After cooking pancakes, lay on cookie sheet and flash freeze for 1-2 hours. Then put all pancakes in freezer bag and freeze.
To serve from freezer: Remove desired amount from freezer. Reheat in microwave or toaster oven for a few minutes. Or cook pancakes on a cookie sheet in a 350 degree oven for 5-10 minutes.