Freezer Power Pancakes

You’re going to love these Power Pancakes! Delicious and fluffy pancakes that have a healthy concept. Sweetened with bananas, made with whole wheat flour and powered up with Greek yogurt. Top with pure maple syrup and berries and you have pure breakfast heaven.

Freezer Power Pancakes

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Freezer Pancakes

It may sound odd to freeze pancakes, but I do it all the time.

They’re a huge time saver on busy school mornings, and an easy way to serve up a hearty and healthy breakfast for your kids and yourself.

TBK’s Pro Tip: To prevent them from sticking to each other in the freezer, line each pancake with parchment paper and stack. Or you can flash freeze by freezing on a baking sheet and once they’re frozen add them to a resealable bag.

Container Counts

By popular demand, I am now offering the container counts for the Ultimate Portion Fix. I’ll be slowly updating all my recipes so you can use my recipes for Beachbody programs like 21 Day Fix, 80 Day Obsession, Liift4, and more.

Here are the counts for this creamy scallops recipe:

Full recipe: 2 purple, 1 1/2 red, 4 yellow.

Per serving: 1/2 purple, 1/3 red, 3/4 yellow.

How to Reheat Freezer Power Pancakes

To reheat these power pancakes:

• Cover with a wet cloth and put in the oven for around 10 minutes.
• Remove the cloth (it’s probably going to be dry now) and heat for 2 more minutes and voila.
• Another option is to toss them in the toaster for a quick heat up time.

How to Make Power Pancakes Gluten Free

This is the easiest tip ever.

Simply swap the whole wheat flour with a gluten free baking blend. I like this one. Make sure it’s a measure for measure, otherwise you may need to add xantham gum. And for more protein, these High Protein Pancakes are my favorite.

Other swaps:

• Swap the banana for applesauce.
• Swap the whole wheat flour for oat flour.

Picky Eater Tip: If you are feeling extra adventurous, add a large handful of spinach to the milk and blend in a blender. Then add to the batter! Making them the perfect hulk pancakes with none of the veggie flavor. 

More freezer breakfast meals:

• Blueberry Breakfast Bars
• Mini Bacon Breakfast Braids
• Cinnamon Zucchini Waffles
• Gluten Free Banana Chocolate Chip Muffins
• Chocolate Chip Pancakes

Print Pin

5 from 1 vote

Freezer Power Pancakes

Delicious and fluffy pancakes that have a healthy concept. Sweetened with bananas, made with whole wheat flour and powered up with Greek yogurt. Top with pure maple syrup and berries and you have pure breakfast heaven.

Course Breakfast

Cuisine American

Keyword freezer pancakes, pancakes, power pancakes

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 5 pancakes

Calories 150kcal

Author The Bewitchin Kitchen

Ingredients

• 1 Banana mashed
• 2 Eggs
• 1 Cup whole wheat flour
• ½ Cup Greek yogurt
• ⅓ Cup milk
• 1 Tsp vanilla extract
• 1 Tsp cinnamon
• 1 Tsp baking powder

Instructions

• Whisk all the dry ingredients. Ina separate bowl whisk together all the wet ingredients. Slowly pour the wet ingredients into the dry ones and mix until you have a thick and creamy mixture.
• Coat a griddle with oil and heat it over medium heat. Pour around ¼ Cup of the batter into the hot griddle, cook for 3 minutes and flip. Cook for an additional 2 minutes or until both sides are light golden brown.
• Repeat the process with the rest of the batter.
• Serve with extra banana coins on top and a drizzle of maple syrup

Notes

Make it gluten free: Swap the whole wheat flour for a gluten free blend. Make sure it’s a 1:1 ratio (cup for cup).

Other swaps:

• Swap the banana for applesauce.
• Swap the whole wheat flour for oat flour.

 

Picky Eater Tip: if you are feeling extra adventurous, add a large handful of spinach to the milk and blend in a blender. Then add to the batter! Making them the perfect hulk pancakes with none of the veggie flavor. 

Container Counts

Full recipe: 2 purple, 1 1/2 red, 4 yellow.

Per serving: 1/2 purple, 1/3 red, 3/4 yellow.

Nutrition

Serving: 1pancake | Calories: 150kcal | Carbohydrates: 25g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 121mg | Potassium: 245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg

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