• From Us Recipes & Nutrition Wellness

    #TIPOFTHEWEEK: Freeze Ahead Pancakes

    As my little one gets closer and closer to 1, we have been giving her more and more solids. But more food means more planning! I have been a huge fan of these pancakes because I can make them on the weekend, double up the batch, and have them as a quick and easy option anytime I need them. I cut up whatever fresh fruit I have and we have a delicious and stress-free breakfast!


    Recipe is from Ceara’s Kitchen!

    Vegan Fluffy Pancakes

    Prep time

    5 mins

    Cook time

    12 mins

    Total time

    17 mins


    • 1 cup almond milk

    • 1 tbsp apple cider vinegar

    • 1 tsp vanilla extract

    • 1 cup all purpose or whole wheat pastry flour

    • 1 tbsp + 1 tsp baking powder

    • ½ tsp salt

    • 3 tbsp coconut or cane sugar



    1. Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.

    2. Whisk the almond milk, vinegar and vanilla together in a medium size bowl.

    3. Mix the flour, baking powder, salt and sugar together in a large bowl.

    4. Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combine (a few lumps are okay). Fold ½ cup of any “add-ins” into the batter.

    5. Pour 2 tablespoons (up to ¼, depending on desired size of pancakes) of batter for each pancake. Note: You can pour up to ¼ cup but do not exceed this amount for the fluffiest pancakes possible!

    6. Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes. Flip and cook for another 1-2 minutes on the other side. Repeat until you have used all the pancake batter. Serve warm with real maple syrup and fresh berries.

    Enjoy! What’s your favorite easy and family-friendly meal?

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