Video: Make-ahead pancakes for busy school mornings

Make-ahead pancakes for busy school mornings

Kids skipping breakfast? Freeze a big batch of pancakes and reheat before school. Mix the batter with pumpkin, banana, Greek yogurt and oatmeal to keep kids full until lunch.

Whole-wheat pumpkin pancakes

In a medium bowl, combine 1 cup fat-free plain Greek yogurt, 1 cup water, 3 eggs, 3/4 cup pumpkin puree, 2 tablespoons canola oil and 2 teaspoons vanilla extract. In another medium bowl, combine 2 cups whole-wheat flour, 1/3 cup brown sugar, 1/4 cup sugar, 2 tablespoons baking powder, 1/2 teaspoon cinnamon and 1/2 teaspoon salt. Slowly add wet ingredients to dry ones to form batter. Coat hot nonstick pan with cooking spray. Add 1/4 cup of batter. Cook 2 minutes until surface is bubbly. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.

Banana oatmeal pancakes

In a large bowl, combine 1/2 cup rolled oats and 1 cup boiling water. Let sit 1 to 2 minutes. Stir in 2 tablespoons canola oil and 2 tablespoons brown sugar, and set aside to cool. In a separate medium bowl, combine 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt and 1/4 teaspoon baking soda. Add 1/2 cup skim milk, 1/4 cup fat-free plain yogurt and 1 mashed banana to the oats. Beat in 1 egg. Add flour mixture to oat mixture and stir. Then cook 1/4 cup of pancake batter at a time in a hot nonstick frying pan.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.