For today's freezer cooking, we're celebrating all things flat! (We will not be celebrating my mommy-tummy today.)
When I think of flat, I think :
What else do you add to this list??
- Mix first four ingredients with two cups of flour. Add additional flour until you have a stiff dough that is somewhat hard to work.
- Let rest 15-30 minutes. Preheat tortilla press.
- Drop a 1" ball of dough onto pan, press 15-30 seconds. Open, flip tortilla, and press again. The longer you press, the crispier the tortilla will be.
Gingerbread Pumpkin Pancakes
- 1 1/4 c old-fashioned oats
- 1 c white whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 eggs
- 1 1/3 c canned pumpkin (not pumpkin pie mix)
- 2 Tbsp molasses
- 1 Tbsp maple syrup
- 2 c milk
- 1 tsp vanilla
- In a blender or food processor, process oats until it makes a fine flour. In a large bowl, combine oat flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well. In a separate bowl, mix eggs, pumpkin, molasses, maple syrup, milk, and vanilla. Mix well. Add wet ingredients to dry ingredients and stir just until combined and mixture is wet.
- Heat a flat skillet/griddle over medium heat and spray with non-stick cooking spray. Once griddle is hot, pour batter onto skillet, using 1/4 cup measuring cup. Cook until edges start to harden and bubble. Flip to the other side and cook until medium golden brown.
- Make these pancakes super cute by using a gingerbread cookie cutter to cut out little men. Let the kids decorate for extra fun!!
- To freeze : Let cool, freeze in ziplock bags with wax paper between layers.
- To reheat : Thaw overnight and microwave 25 seconds each. To cook from frozen, microwave 50 seconds each.