
I had another successful Freezer Cooking in an Hour session yesterday. The Whole Wheat Blender Pancakes were fun to make (and that photo above? I shot it in manual mode… yes, I’m getting brave! ;))

I love how the Vitamix makes the pancake batter so smooth.

While the pancakes were baking, I mixed up the yeast mixture for the Crusty Baguettes and let that sit for 10 minutes. Then, I whipped up the Quinoa Cookies.

I love how yellow the batter is when I use farm-fresh eggs!

The Quinoa Cookies were a definite success. They are a soft cookie — more along the lines of a breakfast cookie — and they pack a nutritional punch.

The Crusty Baguettes were so easy to make.

The dough was stickier than I expected so I ended up adding a little more flour than it called for.

I didn’t get a picture of the final Crusty Baguettes, but they were beautiful and I was very impressed with the recipe.

And the Whole Wheat Blender Pancakes turned out well, too. They weren’t sweet — since they didn’t have any sweetener in them — but they were wholesome and yummy.
All in all, it was another very successful Freezer Cooking in an Hour session — yay!
Recipe Links:
- Whole Wheat Blender Pancakes
- Crusty Baguettes
- Quinoa Cookies
- New to freezer cooking? Be sure to check out my post on How to Save Time and Money by Freezer Cooking.









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