Overnight Oatmeal Pancakes recipe

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Ingredients

3 cups skim milk
3 tablespoons lemon juice
2 cups rolled oats
3 large eggs
½ cup whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon vanilla extract, or more to taste
1 pinch ground cinnamon, or more to taste
1 pinch ground cloves, or more to taste
1 pinch salt

Nutrition Info

261.1 calories
carbohydrate: 39.6 g
cholesterol: 114.5 mg
fat: 5.5 g
fiber: 4.9 g
protein: 14.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 284.2 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir milk and lemon juice together in a bowl, let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture, cover and refrigerate, 8 hours to overnight.

  2. Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.

  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

15 to 20 pancakes

Recipe Note

Sugar-free and no-added-fat has never tasted so good! This is a great way to jazz up your morning oatmeal on the weekend (or freeze it and enjoy yummy pancakes everyday!)

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