This super simple and satisfying pancake recipe uses overnight oatmeal and has no added sugar and plenty of protein and fiber to keep you fuller longer.
It’s no secret that breakfast is my favorite meal of the day. I could (and sometimes do) eat breakfast for every meal. I love overnight oats. I also love pancakes. And I typically use oats or oat flour in my pancakes. So I figured why not combine my favorite things and put those creamy overnight oats to use in my pancake batter?!
Stir a few ingredients together in a bowl at night and these hearty, filling and no-sugar added overnight oat pancakes come together in less than 10 minutes the next morning.
I’ve been making my own pancakes for a long time now and prefer the hearty texture of ingredients like oats, whole grains, nuts and seeds over the more traditional sweet pancakes you get from a boxed mix or short stack at the diner. That’s not to say my pancake preferences are better (or healthier) than yours. If you’re more into super sweet fluffy flapjacks, you do you. Or maybe give these a shot and switch things up!
To make these pancakes, you need less than 10 ingredients, just one bowl and a skillet or griddle. These hotcakes actually can be enjoyed cold too and keep well for a few days in the refrigerator. They also hold up well to freezing, so feel free to make a double batch to reheat on busy mornings.
Overnight Oat Pancakes
Prep a bowl of oats the night before for these super easy, fluffy pancakes in the morning.
- Author: Kim Hoban, RDN, CDN, CPT
- Prep Time: 5 min + 8-12 hrs to soak oats
- Cook Time: 6 min
- Total Time: 10-15 min
- Yield: 10–12 pancakes 1x
1.5 cups rolled oats
2 cups milk
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup coconut oil (or butter)
- In a large bowl, combine oats, milk, cinnamon and vanilla. Cover and let oats soak in the refrigerator overnight, or at least 30 minutes.
- Add whole wheat flour, eggs, baking soda and coconut oil into bowl with oats, mixing well to combine.
- Heat a griddle or skillet and pour 1/4 cup of batter for each pancake.
- Cook for 3-4 minutes or until bubbles begin to form, then flip and cook for an additional 2-3 minutes or until golden brown.
- Serve with favorite pancake toppings, like fresh fruit, nut butter, butter and syrup.
Make these delicious overnight oat pancakes your own with your favorite toppings. I usually stick to just butter and syrup, but they taste great with nut butter, fresh berries and sliced bananas too!
PIN IT FOR LATER:
Do you love pancakes too? Find more pancake inspo from me in this #PancakeSunday post!
This post appeared first on KH Nutrition.