1 ¼ cup rolled oats (classic not quick cook)
1 ½ tablespoons chia seeds
1 tablespoon maple syrup
¼ teaspoon cinnamon
Pinch of salt
2/3 cup milk
½ cup Brainiac strawberry-banana yogurt or flavored Greek yogurt
2 large eggs
In a mixing bowl, combine the oats with all of the ingredients except for the eggs. Stir together until well combined. Cover with plastic wrap and refrigerate overnight. In the morning the mixture will have absorbed all the liquid and will be quite stiff. Stir the eggs in one at a time, mixing until well combined and the batter is a spoonable consistency.
Cut the fruit shapes before you cook the pancakes. You can use any fruit you have on hand. For the faces, I used apple, banana, strawberries and blueberries.
Heat a lightly greased skillet over medium heat. Spoon about ½ cup batter into the skillet. Flatten the batter with the back of a spoon. You don’t want them to be more than ¼” thick or they won’t cook all the way through. To make the bunny ears, place a small dollop of batter into the skillet. Using the back of the spoon, drag the batter into a slightly curved line. Cook the “ears,” and pancakes on each side for several minutes, or, until you can see that the bottom is turning brown.
Transfer to a plate. Once cool enough to handle, cut the owl wings using the fluted ring cutter. Place the pancakes on to serving plates and garnish with the cut fruit, creating faces. To add white to the bunny’s ears and owl’s wings, spoon some vanilla yogurt into a small piping bag, or, Ziploc bag. Serve immediately.