Overnight Oat Pancakes

Jun 9, 2019 | Breakfast, Vegetarian

Overnight oats have become such a popular trend. I guess it sort of like a new twist on yogurt muesli. Regardless, I’m a fan. It also gave me an idea for a new and healthy pancake twist. The results were delicious! FYI, I also have a kid approved version. The recipe is the same, but instead of rounds, the pancakes are shaped like bunnies and owls. They’re cute and healthy. Moms should feel good about this dish. If you don’t have time to soak the oats and chia seeds overnight, you can still make this recipe. However, soaking them overnight in the milk and yogurt definitely makes for a moister pancake. The other great thing about this recipe is that it doesn’t require any flour or leavening agents, making it perfect for Passover, as well as many popular diets. Enjoy!

Overnight Oat Pancakes

Serves 3

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 vanilla 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.

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. Cook on each side for several minutes, or, until you can see that the bottom is turning brown.

Transfer to a plate and serve with fresh berries a dollop of vanilla yogurt, or whipped cream. Dust the top with powdered sugar and serve.


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