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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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
8 hrs 10 mins
total:
8 hrs 30 mins
Servings:
5
Yield:
15 to 20 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Cook's Note:

Buttermilk can be used in place of the homemade buttermilk (milk plus lemon juice).

Place pancakes in a 200 degrees F (95 degrees C) oven while you make them to keep them warm.
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Nutrition Facts

261 calories; protein 14.7g 29% DV; carbohydrates 39.6g 13% DV; fat 5.5g 8% DV; cholesterol 114.5mg 38% DV; sodium 284.2mg 11% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
03/08/2016
Watery batter. Take forever to cook. Didn't like the texture. Read More