Overnight Oatmeal Pancakes

1 made it | 1 reviews | 1 photos

Recipe by: sincka55

"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!)"

Directions

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.
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.

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Footnotes

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. .
Partner Tip
Reynolds® parchment can be used for easier cleanup/removal from the pan.