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My review
Overnight Oatmeal Pancakes
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!)"
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Ingredients
8 h 30 m servings 261 calsOriginal recipe yields 5 servings (15 to 20 pancakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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. .
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 261 calories; 5.5 g fat; 39.6 g carbohydrates; 14.7 g protein; 115 mg cholesterol; 284 mg sodium. Full nutrition
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