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Overnight Oatmeal Pancakes


"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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8 h 30 m servings 261 cals
Original recipe yields 5 servings (15 to 20 pancakes)

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  • Prep

  • Cook

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  1. 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.
  2. Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
  3. 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. .
  • 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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Read all reviews 1
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Watery batter. Take forever to cook. Didn't like the texture.