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!)
Provided by sincka55
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 8h30m
Yield 5
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 39.6 g, Cholesterol 114.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 14.7 g, SaturatedFat 1.4 g, Sodium 284.2 mg, Sugar 8.1 g
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
OATMEAL PANCAKES
These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
Provided by Food Network
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
- Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
- Serve the pancakes with a dollop of yogurt and sliced strawberries.
OVERNIGHT OATS
Provided by Min Kwon, M.S., R.D.
Time 5h5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours.
- In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, top with fruit, nuts, nut butter, seeds, protein powder, granola, coconut, spices, zest or vanilla extract.
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- In the morning (or when ready to cook), preheat a griddle or non-stick pan over medium-low heat.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl. Add the flour mixture to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.
- Using a pastry brush, brush remaining melted butter onto griddle. Wipe off excess with a paper towel.
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- Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
- The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!
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- In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle - about 5 minutes. Once soy milk is curdled, add all the ingredients to a blender and blend for 30-60 seconds, until the batter is thick and smooth. Let the batter sit for an addtional 5 minutes.
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