Name: Overnight Oatmeal Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Skim milk - 3 cups; Lemon juice - 3 tablespoons; Rolled oats - 2 cups; Eggs - 3 large; Whole wheat flour - ½ cup; Baking powder - 1 ½ teaspoons; Vanilla extract, or more to taste - ¼ teaspoon; Ground cinnamon, or more to taste - 1 pinch; Ground cloves, or more to taste - 1 pinch; Salt - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Oatmeal Pancakes

1. Skim milk - 3 cups

2. Lemon juice - 3 tablespoons

3. Rolled oats - 2 cups

4. Eggs - 3 large

5. Whole wheat flour - ½ cup

6. Baking powder - 1 ½ teaspoons

7. Vanilla extract, or more to taste - ¼ teaspoon

8. Ground cinnamon, or more to taste - 1 pinch

9. Ground cloves, or more to taste - 1 pinch

10. Salt - 1 pinch

How to cook deliciously - Overnight Oatmeal Pancakes

1. Stage

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. Stage

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

3. Stage

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.