Overnight Oatmeal Pancakes

european greek middle eastern region breakfast drink sweet sour savory umami medium medium

Prep

20 min

Cook

70 min

Total

90 min

Ingredients (10)

3 cups skim milk g

3 tablespoons lemon juice g

2 cups rolled oats g

3 large eggs g

½ cup whole wheat flour g

1 ½ teaspoons baking powder g

¼ teaspoon vanilla extract, or more to taste g

1 pinch ground cinnamon, or more to taste g

1 pinch ground cloves, or more to taste g

1 pinch salt g

Nutrition

kcal

fat

carbs

protein

Instructions

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.