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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!)"
Ingredients :
- 3 cups skim milk
- 3 tablespoons lemon juice
- 2 cups rolled oats
- 3 large eggs
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon vanilla extract, or more to taste
- 1 pinch ground cinnamon, or more to taste
- 1 pinch ground cloves, or more to taste
- 1 pinch salt
Instructions :
| Prep : 10M | Cook : 5M | Ready in : 8H30M |
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- 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.
Notes :
- 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. .
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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