Overnight oatmeal pancakes are a simple soaked pancake recipe for easy digestion. Higher in protein and fibre, these make for a hearty make ahead breakfast option.
I am someone who loves a carb heavy breakfast in theory, but I am always looking to add in extra nutrition whenever possible and I feel my best with a high protein, high fibre breakfast. As a result, these overnight oatmeal pancakes were born.
If you are a fan of overnight oats, I know you will love these pancakes! Just mix together all the ingredients in one bowl, set it in the fridge overnight and breakfast comes together super quickly in the morning. I love to have these alongside some bacon, sausage or eggs for added protein. These make for the perfect make ahead breakfast option, and as a bonus they store well in the freezer for a quick and easy breakfast on busy mornings.
The best part about this recipe is that by soaking the oats with yogurt you end up with a soaked pancake recipe that is much easier to digest. Soaking oats in yogurt, whey or kefir helps to break down the phytic acid in the oats. Greek yogurt boosts the protein, while the addition of ground flaxseed and chia seeds increases the fibre content.
Ingredients Needed
Rolled Oats. To keep this recipe gluten free, be sure to purchase certified gluten free oats if needed.
Oat Flour. Oat flour is a go to of mine when it comes to baking. As an added bonus, if you have a blender and oats at home it can easily be made in seconds.
Chia Seeds. Chia seeds increase the fibre content of the pancakes and also help to bind. Can be substituted with ground chia seeds, you don’t like the texture or additional ground flaxseed.
Ground Flaxseed. Also called flaxseed meal. Whole flaxseed can also be used in equal amounts.
Baking Soda. Essential for fluffy pancakes!
Cinnamon. For a touch of spice – feel free to add more or experiment with other spices like ground nutmeg.
Salt. Helps enhances the flavors.
Milk. A dairy free milk alternative will work if needed, I typically use 2% or whole cows milk.
Greek Yogurt. I like greek yogurt for the extra protein, but regular yogurt will work as well.
Eggs. Eggs help to bind to oatmeal pancake batter and add some extra protein.
Vanilla Extract. Enhances flavor, almond extract would also be delicious.
How To Make Overnight Oatmeal Pancakes
Add rolled oats, oat flour, chia seeds, ground flaxseed, baking soda, cinnamon and salt to a medium sized bowl and stir together.
Add milk, greek yogurt, eggs and vanilla extract. Mix well.
Cover and place bowl in the fridge overnight.
In the morning, heat a skillet over medium low heat. Grease with a teaspoon of butter.
Scoop 1/3 cup of oatmeal pancake batter onto the hot skillet and cook about two minute per side. When bubbles form and pop, flip the pancakes.
Overnight Oatmeal Pancakes
Overnight oatmeal pancakes are a simple soaked pancake recipe for easy digestion. Higher in protein and fibre, these make for a hearty make ahead breakfast option.
Ingredients
- 1 1/3 cup rolled oats
- 1/4 cup oat flour
- 1 1/2 tbsp chia seeds
- 1 1/2 tbsp ground flaxseed
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup milk
- 2/3 cup greek yogurt
- 2 eggs
- 1 tsp vanilla extract
Instructions
- In a medium sized bowl, stir together rolled oats, oat flour, chia seeds, ground flaxseed, baking soda, cinnamon and salt.
- Add milk, greek yogurt, eggs and vanilla extract and mix well.
- Cover and place bowl in the fridge for 8 hours or overnight.
- Heat a skillet with a teaspoon of butter over medium low heat.
- Scoop 1/3 cup of pancake batter onto the skillet. Cook 2 minutes per side, flipping when bubbles form and pop.
Notes
These pancakes are great topped with warm berries, maple syrup or greek yogurt for extra protein. We like these served with eggs, bacon or sausage on the side.
Healthy Breakfasts You May Like
High Protein Breakfast Biscuits
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