Medium Greek Breakfast

Overnight Oatmeal Pancakes

Name: Overnight Oatmeal Pancakes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 cups skim milk; 3 tablespoons lemon juice; 2 cups rolled oats; 3 large eggs; 0.5 cups whole wheat flour; 1.5 teaspoons baking powder; 0.25 teaspoons 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

Total Time

1h 30m

20m prep · 70m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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
0.5 cups whole wheat flour
1.5 teaspoons baking powder
0.25 teaspoons 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

1

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

Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
3

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.