Overnight Oatmeal Cinnamon Pancakes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 98.5
- Total Fat: 1.8 g
- Cholesterol: 24.8 mg
- Sodium: 158.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
View full nutritional breakdown of Overnight Oatmeal Cinnamon Pancakes calories by ingredient
Introduction
Great tasting low gluten, low sugar, low fat pancakes. Great tasting low gluten, low sugar, low fat pancakes.Number of Servings: 16
Ingredients
-
2 c. quick oatmeal
3/4 c whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1-1/4 tsp. cinnamon
1/4 tsp ground nutmeg
1/4 c honey
2 large eggs
1 tsp. vanilla
2-1/2 c lowfat buttermilk (or sour milk)
Tips
Pancakes are good topped with fresh fruit.
Directions
Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!
Serving Size: 16 - 1/4 cup batter pancakes
Number of Servings: 16
Recipe submitted by SparkPeople user DKFORD58.
The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!
Serving Size: 16 - 1/4 cup batter pancakes
Number of Servings: 16
Recipe submitted by SparkPeople user DKFORD58.
