Overnight Oat Pancakes

There are a lot of pancake recipes out there. I’m pretty sure I make pancakes a little bit differently every time. The only thing that sucks about pancakes is that they usually don’t taste that great the next day (at least the Paleo ones I make), and they are kind of a lot of work. I wanted pancakes that were mostly carbs so I could grab them to eat before or after a workout that I could also prep ahead of time for the week. That’s where these Overnight Oat Pancakes came in!

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These are extremely easy to make. The only thing you have to remember is to put them in water and lemon juice the night (or 8-12 hours) before you want to make them.

Are you wondering if you have to soak the pancakes?

There are two reasons to soak the oat flour.

1. Oats, like all grains, contain anti nutrients like phytic acid and other compounds that are difficult to digest. When you soak them with an acid you allow enzymatic reactions to occur and for the difficult compounds to be broken down. Soaking makes the vitamins and minerals in grains more easily absorbed. By taking less than 5 minutes out of your day to put the oat flour in a bowl with water and lemon juice, you are increasing how much nutrition you are getting from the food.

2. Allows the flour to gel with the water and makes them super moist and delicious!

Basically, it’s totally worth it to soak the oat flour and get into the habit of soaking your grains and legumes prior to eating them.

Not only do these taste delicious, but they have a good nutrient profile as well.

1/4 cup of Gluten Free Oat Flour:

Calories: 120

Fat: 2g

Carbs: 22g

Fiber: 2g

Protein: 3g

Oats also contain manganese, selenium, phosphorus, fiber, magnesium, and zinc.

 

Overnight Oat Pancakes

These pancakes have a great texture. They stay super soft even after refrigeration and reheat well. They are much softer than regular pancakes and take a little longer to cook, but are 100% worth it. I added cinnamon and maple syrup to mine, but feel free to get creative.

Ingredients:

• 2 cups of Gluten Free Oat Flour (You can also take 3 cups of whole rolled oats and make flour in a food processor blender)

• 2 1/2 cups of Water

• Juice of 1/2 a Lemon

• 1T Cinnamon

• 2T Pure Maple Syrup

• 2-4T Almond or Coconut Milk

• Coconut or Avocado Oil Spray

Instructions:

1. Take your oat flour and place in a large bowl. Add water and lemon juice and mix. Cover with a cheese cloth or thin towel and place in your oven (turned off) under the oven light over night.

2. The next morning, mix your batter. If it is too thick then add 2T of almond or coconut milk and mix again. Add 2T at a time until it’s your desired thickness for a pancake batter. Mine is pictured below.

 

3. Add the cinnamon and maple syrup then mix. Heat a large skillet over medium heat.

4. When pan is heated, spray with coconut oil then use 1/4 cup to measure out each pancake. I used a large pan and was able to cook 3 pancakes at a time.

5. Cook pancakes until the edges begin to darken like pictured below (about 3-4 minutes). These will not get bubbles all over like normal pancakes. Flip and cook for 2-3 more minutes on the other side.

 

*I used oat flour and this recipe made 13-14 pancakes for me.

Do you have questions or want to let me know how this recipe turned out? You can find me on Instagram and Facebook @amandamontalvord or email me at amandamontalvord@gmail.com

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