Overnight Oats Pancakes

Dietary: Vegetarian

Makes: 12-18 cakes

Ingredients:

Overnight Oats:

• 1 cup Rolled or Quick Oats

• 1 cup plain yogurt (whole milk greek is my fave)

• 1 cup milk of choice (I use whole milk)

• A drizzle of honey or maple syrup (adjust per your preference of sweetness)

• Optional: 1 - 2 tablespoons of seeds or nut butters (I use chia seeds)

• Optional: ½ cup of chopped fruit (we love bananas in this!)

• Optional: 1 tsp of vanilla extract

Pancakes:

• The overnight oats

• 1 cup of pancake mix (I like to use kodiak cakes)

• Two eggs

• Splash or two of milk of choice 

Directions:

1. Combine all of the overnight oats ingredients the night before. Put in a sealed container in the fridge.

2. In the morning - if it's not in a large enough dish, transfer your oats into a medium bowl and add the remaining pancake ingredients. Whisk until combined, add more milk if needed - you want it to be a bit thicker than regular pancake batter but not as thick as a muffin batter. 

3. Heat a nonstick pan or griddle on medium-high heat. Make your cakes! Low and slow works better for these since they are thick! Wait until the batter sets and starts to have air bubbles, then flip! 

4. Enjoy, as is, or with whatever toppings you like!

These overnight oats pancakes are a family favorite from the youngest to the oldest. This recipe has got all the goods - fiber, protein, flavor, and energy! If you even manage to have leftovers, they reheat easily. Make a batch to keep in the freezer for when someone wakes up ‘hangry’ but you haven't even had your coffee yet. Although I have not tried - I would guess this could easily be made without gluten with a gluten-free pancake mix.