Overnight Oat and Apple Pancakes
Start your morning with a delicious breakfast treat!
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Servings: 15 pancakes
Ingredients
- 2 1/4 cups 1% buttermilk
- 2 cups quick cooking oats
- 2 large eggs, lightly beaten
- 2 Tbsp melted unsalted butter
- 1 tsp vanilla
- 1 small apple, cored and diced or about 1 cup (250 mL)
- 1/2 cup ground golden flaxseed
- 2 Tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- dash of nutmeg
- canola oil for griddle
Instructions
- In a bowl, combine buttermilk and oats. Stir well. Cover and refrigerate overnight.
- Preheat griddle or large frying pan over medium heat. Add eggs, butter, vanilla and diced apple to oat mixture.
- In another bowl, combine ground flaxseed, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Stir. Add to oat mixture and stir until just moistened.
- If batter seems too thick, add up to 50 mL (1/4 cup) more buttermilk.
- Lightly oil griddle. Using a 75 mL (1/3 cup) measure, scoop batter onto griddle smoothing to a 10 cm (4 inch) circle.
- Cook 2 to 3 minutes or until bubbles appear on the surface and begin to pop. Flip and cook other side 1 ½ to 2 minutes until lightly browned. Keep warm in oven until all pancakes are cooked.
Nutrition Facts
Overnight Oat and Apple Pancakes
Serving Size
3 pancakes
Amount per Serving
Calories
337
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Cholesterol
92
mg
31
%
Sodium
521
mg
23
%
Potassium
54
mg
2
%
Carbohydrates
42
g
14
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.