Overnight Buttermilk Oatmeal Pancakes

I LOVE pancakes. Years ago these were my daughter's FAVORITE pancakes (they still are). She would ask for them regularly and of course I happily obliged. They are easy to prepare and very filling, but often lack any real nutritional value, especially if they are prepared with tradition white flour, sugar and processed oils.

Since making changes to my diet, I re-created my old recipe with some healthy ingredients. These little pancakes are PACKED with flavor, sweetened with immune boosting honey, contain a healthy amount of fiber from the oats. These are just so good it is hard to eat just ONE!

You only need a few simple ingredients to make these and they are easy to prepare. You can have a hearty breakfast ready in minutes, but you need to soak your oats overnight. The night before, soak 2 cups of oats in 2 cups of buttermilk or milk and 2 teaspoons of lemon juice or 1/4 cup of plain yogurt. Any milk will do, butter milk, cows milk, or a plant-based milk, but buttermilk works best. If you are using buttermilk you don't need to add the lemon juice or yogurt. Cover the bowl of soaking oats and refrigerate overnight.

The next morning add the eggs, the honey (or 1 tbsp. of sugar), baking powder, salt, and all-purpose flour. Mix well and let the oat mixture sit for about ten minutes to give the batter time to thicken up a little bit. Now is the time to preheat your skillet or griddle. 

Ladle the batter into a hot lightly oiled skillet. I only used about 1/4 cup of batter per ladle. An ice cream scoop helps you to make sure you get equally sized pancakes. These will spread in the skillet. Cook them until the edges are dry and the tops are slightly bubbly and start to dry. They are ready to turn when the underside is golden brown. Flip them and cook on the other side a few minutes. Remove the pancakes to a platter and continue cooking until all the pancakes have been made.

Make yourself a plate of these delicious morning treats and pour yourself a cup of hot coffee and enjoy your breakfast!

2 cups oats 2 cups milk, any kind, buttermilk works best 2 tsp. lemon juice OR ¼ cup yogurt if not using buttermilk 2 whole eggs 1/4 cup honey 2 tsp. baking powder 1/4 cup all-purpose flour The night before:  Place oats, buttermilk OR milk and lemon juice or yogurt in a bowl and mix well.  Cover and refrigerate overnight. The next morning add the eggs, flour, honey, and baking powder.  Mix well and set aside for about 10-15 minutes and preheat your griddle or skillet.  Ladle the batter into a hot lightly greased skillet and cook several minutes on each side until they are a medium golden brown. wherefoodandfamilymeet.com