Overnight Soaked Oat Pancakes

First, I’ll just post the recipe. Then the [brief] mumble about why I’m posting it. You don’t have to scroll to get to the good stuff. You’re welcome.

Overnight Soaked Oat Pancakes

– 2 c. rolled oats*
– 1.5 c. flour*
– 2 c. water*
– 1.5 tsp. baking powder
– 1.5 tsp. baking soda
– 1 tsp. cinnamon
– 1 tsp. vanilla
– 1 Tbsp. Truvia (or comparable sweetener)
– 2 Tbsp. coconut or olive oil
– 3/4 c. milk (or almond milk, for dairy-free version)

In a large glass bowl, add three ingredients marked with * and mix well. Cover with a flour-towel and let sit overnight. In the morning, add the remaining ingredients and mix well. Cook on a well-heated cast-iron skillet, flipping when bubbles show and edges are dry.

Someone I followed back in my social media days posted a similar recipe they use for soaked overnight pancakes, and I modified it to fit our family size and our tastebuds.

Be forewarned, these pancakes are incredibly filling, and two pancakes with a side of bacon will have you plenty full until lunchtime. That’s one of the main reasons I’m sharing this recipe with you today. My kids are always hungry, but these pancakes stuff them full and keep them full, and that’s something I’m so grateful for.

Plus, they’re delicious! A little different, especially if you’re not used to the texture of oatmeal in pancakes. But still delicious.

It’s our go-to recipe for pancakes anymore. They’re good for you, they’re tasty, and they’re satisfying. Breakfast is a big deal in our house, and these pancakes – well, they take the cake, I guess.

Oats are a staple in our pantry, and I’m always a fan of a recipe that can make flour stretch a little further. This one is a winner on all fronts!

Let me know how you like them 🙂

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