Description
The beauty of this recipe is that the batter is mixed up the night before. It needs the essential overnight rest to thicken up and create hearty, tender pancakes. But it also makes the next morning absolutely quick and fuss-free.
Ingredients
- 2 cups Quick Oats
- ¾ cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1-¼ teaspoon Cinnamon
- ¼ teaspoons Ground Nutmeg
- ¼ cups Honey
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2-½ cups Buttermilk
Preparation
1. Prepare the batter the night before you want to make these! In a large bowl mix the oats, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
2. The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stove top over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don’t want the pan so hot that they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Fit as many as you can onto the griddle but don’t crowd it. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn’t too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Remove to a plate and finish cooking the rest of the batter. Serve warm with desired pancake toppings (or Nutella, in our case)!
Recipe adapted slightly from my awesome sister, Em.
