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Why Make This Recipe
Chocolate Overnight Oats Pancakes are a delightful twist on traditional pancakes. They are not only delicious but also packed with nutritious ingredients. These pancakes are great for breakfast or brunch and perfect for meal prep, as you can make the batter the night before. Enjoy a yummy and filling start to your day without a long cooking time!
How to Make Chocolate Overnight Oats Pancakes
Ingredients
- 2 cups Oath Chocolate Overnight Oats
- 2 1/2 cups milk
- 1 cup Greek yogurt
- 1/2 cup chia seeds
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Unsalted butter, for cooking
Directions
- Start by whisking together the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and flour until everything is well mixed. Put this mixture in the fridge overnight to let the oats soak up the moisture.
- When you’re ready to cook, take the mixture out and sprinkle the baking powder on top. Gently fold it in until combined.
- Next, heat a bit of butter in a non-stick pan over medium heat. Pour about 1/3 cup of the overnight oats mixture into the pan. Cook until bubbles appear on the surface and the edges start to set, which should take about 3 minutes.
- Flip the pancakes and cook for another 3 to 4 minutes until the other side is golden-brown. Transfer the pancakes to a warm oven or plate. Repeat with any remaining batter. Serve right away with maple syrup and fresh fruit if you like.
How to Serve Chocolate Overnight Oats Pancakes
Serve your Chocolate Overnight Oats Pancakes warm, topped with a drizzle of maple syrup and fresh fruit like bananas, berries, or slices of apple. You can also sprinkle some nuts or chocolate chips if you want an extra treat!
How to Store Chocolate Overnight Oats Pancakes
If you have leftovers, let the pancakes cool completely before storing them. Place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave.
Tips to Make Chocolate Overnight Oats Pancakes
- Ensure you mix the batter well to avoid clumps.
- Be patient when cooking; let the pancakes cook fully on one side before flipping.
- Use a non-stick pan to prevent sticking and to make flipping easier.
- Experiment with different toppings—coconut, nuts, or yogurt are great choices!
Variation
You can switch things up by adding ingredients like chocolate chips, nuts, or even protein powder into the pancake batter for added flavor and nutrition.
FAQs
1. Can I make these pancakes gluten-free?
Yes! You can use gluten-free flour instead of all-purpose flour for a gluten-free version of these pancakes.
2. Can I make the batter vegan?
Absolutely! Substitute the milk with a plant-based milk and use a dairy-free yogurt option. You can also replace the eggs and butter with flaxseed meal or applesauce.
3. How can I make these pancakes sweeter?
If you prefer sweeter pancakes, feel free to add more maple syrup or honey to the batter before cooking. Adjust according to your taste!
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Chocolate Overnight Oats Pancakes
Ingredients
Pancake Batter
- 2 cups Oath Chocolate Overnight Oats
- 2.5 cups milk
- 1 cup Greek yogurt
- 0.5 cup chia seeds
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 0.5 cup all-purpose flour Can be substituted with gluten-free flour
- 1 teaspoon baking powder
- to taste Unsalted butter For cooking
Instructions
Preparation
- Whisk together the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and flour until well mixed.
- Put the mixture in the fridge overnight to let the oats soak up the moisture.
Cooking
- Take the mixture out and sprinkle the baking powder on top. Gently fold it in until combined.
- Heat a bit of butter in a non-stick pan over medium heat.
- Pour about 1/3 cup of the overnight oats mixture into the pan and cook until bubbles appear on the surface and edges start to set, about 3 minutes.
- Flip the pancakes and cook for another 3 to 4 minutes until golden-brown.
- Transfer pancakes to a warm oven or plate. Repeat with remaining batter.