Overnight Cinnamon Oatmeal Pancakes

Overnight Cinnamon Oatmeal Pancakes

These pancakes are delicious served right away with yogurt, butter or maple syrup. They can also be stored in the refrigerator and reheated in a toaster oven for a quick morning meal.


2 cups organic rolled oats
2 cups milk (almond, coconut, soy, dairy)
1 cup yogurt plus 1 cup water
1 ½ teaspoons cinnamon
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 teaspoons coconut oil, ghee or butter

  • In a large bowl or storage container whisk together the oats, milk, cinnamon, nutmeg, and maple syrup, cover and place in refrigerator overnight
  • In the morning remove from refrigerator and add mixture to a blender and blend for 10 seconds until mixture is combined but not smooth
  • Add vanilla, baking powder and salt. Blend again for 5-10 seconds until combined.
  • Add eggs last and blend quickly, batter should still be a tiny bit lumpy
  • Heat a cast iron pan, griddle or nonstick pan over medium heat and add coconut oil, ghee or butter
  • When oil is hot on pan add ¼ – 1/3 cup batter and cook until bubbles form. Flip pancake and cook for an additional 1-2 minutes.
  • Continue step 6 until batter is gone adding small amounts of oil in between if needed

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