Overnight Oatmeal Pumpkin Pancakes...Healthy and Deliciously filling!
 
Prep time
Cook time
Total time
 
Delicious and healthy pancakes that make a great and hearty breakfast or a fun breakfast-for-dinner option. Makes 16-20 four-inch pancakes
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 5
Ingredients
  • 2½ cups milk
  • 2 Tbsp white vinegar
  • ½ cup canned pumpkin
  • 2 eggs
  • ¼ cup honey or brown sugar
  • 3 tbsp canola or vegetable oil
  • 2 cups quick oats
  • ¾ cup whole wheat flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • dash of nutmeg (optional)
Instructions
  1. Use a large bowl with a tight-fitting lid to mix up these pancakes, so that you can put it directly into the fridge.
  2. Measure milk into the bowl and add vinegar. Let sit for 5 minutes.
  3. Add pumpkin, eggs, honey (or brown sugar), and oil. Mix until well combined.
  4. Next, add quick oats, wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and vanilla. Mix until well combined. Cover and place in the fridge overnight or for at least 6 hours.
  5. To cook, heat griddle or skillet on the stovetop. Keep the heat fairly low (see my advice in post), so you don't burn the pancakes.
  6. Pour batter onto griddle or frying pan in 4-inch circles. Cook on one side for 3-4 minutes or until edges are set and bubbles are popping in the center. Flip and cook for an additional 1-2 minutes.
  7. Serve warm with your favorite syrup or toppings. We prefer maple or buttermilk syrup.
Recipe by Real Life Dinner at https://reallifedinner.com/overnight-oatmeal-pumpkin-pancakes-healthy-and-deliciously-filling/