In honor of National Pancake Day, September 26, here is a new recipe. You’ve heard of overnight and Swiss oatmeal, in which the oats are cold and soaked overnight. Well, in this recipe the soaked oats give the pancake a great new texture. Thanks to fan, Marilyn Gray, for sharing.
Ingredients
- 2 cups Coach’s Oats®
- 2 cups of non-fat milk (original recipe used buttermilk)
- ½ cup flour
- 2 Tbsp. sugar
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 2 large eggs, beaten
- ¼ cup butter melted ( we used Brummel & Brown®)
- Optional: extra milk if needed
Instructions
- Combine oats and 2 cups of milk in a large bowl, cover and let set in the refrigerator over night.
- In a separate bowl combine dry ingredients. Stir flour mixture into oats. Add eggs and cooled butter. If you prefer a thinner batter add more milk; if you like a heartier pancake leave as is.
- Cook pancakes on a lightly greased griddle (we cooked ours at 300°). Serve with your favorite toppings. Applesauce and sour cream is Marilyn’s favorite.
- Makes about 18 pancakes
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Is there something special about soaking in cow's milk or can I use a non dairy milk like almond, rice, or coconut?
There is nothing special about cow's milk. The non-dairy options should turn out just fine. If the milk is flavored that may just add more or different flavors to the pancake. Thanks for stopping by!
Have you tried gluten free oat pancakes?
We have not yet tried that recipe but that is a good idea!