I’m not sure what your Saturday mornings are like, but in our house they are capital S-L-O-W.
To be honest, learning to embrace my husband’s affinity for slow mornings was a struggle for my hit-the-ground-running self (first world problems, I know). But with the lure of a jumbo cup of coffee, extra jammie time, and these INCREDIBLE (and incredibly easy) overnight oatmeal pancakes, who could possibly say “no” to an easy Saturday morning?
Now when I say slow, let me be clear that I do not mean late. Oh no. We love breakfast, or actually, just food in general, waaaaaay too much to be sleeping in past 8:01am. That would just be ludacris. Most Saturdays start with me poking Anthony to wake up because my tummy is grumbling (and heaven forbid I eat breakfast alone), or with the gentle whisper of “coffee, coffee, coffee” in my ear. This is my version of romance. But for real though. Food = love, y’all.
The best part of these pancakes? With just a pinch of prep the night before — we’re talking 2 minutes, tops — you can have the batter ready in less time than it takes to heat up the griddle. HOLLA. If I’m committed to a slow morning, I’m all about maximizing lounge-on-the-couch-and-binge-watch-Homeland time and minimizing waiting-for-food-to-get-in-my-belly time post wake-up.
So, the night before. Let’s chat about it. I know that for some of you, having to think about breakfast the night before can seem overwhelming (I’ve heard that there are people in this world that don’t think about breakfast a good 8-12 hours in advance ((?)) ← the most baffling concept to me, ever) but I promise that these pancakes are worth it and that it will be a mere blip in the radar of your night. All you gots to do is mix up some oats, milk, honey and cinnamon, and then stick it in the fridge. Simple as that.
Bonus lazy-person hack: just dump everything in the blender pitcher, shake, shake, shake, throw it in the fridge, and you’re ready for the next morning with one less dish to wash and one less step! You’re welcome.
For those of you that are in the oatmeal-every-morning rut, you’ll LOVE these pancakes. They started out as just a mere little oatmealy dream as I was face-first into my overnight oats one morning. Trying to figure out how I could switch up my routine a little, without actually switching up my routine because whooo could give up soft, sweet, delicious, easy oats every morning?, I thought: I wonder what would happen if I threw this all in the blender and grilled it up like a pancake?
Some people contemplate philosophy, some people contemplate pancakes.
Of course to make these pancakes work a few slight modifications need to be made to the usual overnight oats routine, but again — so simple. In the morning, you’ll just need to add some baking powder for lift (because who wants dense pancakes?), eggs for binding, and vanilla for an extra flavor punch.
And for my gluten-free peeps, don’t you love that this recipe doesn’t call for the hassle of a gluten-free flour blend? I know that for a lot of people, especially gluten-free n00bies, it can be overwhelming to know which blends work best for which recipes, and there’s the ever present risk of running low on your mix and just not having the energy to whip up a new batch —> I don’t know about you, but I avoid having to whip out my food scale prior to 10am. Too much brain power too early equals ruined lazy Saturday. And if you’re anything like me, you have gluten-free oats stockpiled in your house, so these pancakes will always be an easy option.
Wait! You guys! I just realized I haven’t even mentioned the best thing (okay, maybe second-best thing) about these little oaty gems — the staying power!
Just like oatmeal, these pancakes will stay with you for hours. I’ve found that white flour, refined sugar filled pancakes will only carry me for about an hour, tops. But these puppies? They’ll let you settle in on the couch for hours of lazy morning wonderfulness, without having to get up once for a snack. I suppose they’d also be great fuel for a hike or a run, though I’ll probably never know what a hit-the-trail-first-thing Saturday morning looks like.
But if I have these overnight oat pancakes in my life I can’t complain, and say bring on the Saturday lazies.
- 2 cups gluten-free rolled oats
- 2 cups almond milk (dairy milk, coconut milk, etc. can be substituted)
- 2 T. Honey
- 2 t. Cinnamon
- 2 t. Baking powder
- 1 t. Vanilla
- 2 Eggs
- ½ t. salt
- The night before, add the oats, milk, honey, and cinnamon to a bowl (or the blender pitcher) and stir to combine.
- Cover and place in the fridge overnight or for 8ish hours.
- In the morning, preheat your griddle to medium heat.
- While your griddle is heating up, add the overnight oat mixture to your blender. Pulse a few times, then blend on high for about 1 minute.
- Add the vanilla, salt, and baking powder, and blend for another 20 seconds.
- Add the eggs, pulse a few times, and then blend for a quick 5-10 seconds, being careful not to over-blend. The batter should be uniform, but still a bit lumpy.
- Butter or oil your griddle. Pour ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles appear around the edges on the surface of the pancake and begin to burst - about 2 minutes. Flip, and cook on the other side until light brown - about 1-2 minutes.