Overnight Oat and Apple Pancakes

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Ingredients

 550 ml (2 1/4 cups) 1% buttermilk
 500 ml (2 cups) quick cooking oats
 2 large eggs. lightly beaten
 225 ml (2 tbsp) melted unsalted butter
 1 small apple, cored and diced (250 ml) (1 cup)
 125 ml (1/2 cup) ground golden flaxseed
 25 ml (2 tbsp) brown sugar
 5 ml (1 tsp) baking powder
 5 ml (1 tsp) baking soda
 2 ml (1/2 tsp) ground cinnamon
 1 ml (1/4 tsp) salt
 dash of nutmeg
 canola oil for oiling griddle

Directions

1

In a bowl, combine buttermilk and oats. Stir well. Cover and refrigerate overnight.

2

Preheat griddle or large frying pan over medium heat.

3

Add eggs, butter, vanilla and diced apple to oat mixture.

4

In another bowl, combine ground flaxseed, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Stir. Add to oat mixture and stir until just moistened.

5

If batter seems too thick, add up to 50 mL (1/4 cup) more buttermilk.

6

Lightly oil griddle.

7

Using a 75 mL (1/3 cup) measure, scoop batter onto griddle smoothing to a 10 cm (4 inch) circle.

8

Cook 2 to 3 minutes or until bubbles appear on the surface and begin to pop. Flip and cook other side 1 ½ to 2 minutes until lightly browned.

9

Keep warm in oven until all pancakes are cooked.

Overnight Oat and Apple Pancakes
IngredientsDirections

Recipe courtesy of POGA and SaskFlax

Ingredients

 550 ml (2 1/4 cups) 1% buttermilk
 500 ml (2 cups) quick cooking oats
 2 large eggs. lightly beaten
 225 ml (2 tbsp) melted unsalted butter
 1 small apple, cored and diced (250 ml) (1 cup)
 125 ml (1/2 cup) ground golden flaxseed
 25 ml (2 tbsp) brown sugar
 5 ml (1 tsp) baking powder
 5 ml (1 tsp) baking soda
 2 ml (1/2 tsp) ground cinnamon
 1 ml (1/4 tsp) salt
 dash of nutmeg
 canola oil for oiling griddle

Directions

1

In a bowl, combine buttermilk and oats. Stir well. Cover and refrigerate overnight.

2

Preheat griddle or large frying pan over medium heat.

3

Add eggs, butter, vanilla and diced apple to oat mixture.

4

In another bowl, combine ground flaxseed, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Stir. Add to oat mixture and stir until just moistened.

5

If batter seems too thick, add up to 50 mL (1/4 cup) more buttermilk.

6

Lightly oil griddle.

7

Using a 75 mL (1/3 cup) measure, scoop batter onto griddle smoothing to a 10 cm (4 inch) circle.

8

Cook 2 to 3 minutes or until bubbles appear on the surface and begin to pop. Flip and cook other side 1 ½ to 2 minutes until lightly browned.

9

Keep warm in oven until all pancakes are cooked.

Yield:  15
Serving Size:  3 pancakes