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Vegan
Ingredients 0/10
Why This Recipe Stands Out
These pancakes are a fantastic way to enjoy a hearty and nutritious breakfast. Soaking the oats makes them easier to digest and creates a tender texture. They are also quick to prepare and perfect for a cozy morning.
Pro Kitchen Tips
- Use rolled oats for the best texture; quick oats can become too mushy.
- Let the oats soak for at least 30 minutes to soften properly.
- Cook on medium heat to ensure the pancakes cook through without burning.
- Let the oats soak for at least 30 minutes to soften properly.
- Cook on medium heat to ensure the pancakes cook through without burning.
Directions
Combine the milk and lemon juice in a bowl, then let it sit for about 10 minutes until it starts to thicken and sour a bit. Next, stir the oats into the milk mixture, cover it, and pop it in the fridge for anywhere from 8 hours to overnight. When you're ready to cook, whisk the eggs, flour, baking powder, vanilla, cinnamon, cloves, and salt into the soaked oats until everything is well combined. Heat a lightly oiled griddle or non-stick pan over medium-high heat. Spoon big dollops of batter onto the griddle and cook until you see bubbles forming on top and the edges look set, about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until they’re golden brown. Keep going until all the batter is used up, and enjoy!
Serving Ideas For Every Meal
Serve warm with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt. Adding a sprinkle of nuts or seeds on top can add a nice crunch and extra nutrition.
Storing Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave. For longer storage, freeze the pancakes with parchment paper between layers.
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