Did you know you can turn your fibre-rich overnight oats into fluffy pancakes? This is a brilliant summer breakfast recipe that you can add to your list of reasons to eat more oats.
Tip: The pancakes store well in the fridge for a few days and can be reheated in the microwave before serving.
Serves: 2–3
Prep time: 5 minutes + overnight
Cook time: ~10 minutes
Ingredients
For the pancake batter:
1 cup rolled oats
1 spoon chia seeds
⅔ cup milk of your choice
½ cup Greek yoghurt
1 tbsp sweetener (e.g. maple syrup or brown sugar)
Pinch of salt
½ cup wholewheat flour (or plain flour)
1 egg
1 tsp baking powder
For the roasted pineapple (optional — can use another soft fruit like berries to serve):
½ a fresh pineapple, cut into slices or chunks
1 tbsp maple syrup
½ tsp cinnamon
To serve:
Greek yoghurt
Drizzle of honey or maple syrup, if desired
Extra fruit of your choice
Method
Make the overnight oats. In a bowl, mix the oats, chia seeds, milk, yoghurt, sweetener, and salt. Cover and refrigerate overnight.
Roast the pineapple (if using) - this can be done in advance and left in the fridge. Slice your pineapple and preheat the oven to 200°C. Place the pineapple in a bowl and drizzle with maple syrup. Sprinkle over the cinnamon and mix well using your hands. Lay the slices on a lined baking tray and roast for 20 minutes, turning halfway, until golden and soft.
Let cool until ready to serve.
Cook the pancakes. When ready to cook your pancakes, stir the baking powder, flour, and egg into the overnight oat mixture. If needed, add a splash of milk until you have a thick but spoonable batter.
Heat a non-stick frying pan over a low–medium heat - too high and the pancakes will burn so beware! Lightly grease with oil if needed. Spoon roughly ⅓ cup of batter per pancake into the pan, leaving a little room for them to spread. Cook for 1 1⁄2 minutes per side, then flip, they are cooked when they are golden and springy back to the touch.
Serve. Layer or sandwich the pancakes with Greek yoghurt and roasted pineapple. Drizzle with maple syrup or any juices from the roasted pineapple. Add extra fruit if you like — and enjoy!
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