Overnight oatmeal pancakes

Name: Overnight oatmeal pancakes
Cuisine: British, European
Ingredients: 55g rolled oats; 15g ground flaxseed; 15g vanilla protein powder; 120g yoghurt, such as Greek, natural, soya Pinch of salt; 1 large egg, beaten; 1/2 tsp baking powder; 70g blueberries; 11/2 tsp coconut oil; 1 tbsp yoghurt, such as Greek, natural, soya 25g honey

3 steps

Updated at: Wed, 16 Aug 2023 23:50:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories760.3 kcal (38%)

Total Fat46.8 g (67%)

Carbs61.8 g (24%)

Sugars14.9 g (17%)

Protein28.8 g (58%)

Sodium430.9 mg (22%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

55grolled oats

15gground flaxseed

15gvanilla protein powder

120gyoghurt

such as Greek, natural, soya Pinch of salt

1egg

large, beaten

½ tspbaking powder

70gblueberries

5 ½ tspcoconut oil

1 Tbspyoghurt

such as Greek, natural, soya 25g honey

Instructions

Step 1

The night before, combine the oats, flaxseed, protein powder and salt in a bowl and stir in the yoghurt. Cover the bowl with clingfilm and chill overnight.

Step 2

The next morning, beat in the egg and baking powder to make a thick batter (you may need to add a splash of water to loosen it slightly). Fold in the blueberries.

Step 3

Melt the coconut oil in the frying pan and fry large spoonfuls of the batter for 1–2 minutes, then flip and cook for a further 1-2 minutes. Repeat with the remaining batter then stack up and serve with the yoghurt and honey.

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