Overnight oat pancakes with berries
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fan of overnight oats for breakfast? Then you’ll love our fruity pancake version topped with a delicious berry swirl yoghurt! Any leftover pancakes will keep in a container in the fridge for a couple of days, so you can simply warm them in the microwave just before serving. They’re also ideal to pop into a snack box.
Ingredients
Rolled oats, dry
150 g
Buttermilk
150 ml
Fresh raspberries
1 cup(s), (140g)
Fresh strawberries
1 cup(s), (130g)
Maple syrup
3 tsp
Egg(s)
1 medium, lightly beaten
Banana(s)
1 medium, mashed
Plain wholemeal flour
2½ tbs
Ground cinnamon
½ tsp
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine oats, buttermilk and 100ml cold water in a bowl. Cover and refrigerate overnight.
2
In the morning, mash half the berries in a small saucepan and place over medium-high heat. Add syrup and 2 teaspoons water and bring to the boil. Cook for about 2 minutes, or until berries are soft and liquid is syrupy. Set aside to cool.
3
Mix egg and banana in a medium bowl until just combined. Add oat mixture and stir well. Lightly fold through flour, cinnamon and a pinch of salt.
4
Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Spoon 6 even spoonfuls of batter into pan. Cook for 1-2 minutes, until golden underneath. Turn pancakes and cook other side for 1-2 minutes or until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter to make 12 pancakes in total.
5
Place yoghurt in a small bowl and swirl through cooled berry mixture. Serve 3 pancakes per person, topped with berry yoghurt and remaining berries.
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