Overnight Oats Pancakes: My Favorite Gluten-Free Breakfast!

Overnight Oats Pancakes

Imagine waking up to the promise of a warm, fluffy breakfast that practically made itself while you were dreaming! That’s the undeniable magic of these Overnight Oats Pancakes, a recipe crafted to bring deliciousness and a little bit of calm to your busy mornings, all while being wonderfully gluten-free with no added flour.

I vividly remember my own journey to perfecting them; those early Saturday mornings, a little hazy from a late-night baking session, where my first attempts at gluten-free oat pancakes were, let’s just say, more ‘oat flatbread’ than ‘fluffy pancake’ – a far cry from the effortless perfection I’d come to expect from my favorite Ricotta Pancakes with Lemon Zest (No-Flip!)! But after a few dedicated tweaks, a dash of patience, and a whole lot of love, I finally cracked the code to perfectly light and tender overnight oat pancakes.

This Overnight Oats Pancakes has now become my ultimate go-to for those days when I crave a wholesome, satisfying breakfast without the usual fuss, ensuring my day starts on the perfect, peaceful note. It’s the kind of ‘real talk’ recipe that truly delivers, making every bite a delight and perhaps even inspiring you to explore other delightful variations like these amazing Peach Cobbler Pancakes on another special morning! Get ready to fall head over heels for your new favorite hassle-free morning treat.

Overnight Oats Pancakes: My Favorite Gluten-Free Breakfast!

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Wake up to warm, fluffy Overnight Oats Pancakes! This incredibly easy, gluten-free recipe uses no traditional flour and preps the night before for a stress-free, healthy breakfast.

Ingredients

• 1 ½ cups rolled oats (gluten-free if needed)

• 1 cup milk (dairy or non-dairy)

• 1 large egg

• 1 ripe banana, mashed

• 1 tablespoon maple syrup (plus more for serving)

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 1 tablespoon coconut oil or butter, for greasing the pan

• Fresh berries or sliced banana, for topping

Directions

• The Night Before: In a large bowl, combine the rolled oats and milk. Stir well, cover, and refrigerate overnight (or for at least 4 hours). This allows the oats to soften and absorb the liquid, becoming perfect for blending.
• The Next Morning: Transfer the oat mixture from the bowl to a blender. Add the egg, mashed banana, maple syrup, baking powder, cinnamon, salt, and vanilla extract.
• Blend until smooth: Process on high speed until the mixture is completely smooth and resembles traditional pancake batter. Scrape down the sides if necessary to ensure everything is incorporated.
• Heat your griddle: Lightly grease a non-stick griddle or large frying pan with coconut oil or butter and heat over medium-low heat.
• Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll see small bubbles forming on the surface, indicating they’re ready to flip.
• Serve immediately: Stack the warm pancakes on plates. Serve with a drizzle of extra maple syrup and your favorite fresh toppings like berries or sliced banana. Enjoy your effortless, delicious breakfast!

Notes

• A Family Secret: For an extra boost of flavor and a touch of warmth, add a pinch of nutmeg or a little pumpkin pie spice to the batter. It really elevates the cozy factor, especially on chilly mornings!
• My Go-To Tip: Don’t overmix the batter once it’s in the blender – just blend until smooth. Overmixing can sometimes lead to tougher pancakes. We want light and fluffy here!
• Kitchen Wisdom: If your batter seems a little thick the next morning, especially if you used a thicker non-dairy milk, feel free to add a splash more milk (1-2 tablespoons) until it reaches your desired consistency. It should pour easily but not be too watery.