Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Join now
Overnight oat pancakes with berries

Overnight oat pancakes with berries

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

Berry mixture can be cooked the night before. Keep covered in fridge and swirl through yoghurt just before serving. Freeze pancakes between pieces of baking paper in a reusable freezer-proof container for up to 2 months.

You might like

You might like