Overnight Lemon Poppy Seed Pancakes
User Reviews
5.0
3 reviews
Excellent
Overnight Lemon Poppy Seed Pancakes
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You will love these Overnight Lemon Poppy Seed Pancakes! They're gluten-free, dairy-free, and filled with wholesome ingredients like oats, almond flour, lemons, and poppy seeds.
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Ingredients
Wet ingredients
- 1 large egg
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 cup non-dairy milk
- 1 tbsp lemon zest loosely packed (about one lemon)
- 2 tbsp lemon juice ( about one lemon)
Dry Ingredients
- 1 cup oat flour gluten-free oat if needed
- ⅓ cup blanched almond flour
- 1 tsp baking powder
- 1 tbsp poppy seeds
- ¼ tsp kosher salt
Other
- Non-dairy butter or coconut oil for greasing the pan.
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Instructions
Prepare the wet ingredients
- In a large mixing bowl, add the egg, maple syrup, vanilla, and whisk to combine. When ready, add the non-dairy milk, lemon zest, lemon juice, and give another whisk to incorporate the ingredients. Set aside.
Prepare the dry ingredients
- In a separate mixing bowl, add the oat flour, almond flour, baking powder, poppyseeds, and kosher salt. Mix to combine. Combine the dry ingredients in with the wet ingredients, folding and mixing until a batter forms. The batter will be thin at this point. Cover the bowl with saran wrap or a lid and place it into the fridge overnight.
Cook the pancakes
- Dollop dairy-free butter or coconut oil onto the already heated pan.
- Flip the pancakes once the top of the pancake contains air bubbles. Flip and cook for another 30 seconds or so. Repeat the steps until all the batter is gone.
- Enjoy immediately with warm maple syrup.
Notes
- Is your batter too thick? When you visit the overnight oat batter the next morning, you will see how thick it became. Add 1 tbsp or so at a time of non-dairy milk to help thin it out until the desired consistency is met.
- How long does this overnight oat pancake batter last? I've enjoyed these pancakes with the batter in the fridge for up to 48 hours ( 2 days). I would not go past that!
- How do I make oat flour? Simply add rolled oats to a high-speed blender and blend on high until a flour-like consistency is a result, about 1-2 minutes.
- The recipe makes 8 pancakes.
Nutrition Information
Show Details
Serving
2pancakes
Calories
264kcal
(13%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
304mg
(13%)
Potassium
262mg
(7%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
292IU
(6%)
Vitamin C
9mg
(10%)
Calcium
230mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 264kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 304mg | 13% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 230mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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