You are going to love these overnight, lemony, poppy seed oat pancakes! Furthermore, they are filled with wholesome ingredients like oats, almond flour, lemons, and of course, poppy seeds.
It smells like breakfast in my kitchen!
I know what you’re thinking. Overnight oat pancakes? But why?
Allow me to explain. Creating gluten-free must-haves like pancakes are actually quite difficult to make. Why do you ask?
That’s because there is no gluten. When making traditional pancakes, these proteins have adhesive properties. Furthermore, it’s important to know, the more you mix and knead, the stronger the adhesiveness becomes, resulting in a more stable pancake.
Using ingredients that do not contains gluten will create chalenges in the kitchen. However, magical things happen when the batter rests overnight. During this time, the ingredients absorb each other, swell, and become thicker—thus retaining their shape better.
Finally, with these tips, I’ll just know you will succeed in making tender pancakes. ♡
What is the trick to fluffy oat pancakes?
- Have two mixing bowls ready. One for the wet ingredients and another for the dry ingredients.
- Let the pancake batter rest overnight. Otherwise, you will get a flat disk for a pancake. You don’t want that now, do you?
- Use a cast-iron pan to create those crispy edges
- Grease your cast-iron well with butter, coconut oil, or grease of choice.
- Wipe out the pan after each cooked pancake if cooking one by one or after each batch.
Lastly, when zesting your lemon, only zest the fruit’s thin, yellow-colored skin. Leave behind the delicate, white pith that lies beneath.
Overall Tips for Making Overnight Oat Lemon Poppy Seed Pancakes Successful every-Time
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have thus f***ing up the recipe.
Separate the wet from the dry ingredients. Again, always start with two large bowls. One bowl for the wet ingredients and the other for the dry ingredients. Then, always add the dry ingredients to the wet a little at a time, folding and mixing until finished.
Have your kitchen tools on-deck. Indeed, it’s helpful to have a whisk to help incorporate the wet ingredients better. Also, a ladle or a measuring cup to transfer the batter to the hot skillet. Furthermore, using a measuring cup will also prevent over-pouring thus creating a consistent shape every time.
Alrighty then. Without further ado, let’s make tender Overnight Oat Lemon Poppy Seed Pancakes!
- Almond Flour Pumpkin Bread (dairy-free!)
- Creamy Cannellini Pumpkin Soup with Spinach (vegan)
- German Chocolate Cake Dessert Truffles
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Overnight Oat Lemon Poppyseed Pancakes filled with wholesome ingredients like oats, almond flour, lemons, and poppy seeds.
- 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)
- 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
- Non-dairy butter or coconut oil for greasing the pan.
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.
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.
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.
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.
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