Swedish Overnight Oat Pancakes
Using wholegrain oats makes a healthy, lower glycemic index pancake. They are gluten and dairy free and super delicious! If you don’t have time to soak overnight, anything over 30 minutes is fine!
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
  • 150g Semper Organic Gluten Free Oats
  • 300ml Dairy free milkWe used Coconut milk
  • 1tbsp Freshly squeezed lemon juice
  • 60g Bob’s Red Mill Oat flour
  • 60g Gluten free plain flour
  • 1tsp Baking powder
  • 2medium Free-range eggs
  • 4tbsp Melted dairy free spreadWe used Avocado oil spread
  • 2tbsp Caster sugar
  1. Combine oats, lemon juice, and coconut milk in a bowl. Soak overnight in the fridge.
  2. After soaking, stir in the flour, sugar, baking powder, eggs and melted butter.
  3. The batter should be of dropping consistency, add more milk if required.
  4. Fry in a non stick pan for 2-3 minutes.
  5. Turn and fry the other side.
  6. We served ours with fresh berries tossed in lemon juice and maple syrup. They would also be delicious with almond butter and banana.
  7. Enjoy your breakfast!