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21   September 13, 2010   ‹ Older     Newer ›

Improved Overnight Pancake Recipe

My daughter begged me to serve her pancakes for her first day of school. Pancakes are usually a weekend treat, but how could I deny her?

With all the craziness that goes on around here in the morning, I had to come up with something super easy. So, I read my own website - funny how I have to look things up that I have written, tested, eaten, etc. Blame it on mommy brain!

Back in February, I posted: Overnight Pancakes . One commenter had problems with the pancakes cooking through (as did I) so I reworked the recipe for Ruby's first day of school.

The AWESOME thing about this pancake recipe (as opposed to many others) is that includes 1/2 whole grains in the form of whole oats. Also, there is yogurt and eggs that pump up the nutritional value for a great start to the day.

If you added Blueberries and some Which Peanut Butter is Healthiest?, you would make it to lunch without a mid-morning snack.

You can leave this in the fridge for a couple of days and then cook as needed or cook them all at once and pop them in the microwave. These are also a great anytime snack. They look like a cookie, but aren't as laden with calories or sugar.

Finally, the great thing about pancakes is that you get to eat a baked good without all the baking! They are done so fast and are a great replacement for an evil This Muffin Has a Dark Secret.


Improved Overnight Pancake Recipe

(serves 4)
3/4 cup white flour
3/4 cup rolled oats (not instant)
1 tsp baking soda
1/2 tsp salt
1 Tbs sugar
1/2 cup yogurt
3/4 cup milk
2 eggs

Mix ingredients together in a large bowl. Place in refrigerator overnight. In the morning pour batter in heated non-stick pan until bubbles begin showing on the surface. Turn pancake over with spatula - wait 2 minutes and serve.

One serving = 229 calories, 4.8 g fat, 35.9 g carbohydrates, 10.3 g protein, 2.2 g fiber, 678 mg sodium, 6 Points+

What is your favorite quick and healthy breakfast idea?



First 20 Comments: [ see all 21 ]

See, I just make a huge batch of pancakes or waffles on the weekend and use the leftovers throughout the week. I freeze them, with waxed paper between each layer so I can get them apart later. Then I can pull out just as many as the kids want, heat them in the micro or toaster until hot.. Thirty seconds in the micro for pancakes, or a standard toast setting for waffles to get them crispy and they're ready to eat. Homemade pancakes and waffles without having to cook on a weekday morning. It might not be *exactly* the same as a fresh cooked one, but it suits everyone involved just fine.

shris on September 13, 2010

We add sweet potatoes or bananas sometimes. Pancakes are a great breakfast, as long as you omit the oil and sugar... which I have found are completely un-needed.

Juliette on September 13, 2010

We also make extra on the weekends and freeze them! The kids love it, it's so easy and a great fast breakfast. Pop in the toaster or microwave. I just tried making peanut butter and jelly sandwiches with the frozen pancakes (Toasted) for a quick treat after school and before soccer practice. They loved it because it was new and different.

Goldie on September 13, 2010

This is a great idea... I've been buying Eggo's for our grab and go breakfast, I started with the whole wheat ones, but then I just got whatever was on sale and I've been thinking I should just make my own. We just toast them and add a little PB & J. It would be less expensive and I can choose the ingredients if I make my own. Thanks for the recipe, I can't wait to try it!

stephv on September 13, 2010

Hey Snack Girl,
I am curious...can you use Fage 0% yogart and skim milk in your recipe?
Thanks!

Susan on September 13, 2010

You can use any type of yogurt or milk in the recipe. Sorry I didn't include that.

Snack-Girl on September 13, 2010

Looks fabulous! Do they have a lot of texture from the oatmeal or does soaking it overnight eliminate that?

Dalai Lina on September 13, 2010

They have a little texture - but my kids don't mind it and I think it tastes really good. Give 'em a try!

Snack-Girl on September 13, 2010

Do you pour all the batter into the pan at once, making one giant pancake?

myrna on September 13, 2010

I have a child that hates to eat anything that's been reheated, so I can't wait to try this recipe! Making them over the weekend and reheating doesn't work here, so thanks for the idea and the healthier recipe!

Rachel on September 13, 2010

Add-ins that I love are pumpkin pack and a dash of cinnamon! Thanks for the healthy recipe!

Grace on September 13, 2010

Oh, That was a dumb question I asked. I just made a batch ... that will make many pancakes!
Next time, could I use whole wheat flour in place of the white, or maybe half and half?
I have blue berries to add in the morning. I cannot wait!

myrna on September 13, 2010

Does anyone know what the weight watcher points are for the pancake?

Diana on September 14, 2010

Using the following list of ingredients at the WW site, I got 4 points per serving:
3/4 cup(s) all-purpose flour
3/4 cup(s) rolled oats
1 tsp baking soda
1 Tbsp sugar
1/2 cup(s) plain fat-free yogurt
3/4 cup(s) fat-free skim milk
2 large egg(s)

Laura on September 14, 2010

Thanks for the points. I'm on the WW plan, too, but in this instance, what is considered a serving? Is it just one 4-inch pancake?

Cassie on September 15, 2010

I'm trying this recipe as waffles... Crossing my fingers it is delicious! That is our dinner tonight.

Stephanie on November 15, 2010

I tried these, just now and they were delicious!! I used the oatmeal in the packets, those are instant right? But they worked! I also mashed 1/2 of a banana and added that to the batter.
I started with 4 large pancakes (each 1/4 C batter) then just poured tablespoonfuls for mini pancakes. The batter made A LOT of pancakes. I know what I'm eating for breakfast (lunch&dinner) for the rest of the week now :)

Kathy on March 12, 2011

These pancakes are awesome!! I made them with a low sugar banana berry topping

Libby on August 15, 2011

How many pancakes is a serving 1 2 3 or 4 1/4 cup in batter or a 1/2 cup in batter??

Darlene on August 15, 2012

I was wondering if we could use Greek yogurt in the pancakes - would that change the consistency too much?

Rea on December 27, 2012

See all 21 Comments


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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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