Overnight Oatmeal Yogurt Pancakes

Soaking the oats overnight in yogurt enhances the nutrition, digestibility and flavour of these perfect pancakes!

Makes 5 large or 12 small pancakes, to serve four people. Recipe by Chef Heidi Fink

Instructions

The night before: Mix together the oats with the Tree Island Vanilla Cream Top Yogurt in a bowl or jar. Cover tightly and place in the fridge overnight.

In the morning: Scrape the yogurt-oat mixture into a large bowl. Add the eggs and melted butter. Mix well. In a separate bowl, mix together the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, and sugar. Whisk until evenly mixed.

Add the dry ingredients to the wet ingredients and mix well. You can mix the wet and dry ingredients more thoroughly than regular pancake batter, because the oats will prevent the batter from getting gluey. The batter should be thicker than regular pancake batter, but if it seems too thick, add another tablespoon of yogurt. Let the batter sit while the pans are heating up.

Berries can be mixed gently into the batter before cooking, or can be saved for serving on top of the cooked pancakes.

Heat two frying pans or skillets over medium-low heat. After a few minutes, put two teaspoons of butter or cooking oil in each pan and let melt. Use a spoon to drop pancake batter onto the heated pan. If making small pancakes, use less than ¼ cup of batter for each pancake. If making larger pancakes, use up to ½ batter per pancake, spreading the batter out as much as possible in the pan. When edges of each pancake looks dry and when bubbles begin to show on the surface of the pancake, flip the pancakes and cook on the other side for a minute or two. Adjust the heat as you need to prevent the pancakes from burning or undercooking.

Serve cooked pancakes with Tree Island Yogurt and your choice of fresh fruit, jam or compote.

Leftover pancakes may be reheated in the toaster, or eaten cold with jam and peanut butter.