Don’t get thrown off by the long title! These pancakes are mixed the night before and could hardly be simpler to make. In the morning just swirl in some nutella and cook!
It’s been about a month since I posted a recipe, and I’ve been busy in that time, but I’ve still been spending lots of time in the kitchen! Lately, I’ve really been enjoying making pancakes. I find it to be a nice, slow, calming start to the morning. I like watching for the bubbles to appear on the cooking pancakes, then pop. It gives me so much satisfaction to smoothly and perfectly flip each pancake, and then cook them to be perfectly golden brown.
My go to pancake recipe are Grain Free Banana Pancakes. They are quick and easy and loved by all who have eaten them. I hate getting into food ruts, so I throw in a new pancake recipe here and there. When I saw these Overnight Oatmeal Cinnamon Pancakes on Mel’s Kitchen Cafe I was about ready to go whip up a batch right then! Cinnamon and Oatmeal in pancakes? Plus Nutella?! Yum!
After a few batches I modified the recipe a bit to better suit GF ingredients. I loved spreading nutella on the pancakes before eating them, and then had the idea that warm, melty nutella inside the pancakes would probably be delicious, too! It was.
The best part about this breakfast, though, is that you mix the batter the night before. The oatmeal softens in the refrigerator overnight. There’s no measuring, cracking eggs, or making a mess of the countertop first thing in the morning. Just get out the batter, heat a skillet, and cook!
Thanks to Mel from Mel’s Kitchen Cafe for the great recipe! I hope you enjoy it as much as I have!
Gluten Free Overnight Oatmeal Pancakes with Nutella Swirl
If using regular oats instead of quick oats, quickly run an immersion blender through the batter in the morning (before adding the nutella).Ingredients
- 1 c gluten free quick oats (see note above for using regular oats)
- 1/4 c + 2 T all purpose gluten free flour (I used Bob’s Red Mill)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 Tbs honey
- 1 egg (I’ve successfully used a flax egg, also)
- 1/2 tsp vanilla
- 1 1/4 c almond milk (or other milk of choice)
- 2 Tbs – 1/4 c nutella (choose how much based on your sweet tooth!)
- The night before you plan to make the pancakes combine all ingredients except the nutella in a bowl. Cover and let sit in the refrigerator overnight.
- In the morning, take the batter out of the refrigerator. Measure out the nutella and add it to the batter in small spoonfuls. Stir gently with a fork or knife. The idea is the spread the nutella out in the batter without totally mixing it in. You want to be able to see ribbons of nutella in the batter.
- Heat a skillet over medium heat. When it is warm, spray with cooking spray. Drop the batter into the skillet with a 1/4 c measuring cup (or make smaller pancakes, if you like). Let the pancakes cook for a few minutes on the first side. Watch for the air bubbles to appear. When most of the bubbles have popped and the edges of the pancakes are set flip the pancake.
- Cook for another minute or two on the second side. Check to make sure the second side is cooked through before removing from the skillet. Serve hot.