Overnight Pumpkin Pancakes

By Bailey1_

Ingredients

• (makes 9 pancakes)
• 3/4 cup whole grain flour (wheat, oat, etc.)
• 3/4 cup rolled oats (not instant)
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 2 Tbs sugar
• 1 cup milk
• 3/4 cup canned pureed pumpkin
• 2 eggs

Preparation

Step 1

I should warn you that when I took this out of the fridge it was GREEN. Yikes! The very top of the batter looked like something out of a horror movie. Oh no.... but, then I stirred it and it went away. I am thinking the top layer oxidized a bit and it didn’t affect the color or flavor in the end.


Mix ingredients together in a large bowl. Place in refrigerator overnight. In the morning, pour batter (about ¼ cup for each pancake) in a heated non-stick pan until bubbles begin showing on the surface. Turn pancake over with spatula - wait 2 minutes and serve.