Ingredients
- 3 cups of low-fat milk
- 3 tablespoons of zesty lemon juice
- 2 cups of hearty rolled oats
- 3 big eggs
- ½ cup of wholesome whole wheat flour
- 1 ½ teaspoons of baking powder for that extra lift
- A dash of vanilla extract, or adjust to suit your taste buds
- A sprinkle of aromatic ground cinnamon, just as you like it
- A hint of ground cloves for a touch of warmth
- A pinch of salt to balance the flavors
Step 1
Combine the milk and lemon juice in a bowl, allowing it to rest until the milk tangs slightly, approximately for 10 minutes. Integrate the oats into this milky concoction, cover it, and let it chill in the refrigerator for 8 hours or overnight.
Step 2
In another bowl, whisk together eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt until you have a smooth batter.
Step 3
Prepare a lightly oiled griddle over medium-high heat. Spoon sizable portions of the batter onto the griddle. Let it cook until bubbles appear and the edges look dry, which usually takes around 3 to 4 minutes. Flip them over and continue cooking until the other side is nicely browned, approximately 2 to 3 minutes. Repeat this process with the remaining batter.
Step 4
Additional tip: For extra flavor, serve with a dollop of yogurt and a drizzle of honey or maple syrup.
Extra Tips & Suggestions
- 1. Keep your dry ingredients in airtight containers to preserve their freshness and flavor.
- 2. Store your ripe bananas in the freezer for a quick and easy addition to your pancake batter.
- 3. To add a burst of flavor, infuse your milk with vanilla beans or citrus zest and store it in the fridge overnight.
