GLUTEN-FREE OVERNIGHT OAT PANCAKES

To be honest, learning to embrace my husband’s affinity for slow mornings was a struggle for my hit-the-ground-running self (first world problems, I know). But with the lure of a jumbo cup of coffee, extra jammie time, and these INCREDIBLE (and incredibly easy) overnight oatmeal pancakes, who could possibly say “no” to an easy Saturday morning?

Now when I say slow, let me be clear that I do not mean late. Oh no. We love breakfast, or actually, just food in general, waaaaaay too much to be sleeping in past 8:01am. That would just be ludacris. Most Saturdays start with me poking Anthony to wake up because my tummy is grumbling (and heaven forbid I eat breakfast alone), or with the gentle whisper of “coffee, coffee, coffee” in my ear. This is my version of romance. But for real though. Food = love, y’all.

INGREDIENTS

• 2 cups gluten-free rolled oats
• 2 cups almond milk (dairy milk, coconut milk, etc. can be substituted)
• 2 T. Honey
• 2 t. Cinnamon
• 2 t. Baking powder
• 1 t. Vanilla
• 2 Eggs
• ½ t. salt

INSTRUCTIONS

• The night before, add the oats, milk, honey, and cinnamon to a bowl (or the blender pitcher) and stir to combine.
• Cover and place in the fridge overnight or for 8ish hours.
• In the morning, preheat your griddle to medium heat.
• While your griddle is heating up, add the overnight oat mixture to your blender. Pulse a few times, then blend on high for about 1 minute.
• Add the vanilla, salt, and baking powder, and blend for another 20 seconds.
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full recipes : grainchanger.com

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