Overnight Oatmeal Pancakes

• 2 cups rolled oats
• 2 cups buttermilk, shaken
• 1/2 cup whole wheat flour
• 2 tablespoons brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 cup coconut oil, or any oil (or butter), melted but not hot
• 1 splash Oil or non-stick spray for greasing the pan
• 1 splash Maple syrup, yogurt, berries, or bananas, for serving

1. The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and stick in the fridge. If you're feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter.
2. The next morning, take the oat mixture out of the fridge. If you haven't already, mix the dry ingredients together with a whisk or fork until incorporated. Add the eggs and oil to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
3. Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it's ready. Pour batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They're done when the underside is done and they don't squish when pressed lightly with your finger.
4. Serve with maple syrup, a dollop of yogurt, and two cups of coffee.

rolled oats, buttermilk, whole wheat flour, brown sugar, baking powder, baking soda, salt, eggs, coconut oil, oil, maple syrup

Taken from food52.com/recipes/73660-overnight-oatmeal-pancakes (may not work)