Have you been on the search for a healthy pancake recipe? These healthy double chocolate overnight oat pancakes use oat flour and have no added refined sugar! They have a great texture and are so good, you won’t miss the full fat, full sugar version.

WHY SOAK OATS OVERNIGHT?

Soaking oats is beneficial because it breaks down phytic acid in the oats and makes it easier for the body to digest them. If you want to know more about phytic acid, here’s a great article all about it! In this recipe, it also allows the oats to soak up all the liquid and makes the batter thick, which makes for a great pancake!

Note: While oats are naturally gluten free, they can become contaminated if they are processed alongside flour. If you have a gluten intolerance, it’s important that you use certified gluten free oats like these.

Looking for more breakfast ideas? Check out my sweet potato pancakes or healthy overnight oats recipes!

STORING PANCAKES

The easiest way to store these healthy pancakes is to let them cool completely and then put them in an airtight container in the refrigerator. They are best if they’re eaten within a week. When you’re ready to eat them, pop them in the microwave or toaster and your’e ready to go!

You can also freeze these pancakes. To do so, lay them in a single layer on a greased baking sheet and freeze for an hour. Once frozen, remove and store in a gallon freezer bag or airtight container for up to four months in the freezer. Simple remove and place in the microwave or toaster and enjoy! This is a great option for when you’re on the go and need something quick.

The batter is good for up to a week in an airtight container in the refrigerator, but is probably best eaten within three days.

TOOLS YOU MAY NEED

Food processor or blender
Medium mixing bowl
Measuring cups and spoons
Mixing spoon
Griddle or frying pan

HOW TO MAKE DOUBLE CHOCOLATE OVERNIGHT OAT PANCAKES

In a food processor or blender, add about 2 cups of old fashion rolled oats and blend until you have a flour-like consistency. If the oats aren’t completely ground into a flour, that’s okay! That will give these pancakes a great texture!

In a medium bowl, mix together the dry ingredients: oat flour, unsweetened cocoa powder, baking powder, baking soda and salt.

Add in your wet ingredients: oat milk (or milk of choice), egg, coconut oil (or other oil of choice), honey and vanilla extract and mix thoroughly.

Cover and place in the refrigerator for four hours or overnight. This will allow the oats to soak up the liquid and thicken the batter so the pancakes will stay together better while they cook. You can use this batter right away without refrigerating, but just know that it may break apart more easily when you try to flip the pancakes.

When you’re ready to make your pancakes, preheat a griddle or skillet on medium-low heat. Be sure to use either butter, cooking spray or coconut oil to grease the pan. Using a 1/3 cup measuring cup, spoon the mixture onto your cooking surface and add your chocolate chips!

Allow the pancakes to cook on the first side for about four minutes or until a nice “crust” has formed on the bottom. These take a little longer than traditional pancakes because they are more dense, but they will be worth the wait. Flip and cook on the second side for another two minutes or so. There you have it! Enjoy!