Overnight Oatmeal Pancakes


Serves 1

  • 40g rolled oats
  • 10g ground flaxseed
  • 10g protein powder, vanilla or unflavoured
  • 100g yoghurt, greek, natural or soya
  • Pinch salt
  • 1 medium egg, beaten
  • ½ tsp baking powder
  • 50g blueberries
  • 1 tsp coconut oil
  • 3 tsp honey


The night before, combine the oats, flaxseed, protein powder and salt in a bowl and stir in most of the yoghurt, reserving 1 tbsp yoghurt to serve with the pancakes. Cover the bowl with clingfilm and chill overnight.

The next morning, beat in the egg and baking powder to make a thick batter; you may need to add a splash of water to loosen it slightly. Fold in the blueberries.

Melt the coconut oil in a frying pan and fry large spoonfuls of the batter for 1-2 minutes, then flip and cook for a further 1-2 minutes. Repeat with the remaining batter then stack up and top with the reserved yoghurt. Drizzle with honey to serve.

  • Quick and easy
  • Family friendly


  • Don't make the pancakes too big or they'll be difficult to flip and won't cook evenly.

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