Overnight Lemon and Blueberry Pancakes

overnight pancakes 1


A stack of pancakes – do you agree it’s one of the more universally appealing breakfasts? For me, this is true not only because you can vary the thickness, sweetness (or savoury-ness), size, toppings, amount, and ingredients to suit almost anyone, but because it is a labour of love to stand there, mix them up and make a whole stack! Given that it is Pancake Day tomorrow, it seems a perfect opportunity to make the effort. I particularly like this recipe though because it really cuts down the time spent in the morning putting all the bits together, and essentially almost takes you straight to flipping.

I was inspired by the ever wonderful and fabulous Sally Fallon and her bible cookbook ‘Nourishing Traditions’ with this pancake recipe. Continuing the soaking theme from last week, soaking the grains for these pancakes not only increases nutritional value and makes them easier on digestion, but as I mentioned it also saves time in the morning!

You can use different whole grains to make these if you prefer, or make them into savoury delights by adding a few shredded veggies, herbs or spices!

[headline]Overnight Lemon and Blueberry Pancakes[/headline]

1 cup rolled oats

1 cup quinoa

2 cups water

2 tbs yoghurt with live cultures, milk kefir or lemon juice

2 free range eggs

1/4 tsp sea salt

1/2 tsp baking soda

1 tbs maple syrup

1/4 cup coconut milk (or milk of your choice)

Zest of one lemon

1/2 tsp pure vanilla

Blueberries, lemon juice and maple syrup for serving

Rinse the quinoa well and add to a large bowl the the oats, 2 cups of water and the yoghurt. Cover with a clean tea towel and leave to soak on the bench overnight, or for around 12 hours. Measure out and add the rest of the ingredients (except for the baking soda), to a bowl and leave covered in the fridge.

Rinse the grains well in a fine mesh strainer, discarding the soaking water. If you don’t do this the pancakes will be quite bitter. Add the grains and the rest of the ingredients, including the baking soda, to a blender and blend until smooth. *Note: if you used only oats as your grain, the rinsing is not necessary. Just add the oats and soaking water to the blender, and omit the 1/4 cup coconut milk.

Using coconut oil, butter or ghee in a frypan over medium heat, add around 1/4 cup of the pancake mix at a time to the frypan. Cook for 2-3 minutes each side, or until nicely golden. You will need to have the pan hot enough to cook them at a good speed, but not too hot that they burn before the middle is cooked. If a drop of water sizzles on the frypan, that’s generally a good ballpark.

Top the pancakes with blueberries, lemon juice and maple syrup as desired. Yoghurt would also be delicious! These pancakes have a lovely, slightly sour flavour because of the fermenting, which combines really well with the lemon and blueberries. x

overnight pancakes 2

15 thoughts on “Overnight Lemon and Blueberry Pancakes”

  • Mmm, pancakes! I’ll have to see if these are as good as your buckwheat ones though Meg – they are hard to beat! 😉

    Just throwing an idea out there for a blog post – dedicating another post to green smoothies and going into the in’s and out’s of how to rotate your greens for green smoothies. I’ve finally just started making daily green smoothies and and I keep seeing this theme of “rotate your greens” but I’m quite confused by it. I know you’ve mentioned this in passing too but an explanation of the HOW and WHY of it would be so helpful, so I’m sure you could easily make a whole helpful green smoothie post on it (if you wanted to). That would be fab 🙂

    And if not, as I’m sure you have a lot of competing demands – do you think you’d be able to respond in a sentence how you feel it’s best to “safely” rotate your greens – or is any which way just fine. E.g., just rotate two greens from different families every day/weekly/fortnigthly/whatever you think. Do you really need to take a long “break” from a family of a green? (some sites recommend green family A for a few days, family B for a few days, family C for a few days, family D for a few days in a two week period – isn’t this a bit of overkill being so exact and needing a break from family A for a week or 2?). Do you agree with the green “family” thing as well, that it’s not enough to say, rotate between beet greens, chard, and spinach, because they’re of the same family? Sorry for all the questions – it seems so confusing! Thank you 🙂

  • I had these for breakfast today. They are delicious! Thank you for the recipe. I’ll definitely be making them again and I’ve shared the recipe with my friends & family.

  • Hi Meg.

    I am a little confused. Do I soak the quinoa together with the oats and yoghurt and therefore wash the yoghurt away in the morning? It seems wasteful 🙁

    • Hi Emma, you are using the 2 tablespoons of yoghurt to start fermenting the grains, and therefore make them more digestible, and yes you need to discard the soaking water in the morning. If you prefer you can also use kefir or around 1 tbs of lemon juice 🙂

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