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Breakfast recipe · from the recipe book

Overnight Soaked Oat Pancakes with Mango

Tender, nubby pancakes made from oats soaked overnight in milk, lightly spiced with cardamom and topped with juicy mango and a cool spoon of yogurt.

Overnight Soaked Oat Pancakes with Mango

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • 1¼ cups (300 ml)300 gWhole milk
  • ½ cup60 gAll-purpose flour
  • 2 large100 gEggs
  • 1 tbsp packed15 gBrown sugar
  • 1¾ tsp8 gBaking powder
  • ½ tsp1 gGround cardamom
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 1½ tbsp20 gUnsalted butterhalf melted, half kept for the pan
  • 1 whole330 gMangopeeled and diced
  • 2 tsp10 gLime juice
  • ¾ cup200 gPlain yogurt, low-fat

Steps

  1. The night before, stir the oats and the whole milk together in a bowl, cover and refrigerate for at least 8 hours.
  2. In the morning, melt half of the butter and let it cool slightly; keep the other half for the pan.
  3. In a small bowl, whisk the flour, baking powder, cardamom and salt to make the dry mix.
  4. Beat the eggs, brown sugar, vanilla and the melted butter into the soaked oats, then fold in the dry mix just until no dry flour remains. Let the batter rest 5 minutes.
  5. Toss the mango with the lime juice and set aside as the topping.
  6. Heat a large skillet over medium-low heat and brush it with a little of the remaining butter.
  7. Pour about 1/4 cup of batter per pancake and cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 2 minutes more, until golden and the centers spring back and reach 160°F (71°C). Repeat with the rest of the batter, brushing the pan with the remaining butter between batches.
  8. Serve the pancakes topped with the yogurt and the lime-tossed mango.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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