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–+ servings

Overnight Whole Wheat Banana Pancakes

These 100% whole wheat banana pancakes are not only a delight to eat, but also a great source of fiber. Prepare the batter the night before, and be ready to enjoy moist, soft, and tender pancakes in the morning.
The equipment section lists only the specific 'specialty' items needed for this recipe. Additional bowls, spoons, cups, and spatulas may also be required. Please use a scale for the best results.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 5 people
Calories 429 kcal

Equipment

  • 2 Medium-Sized Bowls
  • 1 Well-seasoned cast iron or non-stick frying Pan

Ingredients
 
 

Wet Ingredients

  • 380 g Whole Milk
  • 1½ tablespoon Vinegar
  • 1 ea Egg
  • 75 g Brown Sugar
  • 60 g Butter Melted, but not hot
  • 1 teaspoon Vanilla Extract
  • 200 g Ripe Banana, Mashed About 2 bananas

Dry Ingredients

  • 290 g Whole Wheat Pastry Flour
  • ¾ teaspoon Salt
  • 4 teaspoon Baking Powder Double acting
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Cinnamon

For Cooking

  • 1 teaspoon Neutral Oil Canola, vegetable, avocado

Instructions
 

Make "buttermilk" and melt butter

  • Combine the milk and vinegar and set aside for 10 minutes to create your "buttermilk".
  • Melt butter and set aside to cool.

Combine wet ingredients

  • Whisk egg and brown sugar together.
  • Add mashed banana, vanilla, and melted butter. Mix well.
  • Add the "buttermilk" and whisk to combine

Combine dry ingredients

  • In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon.

Pour dry into wet

  • Add the bowl of dry ingredients to the wet, all at once. Fold the flour into the wet ingredients, being careful not to over mix. Stop mixing when the flour is mostly incorporated. There will be lumps, and that’s perfectly fine.
  • Cover the bowl and store the batter in the fridge overnight.

Cooking pancakes the next day

  • The next day, remove the batter from the fridge. Do not stir.
  • Preheat a griddle or frying pan over medium-low heat. The pan is ready when you sprinkle a few drops of water on it and they sizzle gently.
  • Pour a small amount of oil onto the pan, wipe of excess with a paper towel.
  • Pour a ladle of batter onto the griddle or pan. Cook until bubbles form on the surface of the pancake and the bottom is golden brown. Flip the pancake and cook until the other side is golden and the pancake is cooked through.
  • Serve immediately with butter and maple syrup, or a swipe of Nutella and banana slices.

Nutrition

Serving: 2pancakesCalories: 429kcalCarbohydrates: 70gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 856mgPotassium: 497mgFiber: 7gSugar: 24gVitamin A: 459IUVitamin C: 3mgCalcium: 324mgIron: 3mg
Keyword 100% whole wheat, banana, breakfast, overnight, pancakes, whole grain, whole wheat
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