Breakfast recipe · from the recipe book
Overnight Soaked Banana Oat Pancakes with Blueberries
Oats soaked overnight in kefir cook up into tender, tangy, cinnamon-warm pancakes studded with sweet banana chunks and bursting blueberries.

- Skillet
- 8 hr 30 min · 30 min hands-on
- Serves 4
- Vegetarian
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 2 cups160 gOld-fashioned rolled oats
- 1½ cups (350 ml)360 gPlain kefir, low-fat
- 2 large100 gEggs
- ½ cup60 gWhole wheat flour
- 2 medium236 gBananacut into small chunks
- ¾ cup120 gBlueberries
- 1 tbsp packed15 gBrown sugar
- 1¾ tsp8 gBaking powder
- ½ tsp2 gBaking soda
- 1⅛ tsp3 gGround cinnamon
- 1¼ tsp5 gVanilla extract
- ⅛ tsp1 gSalt
- 2¾ tsp12 gCanola oildivided
Steps
- The night before, stir the oats and kefir together in a bowl, cover and refrigerate for at least 8 hours.
- In the morning, whisk the egg, brown sugar and vanilla into the soaked oats.
- In a small bowl, mix the whole-wheat flour, baking powder, baking soda, cinnamon and salt, then stir this dry mix into the oat mixture just until no dry flour remains.
- Gently fold in the banana chunks and the blueberries; let the batter rest 5 minutes while you heat a large skillet over medium-low heat.
- Brush the skillet with about one third of the canola oil and pour in the batter by 1/4-cup scoops, spreading each slightly.
- Cook 3 to 4 minutes until bubbles form and the edges look set, flip and cook 2 to 3 minutes more, until golden and the centers reach 160°F (71°C).
- Repeat with the remaining batter, brushing the skillet with another third of the canola oil for the second batch and the final third for the last batch.
- Serve warm, about 3 pancakes per person.
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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