Company's Comin' Overnight Pancakes


1 c. whole wheat pastry flour
1 c. all-purpose or oatmeal flour
1/8 c. milled cane sugar or honey
1 tsp. active dry yeast
1 tsp. salt
1-1/2 c. vanilla soymilk
1/4 c. olive oil
1 Tbsp. cornstarch or egg replacer for 1 egg
1/4 cup water
1 c. diced bananas (optional)
1 c. chopped walnuts (optional)


  1. Mix the flours, sugar, yeast and salt into a large bowl; gradually add the milk and olive oil, making a thick batter
  2. Cover the bowl and leave at room temperature overnight.
  3. Next morning, whisk the water into cornstarch and add to mixture. Fold in bananas & nuts, if using, and mix thoroughly.
  4. Heat griddle or skillet over medium heat. Reduce heat and pour about ¼ cup batter into the pan and cook in batches of 3-4 for 2 minutes over low heat. Turn and cook another 2 minutes.

Keep warm in oven while you cook all pancakes.

Serve with pure maple syrup or topping of choice. Try almond butter and/or fresh fruit.

Better Life Broadcasting Network •