Vegan Overnight Pancakes recipe

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Ingredients

1 ½ cups almond milk
1 ⅓ cups spelt flour
2 tablespoons oil
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon water, or more as needed

Nutrition Info

116.7 calories
carbohydrate: 17.4 g
cholesterol: : -
fat: 4.2 g
fiber: 0.9 g
protein: 2.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 164.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.

  2. Blend water into the batter to restore the consistency.

  3. Preheat oven to the lowest setting, place a plate inside.

  4. Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.

Recipe Yield

8 servings

Recipe Note

These vegan pancakes are amazing and sweet! And if you don't want to bother with a lot of dishes this is a good recipe because you use the blender! Plus, you don't have to get up early to make them;make the night before and store in fridge. Gently stir fruit into the batter before cooking, if desired.

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