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.
Ingredients
- 1.5 cups almond milk
- 1.33 cups spelt flour
- 2 tablespoons oil
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 1 tablespoon water , or more as needed
Instructions
-
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.
Nutrition Facts
Per serving
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