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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pumpkin Baklava
This recipe for pumpkin baklava is inspired by one that my aunt made from a recipe passed down to her from my yiayia (Greek for grandmother). I first made it with my aunt in Athens and finally recreated it at home. It's a lesser known yet traditional version of Greek baklava.
Low-Fat Sour Cream Chicken Enchiladas
I had been looking for a recipe for restaurant-quality enchiladas with sour cream sauce, and my friend's grandma gave me this one that's made with ingredients that are lower in fat and calories. It's so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy.
Cranberry Hootycreeks
A beautifully festive cookie in a jar recipe. These make great gifts.