Print: Vegan Overnight Pancakes

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.

Prep

22 min

Cook

76 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegan-overnight-pancakes