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 caloriescarbohydrate: 17.4 gcholesterol: : -fat: 4.2 gfiber: 0.9 gprotein: 2.9 gsaturatedFat: 0.5 gservingSize: -sodium: 164.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Overnight Pancakes
Directions
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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.
Blend water into the batter to restore the consistency.
Preheat oven to the lowest setting, place a plate inside.
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.