Easy
98 min
Vegan Overnight Pancakes
unknown
breakfast
sweet
savory
umami
hard
medium
Prep
22 min
Cook
76 min
Total
98 min
Ingredients (8)
1 ½ cups almond milk
g
1 ⅓ cups spelt flour
g
2 tablespoons oil
g
1 tablespoon white sugar
g
1 teaspoon baking powder
g
1 teaspoon vanilla extract
g
¼ teaspoon salt
g
1 tablespoon water, or more as needed
g
Nutrition
kcal
fat
carbs
protein
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.