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.


Recipes · Breakfast and Brunch · Pancake Recipes · Whole Grain Pancake Recipes


Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 8 hrs 45 mins
Additional Time: 8 hrs
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 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


Directions

  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.

Cook's Note:

You can use any type of flour you prefer.


Nutrition Facts (per serving)

Nutrition Facts
117 Calories
4g Fat
17g Carbs
3g Protein


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