VEGAN "OVERNIGHT" PANCAKES

Vegan

Provided by JP 27845

Time 35m

Yield 6-7 serving(s)

Number Of Ingredients 8

2 cups whole wheat pastry flour
2 cups all-purpose flour
1/4 cup unbleached cane sugar
2 teaspoons active dry yeast
3 cups soymilk (plain or vanilla)
12 tablespoons margarine (Earth Balance)
2 tablespoons egg substitute (Bob's Red Mill or EnerG)
1/2 cup water

Steps:

To make the batter, first combine the dry ingredients together in a large bowl, then mix in the soy milk and melted butter or margarine. (Earth Balance is a good vegan, non-hydrogenated margarine. It comes as a "buttery spread," or "buttery sticks.").
Cover the bowl and leave on the counter at room temperature at least 8 hours, or overnight.
In the morning, mix the egg replacer with water until creamy or foamy. Fold the "egg" into the batter.
Heat the griddle over medium-high heat. Spray the griddle with a light mist of oil, and ladle the batter onto the griddle in groups of 3-4. Cook 1-2 minutes until bubbles appear on the surface and the underside is golden brown.
Flip the pancakes and cook other side for about 2 minutes.
Serve with pure maple syrup, or a fruit syrup (i.e. blueberry, raspberry, apricot, strawberry).

Nutrition Facts : Calories 594.4, Fat 26.4, SaturatedFat 4.5, Cholesterol 0.1, Sodium 346.6, Carbohydrate 76, Fiber 7.9, Sugar 9.2, Protein 16.7