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.
Provided by vegcandace
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 17.4 g, Fat 4.2 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 164.4 mg, Sugar 3.7 g
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