These sweet and wonderful vegan pancakes are fantastic! This recipe is great if you do not want to worry about doing a lot of dishes because you use the blender! Additionally, you may prepare them the night before and store them in the refrigerator, saving you time. If desired, gently fold fruit into the batter before baking.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- You can use any type of flour you prefer.