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.

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
• 0.25 teaspoon salt
• 1 tablespoon water, or more as needed

Steps

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.