Best Vegan Overnight Pancakes Recipes
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
VEGAN "OVERNIGHT" PANCAKES
This recipe makes the tastiest pancakes ever, but you'll have to mix the batter up before you go to bed if you want these pancakes for breakfast. It doesn't take long, and your reward in the morning will be well worth the preparation time you spend the night before.
Provided by JP 27845
Categories Breakfast
Time 35m
Yield 6-7 serving(s)
Number Of Ingredients 8
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
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