Slow Rise Pancakes

"Make ahead for a wonderful morning treat. From Vegan yum yum blog."
 
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Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Whisk all the dry ingredients together until well combined. Add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. Cover with plastic wrap and refrigerate overnight. Use batter anytime the next day.
  • Once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. Let the batter sit out on the counter for 20-30 minutes. Heat a non-stick pan over medium heat. Spray with spray oil and wipe out the pan.
  • Using a 1/3 cup measure, begin making pancakes. You can add anything you fancy: blueberries, chocolate chips, bananas, strawberries, etc.
  • Once the top is bubbly and the edges are set, check to make sure the bottom is brown. Flip.
  • Cook on the other side for another few minutes until browned. Stack pancakes in a low oven to keep warm, serve with earth balance margarine and maple syrup.

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Reviews

  1. I made these pancakes in my Blendtec and they turned out wonderful! I substituted the soy for almond milk, sugar for honey, oil for apple sauce, egg for flax and white flour for whole wheat. I dumped it all in my blender then in it went to the fridge. I did add the 1/3 cup milk the next morning. Despite all the changes in ingredients I loved how they turned out. My children, and husband, love these pancakes and ask for them often. It makes morning breakfast easy!
     
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Tweaks

  1. I made these pancakes in my Blendtec and they turned out wonderful! I substituted the soy for almond milk, sugar for honey, oil for apple sauce, egg for flax and white flour for whole wheat. I dumped it all in my blender then in it went to the fridge. I did add the 1/3 cup milk the next morning. Despite all the changes in ingredients I loved how they turned out. My children, and husband, love these pancakes and ask for them often. It makes morning breakfast easy!
     

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