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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.

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Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use any type of flour you prefer.

Nutrition Facts

117 calories; protein 2.9g; carbohydrates 17.4g; fat 4.2g; sodium 164.4mg. Full Nutrition
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