Vegan "overnight" Pancakes

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READY IN: 35mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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