Ingredients
8
8 servings
- •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
- •¼ teaspoon salt
- •1 tablespoon water, or more as needed
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 117
- Carbohydrate: 17g
- Fat: 4g
- Fiber: 1g
- Protein: 3g
- Sugar: 4g
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