Ingredients
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1 ½ cups almond milk
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1 ⅓ cups spelt flour
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2 tablespoons oil
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1 tablespoon white sugar
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1 tablespoon water, or more as needed
Directions
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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.
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Preheat oven to the lowest setting; place a plate inside.
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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 (per serving)
| 117 | Calories |
| 4g | Fat |
| 17g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Sodium 164mg | 7% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| Protein 3g | 6% |
| Calcium 74mg | 6% |
| Iron 1mg | 3% |
| Potassium 37mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
