Overnight Pancakes
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 Cups White Whole Wheat Flour3 TB SugarPancake1 tsp Baking Soda1 tsp Baking Powder1/4 tsp Salt1 Large Egg, beaten1 1/2 Cups Almond Milk1 1/2 TB Lemon Juice3 TB OilTopping1/2 cup peaches, drained and chopped (food process a bit)1/4 cup Brown Sugar1 tsp Cinnamon
In a bowl mix all the dry ingredients and in a second add teh wet ingredients. Mix together well. Pour in a sprayed 9X13 pan evenly. Cover and refrigerate overnight.
Next morning, preheat oven to 350 degrees. Sprinkle fruit over the top of the batter. Mix sugar and cinnamon and sprinkle evenly over fruit. Bake until the top springs back when lightly touched and is lightly browned around the edges, 25 to 30 minutes. Cut into squares. Can serve with syrup if you want (I like it plain and less calories :)
Serving Size: 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user SCRAPPINALY.
Next morning, preheat oven to 350 degrees. Sprinkle fruit over the top of the batter. Mix sugar and cinnamon and sprinkle evenly over fruit. Bake until the top springs back when lightly touched and is lightly browned around the edges, 25 to 30 minutes. Cut into squares. Can serve with syrup if you want (I like it plain and less calories :)
Serving Size: 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user SCRAPPINALY.
Nutritional Info Amount Per Serving
- Calories: 188.4
- Total Fat: 6.0 g
- Cholesterol: 20.0 mg
- Sodium: 293.9 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.2 g
- Protein: 4.5 g
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