Overnight Pancakes
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Overnight Pancakes calories by ingredient
Number of Servings: 9
Ingredients
-
2 Cups White Whole Wheat Flour
3 TB Sugar
Pancake
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 Large Egg, beaten
1 1/2 Cups Almond Milk
1 1/2 TB Lemon Juice
3 TB Oil
Topping
1/2 cup peaches, drained and chopped (food process a bit)
1/4 cup Brown Sugar
1 tsp Cinnamon
Directions
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.