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Overnight Pancakes or Waffles

Yields1 Serving

overnight waffles

 2 ¼ cups whole wheat or gluten-free flour
 2 ¼ tsp active dry yeast
 ½ tsp salt
 1 ¾ cups milk (dairy, flax, almond, rice, coconut)
 2 eggs
  cup coconut oil, melted

In a large mixing bowl, stir together the dry ingredients. In a separate bowl, combine the wet ingredients. Pour wet ingredients into dry ingredients and whisk to combine. Cover loosely and refrigerate overnight.


In the morning, stir the batter one more time. Pour onto a preheated griddle or waffle maker. Enjoy!