Vegan Overnight Pancakes

• 2 cups whole wheat pastry flour
• 2 cups all-purpose flour
• 1/4 cup unbleached cane sugar
• 2 teaspoons active dry yeast
• 3 cups soymilk (plain or vanilla)
• 12 tablespoons margarine (Earth Balance)
• 2 tablespoons egg substitute (Bob's Red Mill or EnerG)
• 1/2 cup water

1. To make the batter, first combine the dry ingredients together in a large bowl, then mix in the soy milk and melted butter or margarine. (Earth Balance is a good vegan, non-hydrogenated margarine. It comes as a "buttery spread," or "buttery sticks.").
2. Cover the bowl and leave on the counter at room temperature at least 8 hours, or overnight.
3. In the morning, mix the egg replacer with water until creamy or foamy. Fold the "egg" into the batter.
4. Heat the griddle over medium-high heat. Spray the griddle with a light mist of oil, and ladle the batter onto the griddle in groups of 3-4. Cook 1-2 minutes until bubbles appear on the surface and the underside is golden brown.
5. Flip the pancakes and cook other side for about 2 minutes.
6. Serve with pure maple syrup, or a fruit syrup (i.e. blueberry, raspberry, apricot, strawberry).

whole wheat pastry flour, flour, cane sugar, active dry yeast, soymilk, margarine, egg substitute, water

Taken from www.food.com/recipe/vegan-overnight-pancakes-152756 (may not work)