Oat Milk Pancakes - Fluffy, Vegan And Dairy Free

These fluffy oat milk pancakes are the food hug you can count on - they always turn out perfectly. They're easy, vegan, quick, and so FLUFFY.

Course Breakfast, Brunch, Dessert

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Calories 123kcal

Author Tajda Ferko

Ingredients

Pancake Batter

1 cup all purpose flour plain white
1⅔ cup oat flour
1 teaspoon baking soda
1 tablespoon baking powder
⅛ teaspoon salt
1 tablespoon brown sugar
1.5 cups oat milk unsweetened
½ teaspoon olive oil

Toppings (optional)

agave syrup
fresh fruit
chia seeds

US Cups - Metric

Instructions

In a large bowl, combine your dry ingredients – flour (white and oat), baking soda, baking powder, salt, and sugar. Mix well.
Slowly pour oat milk over your flour mixture. Gently mix until incorporated. Do not overmix.
Add oil to a large, non-stick pan. Heat it up and add ¼ cup of batter to the pan.
Cook your pancakes on medium-high heat for about 90 seconds on each side. The first one might take a little longer.
Use a wide, flat spatula to turn your pancakes.
Once cooked, serve them with toppings of your choice.

Video

Notes

Tip 1 - Don’t over-mix your batter.

Tip 2 - Pour your oat milk gradually.

Tip 3 - Wait before turning them! If they stick to the spatula/pan, they're not ready yet.

Can't buy oat flour? Make it yourself by blending oats in a blender until a fine powder consistency.

Lazy tip - Measure out the dry ingredients the night before. Mix & store them in an airtight container at room temperature. This will be your own DIY pancake mix. All you need to do the next day is add oat milk & cook them.

To store - Let them cool down, then transfer to an airtight container. Keep them in the fridge for up to 4 days.

PS - The first batch you make is usually the worst, so don’t worry - your next one will be better!

Nutrition