Fluffy oat milk pancakes are the perfect breakfast! These pancakes are easy to make in less than 15 minutes and have an amazing nutty flavor.
Enjoying breakfast with homemade pancakes sounds good, right?
If you're looking for a fluffy and delicious breakfast treat that's also dairy-free, then we have just the recipe for you.
These dairy-free pancakes are super easy to make and take only 15 minutes to prepare!
Imagine fluffy, golden pancakes with a subtle nutty flavor that's not too overpowering.
Sounds delicious, right? Well, get ready to fall in love with oat milk pancakes.
Flour - ordinary wheat flour is good enough for this recipe.
This type of flour contains less gluten than patent flour, making your pancakes less likely to become tough.
You could also replace some of it with whole wheat flour.
If you prefer to eat gluten-free, you can also make them with oat flour. Just make sure the flour is gluten-free.
By the way, did you know that you can easily make your own oat flour? All you need is some oatmeal and a small chopper.
Baking powder - baking powder makes your pancakes fluffier.
You could also replace the flour and baking powder with self-rising flour.
Oat milk - for this recipe, use oat milk instead of milk.
This type of milk is not only fine because it is plant-based and lactose-free, but it also gives a mild nutty flavor to the pancakes.
Oat yogurt - add a little bit of yogurt for extra fluffy pancakes. The acid in the yogurt, along with the baking powder, will make your pancakes even fluffier!
I used oat yogurt, but you can substitute it with plain or Greek yogurt.
Sugar - sugar is optional, but it makes them even more delicious!
Vanilla - just like sugar, vanilla is optional. I really like the soft sweetness with the fresh taste of the yogurt, but you can also omit it or replace it with another flavoring.
Egg - an egg provides color and firmness to your pancakes. For vegan pancakes, you can also omit the egg.
Should your batter still be a little too thick, add some extra yogurt or applesauce if necessary.
My tips for the perfect oat milk pancakes
Don't overmix the batter. I say this in all my pancake recipes, but the longer you mix, the chewier they get. It doesn't matter if you still see a few dry bits.
Don't make the batter too thin. Regular pancake batter is pretty thin. Still delicious, but if you want to bake nice, fluffy pancakes, making the batter a little thicker is better.
Don't use too much butter. Frying them in a fairly dry skillet will make the underside nice and smooth and golden brown.
To ensure that there is only a thin layer of butter in the pan, it is best to apply the butter with a brush or a piece of kitchen paper.
Don't wait too long. The longer you wait to flip the pancakes, the less fluffy they become. So flip them as soon as the edges are dry, but the top should still be a bit wet, and you should see bubbles forming.
Don't flatten them. It goes without saying, but you want to retain as much air as possible. Therefore, don't press them with your spatula for a moment, but leave them alone as much as possible.
Don't move them. By not moving them after flipping, they keep their shape best!
Add flavor!! Try adding some chocolate chips, berries, or spices to the batter.
Toppings! Add your favorite toppings like chocolate chips, fresh fruit, or caramel apple pie filling to complete your breakfast.
To make oat milk pancakes, you obviously need a skillet or griddle.
Because your pan gets very hot while frying, choosing a skillet with a pfas-free non-stick coating is best.
In addition, of course, you need a mixing bowl, a measuring cup, a scale, and a spatula.
They are best when you have just baked them, but you can store them outside the refrigerator for about three days.
If you want to keep them longer, it's better to freeze them.
Packed in freezer bags or cling film, they will keep in the freezer for about six months.
Defrost them slowly and, if necessary, warm them in a frying pan, toaster, or in the microwave.
More amazing pancake recipes to try next
- 2 cups or 300 grams of flour
- ¾ cup or 200 ml oat milk
- 3 tablespoons oat yogurt
- 1 egg
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- A pinch of salt
- Put all the dry ingredients in a large mixing bowl and stir everything well.
- Add the oat milk, yogurt, liquid margarine, and egg and mix until everything is just blended. It doesn't matter if you still see a few dry spots.
- Heat a frying pan, and once the pan is hot, scoop small mounds of the batter into the pan with a teaspoon. I use about two teaspoons per pancake.
- Once the edges become dry and bubbles appear, you can carefully flip the pancakes.
- cook the other side until golden brown, and scoop them out of the pan.
- Keep the pancakes warm under a tea towel or an inverted plate, and repeat the previous steps for the rest of the batter.
- Serve the pancakes warm with yogurt, honey, syrup, and fresh fruit.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 73mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 3g