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.