You never can go wrong with a batch of fluffy pancakes for breakfast. Today, I am offering you to make these delicious and light oat milk pancakes. This pancake recipe is very easy to follow and requires only a few ingredients.
Oat milk pancakes are our favorite sweet breakfast recipe along with these beetroot waffles and apple banana carrot muffins.
Why you will love this recipe
- These pancakes are dairy-free.
- Does not take much time to prepare.
- They are easy to freeze.
Flour: I used all-purpose unbleached flour to make these pancakes.
Sugar: 2 Tablespoons of sugar. Use any type of sugar or even agave nectar.
Salt: a little bit of salt for better taste.
Oat Milk: any unsweetened oat milk will work great. If you use sweetened oat milk, reduce the amount of sugar in half that will be added to the batter.
Egg: cold or room temperature large egg.
Vanilla Extract: you can even use almond extract instead.
Baking Powder and Apple Cider Vinegar: these two ingredients will be used to create a bubbly leavening agent for our batter. I love using this method. It creates super fluffy and the best texture pancakes.
Olive Oil: I used olive oil to fry the pancakes, but any neutral oil will work well.
How to make oat milk pancakes
Mix Dry Ingredients - Start by adding flour, sugar, and salt into a mixing bowl. Mix them to combine with the fork.
Whisk Wet Ingredients - Now, add egg, oat milk and vanilla into a large mixing bowl. Use a whisk to mix until one consistency.
Combine - Add dry ingredients to wet ones. Use a whisk to mix everything gently until combined and no clumps remained.
Add Leavening Agent - Pour apple side vinegar over the baking soda. When it starts bubbling, add the leavening agent to the batter. Mix the batter briefly.
Fry Pancakes - Add olive oil to your nonstick frying pan. Heat it over medium heat. Pour a few spoonfuls of batter onto the middle of a hot pan. Cook on medium for about one minute or until small bubbles appear. Flip the pancake, cover, and cook on low for another two minutes or until fully cooked. You can also make pancakes smaller and cook 3-4 pancakes at a time.
Hint: to keep pancakes warm place them in a warm oven while you are cooking the rest of them. You can also wrap them in foil and keep them near the warm stove.
To make these oat milk pancakes you will need the following tools:
- 2 Mixing Bowls
- Measuring cup and spoons
- Non-stick frying pan with the lid ( I use a green pan brand)
How to serve
Serve these dairy-free pancakes with honey (or maple syrup) and some fresh berries.
Offer your kids some coconut yogurt to go with the pancakes for a higher protein meal.
If you have any leftover oat milk, make this easy oat milk matcha latte to go along with these pancakes.
To store: leftovers can be stored in the refrigerator, in an airtight container, for about 3 days.
To freeze: place cooled pancakes in a zip-lock bag and store them in the freezer for up to 2 months.
Reheating: Microwave the pancakes for about 30-60 seconds or until hot.
Tips for success
- If you have a sifter, sift together flour and salt for even lighter pancakes.
- Use a non-stick pan and do not forget to grease it to prevent the pancakes from sticking.
- you can add more flour if the batter is too thick or some oat milk if it is too thin.
Pumpkin Spice - add ½ teaspoon of pumpkin spice mix to the dry ingredients.
Blueberry - add about ½ cup of fresh blueberries ( or wild frozen ones) to the better.
Chocolate - if you love chocolate, fold some chocolate chips into the pancake batter.
- Can I use gluten-free flour?
I have not personally tried a gluten-free flour mix to make this recipe (let me know if you do in the comments), but I am more than sure that you can use a gluten-free flour mix of just oat flour to make a gluten-free oat milk pancakes.
- Can I use baking powder instead of baking soda and vinegar?
Yes, add one teaspoon of baking powder if you are skipping the baking soda and vinegar method.
Oat Milk Pancakes (light and fluffy)
- 2 mixing bowls
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 non stick frying pan with lid
- 1 cup all purpose flour
- 2 Tablespoons sugar
- ⅛ teaspoon salt
- 1 cup unsweetened oat milk
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- In a mixing bowl, add flour, sugar and salt. Mix well.
- In the second mixing bowl, add oat milk, egg and vanilla extract. Use a whisk to combine.
- Add the baking soda to the small bowl or to a spoon. Pour apple cider vinegar over baking soda to create a bubbly mixture. Transfer the bubbly leavening agent to the pancake batter. Mix everything briefly.
- Add olive oil to the pan and heat it over medium heat. Once hot, pour 2-3 spoonfuls of the batter onto the pan. When the bubbles start to appear on top of the pancake, flip it and cover the pan with the lid. Cook for another 1-2 minutes or until the pancake is cooked through. Repeat with the rest of the batter.
- this recipe yields 6 large pancakes. You can make them smaller.
- serve with some Greek yogurt for a higher protein meal.
- cover cooked pancakes with foil to keep them warm.