Description
If you are looking for a light and fluffy dairy-free pancake, look no further than this easy Oat Milk Pancakes recipe. It's as decadent and delicious as a pancake made with milk and butter, but perfect for those with dairy allergies or sensitives.
Ingredients
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- 2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1 1/2 cups oat milk, unsweetened
- 2 eggs, lightly beaten
- 1/4 cup vegetable oil or melted coconut oil, plus more for cooking
- 1 tsp. vanilla extract
- maple syrup and berries, for serving
Instructions
- Whisk together in a medium mixing bowl the flour, sugar, baking powder, baking soda and salt. In a separate bowl or large measuring cup, whisk together the oat milk, eggs, oil and vanilla until smooth. Add the wet ingredients to the dry ingredients and gently stir with a spatula until lumpy but cohesive (about 10 stirs total). Set aside for 10 minutes.
- While the batter rests, heat a large cast iron skillet, griddle pan or electric griddle over medium heat. Brush with oil then add 1/4-cup of the batter (you may be able to fit 3 pancakes in a large skillet or more on a griddle, but don't overcrowd the pan) and cook until golden brown and bubble form and pop on the uncooked side of the pancakes, about 2 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes. Transfer to a sheet tray and serve immediately or keep warm in a 250°F while cooking the rest of the pancakes. Repeat with remaining pancakes. Serve warm with maple syrup and berries.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a 350°F oven until warm, about 5 minutes.
- To freeze, place on a parchment-lined sheet tray and freeze overnight. Then transfer to a freezer-safe zip-top bag, label and freeze for up to 3 months.
- To make this recipe vegan, swap the eggs for chia or flax eggs (for each egg, stir 1 tablespoon of ground chia or flax in 2 tablespoons of water and set aside for 5 minutes).
- To make this recipe gluten free, simple swap the all-purpose flour for a one-to-one gluten-free flour alternative.
- Prep Time: 15 min.
- Cook Time: 15 min.
- Category: Breakfast
- Method: Sautee
- Cuisine: American