These oat milk pancakes are so thick and fluffy, you won't believe them to be dairy free! Made with simple ingredients, they take minutes to make and are easily customizable!
2tablespoonsugar of choicewhite, brown, coconut, etc.
1 1/2cupsoat milk
3tablespoonoilI used vegetable oil
Instructions
In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, to thicken further.
Place a greased non-stick pan over medium heat. Once hot, pour large spoonfuls of the batter onto the pan. Cover the pan immediately, and cook for 3-4 minutes, before flipping and cooking for a further 2 minutes.
Repeat until the pancake batter has been used up.
Notes
TO STORE: Pancakes can be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. TO REHEAT: Heat in a non-stick pan until warm.