Oat Milk Pancakes

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 285kcal

Author Arman Liew

Ingredients

1 1/2 cups flour all purpose, wholewheat, or gluten free all purpose
1/4 teaspoon salt
1 1/2 tablespoon baking powder
2 tablespoon sugar of choice white, brown, coconut, etc.
1 1/2 cups oat milk
3 tablespoon oil I 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.

Nutrition