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 tablespoons baking powder
2 tablespoons 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 the flour, salt, baking powder, and sugar, and mix well. Add the oat milk and vegetable oil and mix until fully incorporated. Let the batter sit for 5 minutes to thicken further.
Place a greased non-stick pan or skillet over medium heat. Once hot, pour large spoonfuls of the batter onto the pan. Cover the pan immediately, and cook for 3 minutes, before flipping and cooking for a further 2 minutes.
Repeat until the pancake batter has been used up.

Video

Notes

Tips: See my recipe tips above for the best oat milk pancake recipe.
Leftovers: Keep in the fridge, covered, for up to a week, or in the freezer for up to 6 months.

Nutrition