Oat Milk Pancakes

Author: Katie

This oat milk pancake recipe is the perfect recipe when you're after some fluffy dairy-free pancakes. It uses olive oil instead of butter and can easily be made vegan and gluten-free.

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5 from 3 votes

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Prep Time: 5

Cook Time: 20

Resting Time: 10

Total Time: 35

Course: Breakfast

Cuisine: American-Inspired

Servings: 7 pancakes

Ingredients

1 ¼ cup (200 g) flour *see notes
3 teaspoon baking powder
¼ teaspoon salt
1 egg
1 tablespoon olive oil *or other neutral-tasting oil of choice
2 tablespoon maple syrup
1 cup + 1 tbsp (240 ml) oat milk

You can find detailed step-by step-photos above the recipe card.

Instructions

Start by whisking together flour, salt and baking powder in a large mixing bowl.
1 ¼ cup flour, ¼ teaspoon salt, 3 teaspoon baking powder
Make a well in the center and add the egg, olive oil and maple syrup. Keep whisking until they are combined.
1 egg, 1 tablespoon olive oil, 2 tablespoon maple syrup
Add oat milk and stir again until a smooth batter forms (don't over-mix though).
1 cup + 1 tablespoon oat milk
Heat some olive oil in a non-stick pan or griddle on medium heat.
Spoon in ⅓ cup of the batter and let cook for about 2 minutes until you can see a lot of bubbles forming.
Flip with a spatula and cook for another minute or so.
Add your favorite toppings (see above for some ideas) and enjoy!

Video

Notes

Make it vegan: Replace the egg with 1 flax egg.
Make it gluten-free: Replace the flour 1:1 with a gluten-free flour blend.
Don't overmix: It's absolutely ok to have some small lumps left in the batter. If you stir too vigorously you might end up with chewy, rubbery rather than fluffy pancakes.
Toppings: Are essential for pancakes! Add fresh fruit, plain yogurt, more maple syrup, dried fruits, homemade vegan caramel sauce or vegan whipped cream to make them taste more exciting.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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