This oat milk pancake recipe is the perfect recipe when you're after some fluffy dairy-freepancakes. It uses olive oil instead of butter and can easily be made vegan and gluten-free.
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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.
All nutritional information is based on third-party calculations and should be considered estimates.
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