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Oat milk pancakes stacked on top of each other on a white plate. Topped with strawberries, cream, and chopped nuts.

Oat Milk Pancakes

Emily
Light and fluffy oat milk pancakes. A simple way to make a quick and delicious breakfast or brunch.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
ESTIMATED COST : $1.61 for 10 pancakes, or $0.16 a pancake.
Course Breakfast, Dessert
Cuisine Western
Servings 10 pancakes
Calories 150 kcal

Ingredients
  

  • 1 ½ cups (260 grams, 9.17 ounces) all purpose flour or gluten free all purpose
  • ¼ teaspoon salt
  • 1 ½ tablespoons (15 grams, 0.53 ounces) baking powder
  • 1 ½ tablespoons of sugar of choice white, brown, etc
  • 1 ½ cups (375 grams, 13.22 ounces) unsweetened oat milk
  • 2 tablespoons of vegetable oil plus extra to grease your frying pan
  • 1 ½ teaspoon vanilla extract optional

Instructions
 

  • Place the flour, salt, baking powder, and sugar in a large mixing bowl. Combine.
  • Make a well in the center of the combined dry ingredients and add the oat milk, oil, and vanilla extract. Mix well until there are no lumps. It can help to use a whisk.
  • Grease a pan and heat on medium heat. Scoop out the batter and place in the heated pan. (see note 1). Cook the batter until you begin to see bubbles form on the top. This may take about 2 to 3 minutes.
    When you see bubbles, flip the pancake and cook for a further 2 to 3 minutes, or until both sides are golden brown. Remove from heat. Repeat for remaining batter. Serve.

Notes

1. I used ¼ cup (50 grams, 1.76 ounces) of batter for each pancake.
Nutrition Disclosure