Fluffy Oat Milk Pancakes
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
6 servings
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Calories
205 kcal
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Course
Breakfast
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Cuisine
American, International
Fluffy Oat Milk Pancakes
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These quick and easy ultra-fluffy oat milk pancakes melt in your mouth, are perfectly sweet, and are 100% dairy-free. They taste better than buttermilk pancakes (trust me)!
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Ingredients
- 1 ½ cups all-purpose flour spooned and leveled (gluten-free if needed)
- 2 ½ teaspoon baking powder
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ⅓ cups oat milk (full fat is best) 1 – 3 Tablespoons more if needed*
- ½ teaspoon vanilla extract
- 2 tablespoon unsalted butter (melted) vegan butter or refined coconut oil work too
- Optional Mix-Ins: blueberries, chocolate chips, banana slices
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the egg, then mix in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over-mix – it will make the pancakes tough. Add 1 – 3 Tablespoons more of oat milk if the batter is too thick.
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes, and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
Notes
- * Not all oat milk brands are the same. I recommend a thicker one, like Oatly, Trader Joe's brand, or the Whole Foods brand. If using the Kirkland brand, only use 1 + ¼ cup of oat milk.
- Flour: You can substitute with gluten-free all-purpose 1:1 baking flour if needed.
- Butter: You can use regular butter, vegan butter, or coconut oil.
- Storing: If you have leftovers, store the oat milk pancakes in an airtight container in the fridge for up to 4 days.
- Freezing: Let them cool to room temperature, then wrap them in plastic wrap and place them into a freezer-safe bag. You can freeze pancakes for up to 3 months. When you are ready to enjoy them, place frozen pancakes on a microwave-safe plate and microwave for 30 – 60 seconds until warm. You can also reheat in the oven at 300°F for 5 – 10 minutes until warm.
- Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
312mg
(13%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
271IU
(5%)
Calcium
185mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 312mg | 13% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 271IU | 5% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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