5.0 from 3 votes
The Fluffiest Oat Milk Pancakes
Oat Milk Pancakes are soft, fluffy, and incredibly easy to whip up. Made with 8 simple ingredients and dairy-free, they're perfect for a cozy weekend breakfast or a delightful morning treat!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 Pancakes
Calories: 164 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cup oat milk
- 1 egg
- 3 tablespoons melted coconut oil plus more for pan frying (see note)
- Garnish with fresh fruit
Instructions
- In a large mixing bowl add the all-purpose flour, baking powder, sugar, and salt. Mix until well combined.
- Form a well in the middle of the flour mixture. Add the egg, milk, and melted coconut oil. Stir until just combined, enough for the flour streaks to go away. It's ok if the batter is a little lumpy.
- Heat coconut oil in a skillet over medium heat, about 1 tablespoon. Once heated scoop ¼ cup batter onto the frying pan. Let cook over medium until you see air bubbles starting to appear and the top begins to set. This will take around 3-5 minutes.
- Flip and cook the other side until it has browned. About 3-4 minutes. Serve warm with fresh fruit.
Cup of Yum
Notes
- Ingredient Note:
- Tips:
- Storage:
- Cooled pancakes can be kept in the refrigerator for up to 3-4 days. Make sure they're stored tightly to keep them from drying out. For long term storage the pancakes can be kept in the freezer separated by thin sheets of parchment paper for up to 3 months.
- You can use vegetable oil instead of coconut if you prefer.
- Optional: Cool the pancake batter in the refrigerator for 30 minutes before cooking.
- Don't overmix the batter. You want the batter to remain a little lumpy.
- Don't flip the pancakes too early. Wait until you see bubbles forming on the surface of the pancakes and the edges look set before flipping.
- Clean the pan between batches.
Nutrition Information
Serving
1pancake
Calories
164kcal
(8%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
20mg
(7%)
Sodium
284mg
(12%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
107IU
(2%)
Calcium
163mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Pancakes
Amount Per Serving
Calories 164
% Daily Value*
| Serving | 1pancake | |
| Calories | 164kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 284mg | 12% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 107IU | 2% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.