Oat Milk Pancakes

Oat Milk Pancakes: everything you know and love about traditional buttermilk pancakes but without the dairy! You'll love their crispy exterior and light and fluffy interior. They are exceptional topped with berries, maple syrup, vegan butter, and even nut butter. Gluten-free variations available!

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings Servings

Calories 300 kcal

Ingredients

1 ½ cup + 1 Tablespoon oat milk
1 ½ tablespoons distilled white vinegar
1 ¼ c. (150g) whole wheat flour
1 ¼ c. (150g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
4 tsp sugar
1 ¼ tsp. vanilla extract
1 tablespoon vegan butter melted, or unsalted butter*
2 large eggs
Non-stick spray or butter

Instructions

Whisk the oat milk and white vinegar in a large measuring cup or small mixing bowl. Let sit for 3-5 minutes, or until curdled.
In a large mixing bowl, whisk the wheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar together until combined.
Add the oat milk mixture, vanilla extract, melted butter, and large eggs to the flour mixture. Whisk until combined and smooth.
Add the batter to the skillet or griddle by ¼-cup scoopfuls and cook for 1-2 minutes/side, or until golden brown and cooked through. Repeat with the remaining batter. Serve hot with your favorite pancake fixings!

Notes

*Unsalted Butter: If making this recipe with unsalted butter, it will no longer be dairy-free.
Gluten-Free: To make gluten-free oat milk pancakes, substitute 1-to-1 gluten-free flour for all-purpose and whole wheat flour. Follow the recipe directions as listed.
Storage:
- Refrigeration: Leftover oat pancakes keep covered in an airtight container in the refrigerator for 3-4 days.
- Reheating: If reheating from frozen, first defrost the pancakes at room temperature for 10-15 minutes. Reheat the pancakes in the toaster oven on medium heat for 2-3 minutes, or until heated through and lightly crisp.
- Freezing: The pancakes can also be frozen in a freezer-safe container for 2-3 months. For the easiest defrosting, freeze the pancakes with pieces of parchment paper between them.

Nutrition

Serving: 2large pancakesCalories: 300kcalCarbohydrates: 57gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 45mgSodium: 417mgPotassium: 191mgFiber: 5gSugar: 2gVitamin A: 107IUCalcium: 84mgIron: 3mg

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