Oatmilk pancakes are a wholesome way to start your day. It’s a breakfast that is dairy free if you’re allergic or lactose intolerant but it is also a great way to experiment with alternative milks for fun. You only need one mixing bowl to mix these together and you’ll have a perfect stack ready to feast on in no time.
What You’ll Need to Make Oat Milk Pancakes
Here’s a list of everything you’ll need to make this fluffy oat milk pancake recipe.
- All-purpose flour and whole wheat flour
- Baking powder
- Oat milk
- Canola or avocado oil
- Vanilla extract
- Ground cinnamon
How to Make
Add all dry ingredients to a bowl and stir to combine well. Make sure the baking powder is not clumping.
Add all wet ingredients directly to the bowl of dry ingredients. Use a whisk to mix the pancake batter together well to make sure there are no pockets of flour.
Heat a pan or griddle to medium heat and spray with cooking spray. Use a 1/4 measuring cup to pour the batter onto the pan. Wait for bubbles to pop up and gradually stop, then flip the pancakes.
Enjoy them warm with syrup, fresh fruit, and maybe a dollop of whip cream on top.
Variations and Substitutions
These pancakes can easily be made with any other variety of milk or milk alternative. Oat milk is creamy and thicker which adds to the delicious fluffy texture of this particular recipe.
The mixture of whole wheat flour and all-purpose flour is to integrate some whole grains into this recipe. However, the recipe works well using only all-purpose flour. It’s important to note that not everything we consume has to be whole grain. Baking and experimenting with whole wheat flour can be fun but all-purpose flour is enriched with vitamins and still provides a nutritious product.
Pancakes keep fine in the fridge for up to a week. This is a great make ahead option on a weekend so that you have easy and wholesome breakfast food ready to go. I suggest wrapping them in plastic and putting them in a ziplock bag if storing them in the fridge.
Can You Freeze Them
Yes! Freezing pancakes is a game changer so that you’ll always have a quick, grab-and-go breakfast option at home. Make them whenever you have time, allow them to cool, and freeze them. Place a square of parchment or wax paper in between each pancake, wrap the stack in plastic wrap, and place in a freezer bag.
Reheating from Frozen
I personally recommend taking the pancakes out directly from the freezer and placing them in the microwave for 15-20 seconds. This allows them to thaw a bit but not dry out. Then, toast them in the toaster on a low to medium setting. Enjoy fresh tasting oat milk pancakes in no time at all.
I suggest serving these along side some fruit. If you only have frozen fruit on hand, even better! Take out a cup of your favorite frozen fruit and either gently microwave until thawed or cook in a sauce pan. The juice from the fruit will make a great topping and flavor booster as well.
These also pair well with a smear of peanut butter, drizzle of syrup, chopped pecans, and sliced bananas. Truly, the options and serving suggestions are endless.
To boost a bit of the nutrition in this recipe, try any of the following options:
- Boost the protein: Add hemp hearts in the mix or sprinkle them on top, choose a different milk (cow or soy milk has more protein than oat milk), or serve with eggs and/or breakfast meat.
- Boost the quality fat: Add half a cup of chopped nuts such as pecans or almonds.
- Boost the fiber: Top with fresh fruit, or add half a cup of shredded carrots to the batter (yes, it’s so good!), or three tablespoons of flax meal into the batter.
Other Pancake and Breakfast Recipes You’ll Love
- 1¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 4 tsp baking powder
- 3 tbsp sugar
- 1 tsp salt
- 2 cup oat milk*
- 3 tbsp avocado oil (or canola)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 eggs
- Add all dry ingredients to a large mixing bowl and stir to combine well.
- Add the wet ingredients directly to the bowl of dry. Use a whisk to mix the batter smoothly and break apart any clumps of flour.
- Heat a griddle or pan to medium heat, spray with cooking spray, and use a ¼ measuring cup to pour the batter.
- Allow the pancakes to bubble and once the bubbling stops, flip them to finishing cooking. Serve warm or store for later.
Pin now, cook later!
I suggest saving this fluffy and simple oat milk pancake recipe to your to-do/to-cook list on Pinterest so you don’t forget to try it out.
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