Oatmilk Pancakes

A fluffy and wholesome breakfast recipe that you can enjoy over the weekend, meal prep and freeze, or make for dinner. They're dairy-free for those that need it and are a great starter recipe for those experimenting with milk alternatives and integrating whole wheat flour in a recipe.

Course Breakfast

Cuisine American

Keyword breakfast, oat milk pancake recipe, oatmilk pancakes, pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 362kcal

Author Jessi Holden, MS, RDN

Ingredients

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

Instructions

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.

Notes

*Oat milk can be substituted for any milk or milk alternative such as coconut, soy, rice, or lactose-free.

These will turn out light and fluffy but be patient in the cooking process. Using too high of a heat will result in a burnt pancake on the outside but undercooked on the inside. Listen to episode 57 of The Kitchen Invitation Podcast for ten tips for better pancakes.

Did you make this recipe? Tag me on Instagram @The.Kitchen.Invitation or #TheKitchenInvitation

Nutrition