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.
Servings 5
Calories 362kcal
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.
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