Oat Milk Pancakes
If you want a light, fluffy pancake, but without dairy, you should try my oat milk pancakes. I use creamy oat milk, mashed banana, and coconut sugar for a plant-based take on a classic breakfast. The ingredients come together so easily to create a tender pancake, and it is ready in just 35 minutes, making it a great option for an easy breakfast or a quick snack.
Servings: 5 servings
Calories: 301kcal
Ingredients
- 1¼ cups All-Purpose Flour can also use gluten free flour or oat flour
- 1 tsp Baking Powder
- ¼ cup Coconut Sugar or granulated sugar
- 1 cup Oat Milk
- ¼ cup Mashed Ripe Banana approx. 1 banana
- 1 tsp Vanilla Extract
- ¼ cup Oil
Instructions
- Place the flour, baking powder and sugar into a mixing bowl and whisk until well combined.
- In a separate bowl whisk together all remaining ingredients.
- Pour the wet ingredients into the dry ingredients and whisk until well combined.
- Set aside and allow the batter to rest for 10 minutes before using.
- Lightly spray a skillet with spray oil and heat over medium heat.
- Drop ¼ cup of batter into skillet and cook until bubbles begin to form, flip and continue to cook for a further 2-3 minutes or until lightly golden brown.
- Repeat until all batter has been used
Notes
- My #1 Secret Tip for this oat milk pancake recipe is to give the batter enough time to rest. The resting stage is essential if I want my pancakes to be light and fluffy. I have skipped this step and ended up with flat, dense discs that I would not even call pancakes.
- Do not overmix: I make sure the batter is well combined, but do not overmix. This overactivates the gluten strands, which will give the pancakes a chewy, tough texture.
- Leave space: Do not overcrowd the pan. I make sure to leave enough space to flip each one with my spatula. Placing the pancakes too close together may also result in them fusing together.
- Even size: I measure out each helping to maintain a uniform shape and cooking time. Making them bigger or smaller may also make them harder to flip. Tiny pancakes are finicky, and the big ones may break in half.
- Watch for bubbles: I always test a pancake before making an entire batch. Sometimes, if I wait for the surface to be covered in bubbles, the underside is too dark. Other times, all I need are a few bubbles around the edge for them to be that perfect golden brown.
Nutrition
Serving: 2pancakes | Calories: 301kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 24mg | Potassium: 224mg | Fiber: 2g | Sugar: 17g