Oat Milk Pancakes
Just a simple, no-fuss pancake recipe that's light, fluffy, and dairy-free! These oat milk pancakes make the ultimate short stack. They taste just as good as regular pancakes, but without the need for dairy or eggs.
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
- To make these pancakes gluten-free, sub the flour for gluten-free flour.
- Pancake batter can be made 24hrs before using and stored in an airtight container in the fridge.
- Pancakes, once cooked, can be stored in the fridge for up to 4 days.
- For a lower sugar option, omit the coconut sugar or cut it by half. When using only half the sugar, you'll end up with 12 grams of sugar per serving; when using no sugar, you'll end up with only 7 grams of sugar per serving!
- Serve with your favorite toppings such as maple syrup, lemon juice, berries, nut butter, whipped coconut cream or even crushed nuts.
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