An amazing oat milk pancake recipe for light and fluffy dairy-free pancakes made with only a few simple ingredients that make this recipe a snap!
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 tbsp sugar
- 1 cup oat milk
- 1/2 cup water
- 1 tsp vanilla extract
- 1 1/2 tbsp olive oil
In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
Add in oat milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
Let pancake batter rest for 5 minutes
Heat a large griddle or skillet over medium heat. If needed, you can oil the pan with vegan butter or coconut oil. Using a ladle, add about 1/2 cup of pancake batter and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container.
Serve pancakes warm with with pure maple syrup, vegan butter, and a side of fresh fruit.
Calories: 136kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 320mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg