We love dairy-free pancake recipes, like my classic Vegan Pancakes, Quinoa Pancakes, or Vegan Almond Flour Pancakes, and oat milk is one of the best plant-based milk choices for the planet. It’s sustainable, and it tastes so good in baked goods. With more proteins and fat than almond milk, it truly adds the best texture to pancakes, cakes, or waffles. So I had to make a recipe specifically for this milk. Oat milk pancakes are dairy-free pancakes made from oat milk. They are also egg-free, and easy to make without egg replacer like flax eggs. They are light, fluffy, and perfect for a healthy dairy-free breakfast.
Ingredients and Substitutions
Making these pancakes is really easy, it only takes a few simple ingredients and about 15 minutes of your time.
Oat Milk – You can make your own oat milk or use store-bought oat milk from the grocery store. All-Purpose Flour – Or white whole-wheat flour. Baking Powder – Yes, there’s a whole tablespoon of baking powder in this recipe to make extra fluffy pancakes. If you prefer thinner pancakes, decrease to 2 teaspoons. Apple Cider Vinegar – to make them very fluffy. Vanilla Extract – for flavor Avocado Oil – this oil has a high smoke point and low flavor, perfect for sweet recipes. You can use any oil you like though. Sugar, coconut sugar, or any crystal sweetener you love.
How To Make Oat Milk Pancakes
Storage Instructions
Store leftover pancakes to meal prep a few days of pancakes for breakfast. Place the pancakes in an airtight container in the fridge. They last up to 4 days in the refrigerator or one month in the freezer. If you freeze them, place a piece of parchment paper between each pancake. If you stack them without this piece of paper, they freeze as a stack, and it’s difficult to thaw just one pancake. Thaw in the fridge the day before serving. Rewarm your pancakes in a warm pancake griddle
Serving
This oat milk pancake recipe tastes amazing with all your classic pancakes toppings like:
Maple Syrup or any syrup like coconut nectar, date syrup, or agave syrup. Vegan Butter Jam – or try my chia seed jam recipe for a healthier option. Fresh Fruits like strawberries, blueberries, banana slices, or raspberries. Nut Butter – Peanut butter almond butter or cashew butter all taste amazing with this recipe.
Add-Ons
Feel free to stir some fruits, spices, or more in the batter. Here are some ideas to flavor the pancake batter to your taste:
Chocolate Chips Pancakes – Add 1/3 cup of dark chocolate chips. Blueberry Lemon Pancakes – Add 1/2 cup of blueberries and 1 teaspoon of lemon zest. Swap the apple cider vinegar for lemon juice. Cinnamon Pancakes – Add 2 teaspoons of ground cinnamon to the batter along with the dry ingredients.
Allergy Swaps
Here are some options for you to try if you need substitutions for some of the ingredients used in this pancake recipe.
Gluten-Free – While there’s an option for gluten-free certified oat milk at the store, I didn’t try the recipe with gluten-free flour. I may suggest all-purpose gluten-free flour, but I am not sure the texture will be as nice and fluffy. Oil Options – You can use any vegetable oil you have on hand. Melted coconut oil and olive oil are great options as well. I also tried dairy-free melted butter which adds a delicious flavor to the pancake batter. Sugar-Free – Feel free to skip the sugar in the batter or use allulose for a natural sugar-free sweetener. Oil-Free – You can replace oil with the same amount of unsweetened applesauce, mashed bananas, or pumpkin puree. However, the batter tends to stick more to the pan, and you may like to add one tablespoon of cornstarch with the dry ingredients to firm up the pancakes more.
Here are my answers to your most common questions about this pancake recipe.
More Pancakes Recipes
Below are my other healthy pancake recipes for you to try.
