The Fluffiest Oat Milk Pancakes
Oat Milk Pancakes are soft, fluffy, and incredibly easy to whip up. Made with 8 simple ingredients and dairy-free, they're perfect for a cozy weekend breakfast or a delightful morning treat!
Servings: 8 Pancakes
Calories: 164kcal
Ingredients
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cup oat milk
- 1 egg
- 3 tablespoons melted coconut oil plus more for pan frying (see note)
- Garnish with fresh fruit
Instructions
- In a large mixing bowl add the all-purpose flour, baking powder, sugar, and salt. Mix until well combined.
- Form a well in the middle of the flour mixture. Add the egg, milk, and melted coconut oil. Stir until just combined, enough for the flour streaks to go away. It's ok if the batter is a little lumpy.
- Heat coconut oil in a skillet over medium heat, about 1 tablespoon. Once heated scoop ¼ cup batter onto the frying pan. Let cook over medium until you see air bubbles starting to appear and the top begins to set. This will take around 3-5 minutes.
- Flip and cook the other side until it has browned. About 3-4 minutes. Serve warm with fresh fruit.
Notes
Ingredient Note:
- You can use vegetable oil instead of coconut if you prefer.
- Optional: Cool the pancake batter in the refrigerator for 30 minutes before cooking.
- Don't overmix the batter. You want the batter to remain a little lumpy.
- Don't flip the pancakes too early. Wait until you see bubbles forming on the surface of the pancakes and the edges look set before flipping.
- Clean the pan between batches.
Nutrition
Serving: 1pancake | Calories: 164kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 284mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Calcium: 163mg | Iron: 2mg