These pancakes with oat milk are light, dairy free and delicious. They are made with oat milk and vegan butter. The best fluffy dairy free pancakes are right here! You will fall in love with them.
Dairy Free Pancake Recipe
The humble pancake is one of the culinary world’s true crowd-pleasers. They’re easy to make, easy to eat, and you can top them with just about anything. Prepare them as thick or as thin as you like, use sweet or savory toppings, or even wrap them up French-style!
This recipe is for fluffy, tasty, dairy-free pancakes. Incredibly, about 65% of people have some form of lactose intolerance, from the truly severe to mild discomfort. If you’re in that group, or you need to feed someone who is, this oat milk pancake recipe will be a life saver. Breakfast has never been so easy!
The best thing about this recipe is you can make it in a single bowl. We use vanilla extract for the flavoring, but it’s up to you what you’d like to use. We recommend the mild, pleasant, aromatic flavor of vanilla because it goes with so many other tastes, but ultimately you can do whatever you like. It really is so versatile.
This healthy alternative to the typical store bought pancake mix is sure to put a smile on anyone’s face.
These oat milk pancakes will provide a dairy-free and nut-free alternative to many other pancake recipes, particularly the classic American buttermilk pancake. Perfect for a lazy weekend morning.
If you like, you can even make this recipe vegan or gluten free with only a few minor ingredient tweaks.
Ingredients for Oat Milk Pancakes
These oat milk pancakes are made with:
- Oat milk. Be sure to use extra creamy oat milk if you can. We recommend Planet Oat extra cream, because it helps with the fluffy, light texture of your pancakes. Regular oat milk works fine, too, but the creamier stuff is best. If you like flavored oat milk, you could always try using that instead, too!
- Vegan butter. This healthy alternative to butter is far better for your heart and far lower in calories. You can also use vegetable oil.
- Egg. Eggs might be an animal product, but as they lack lactose they should be safe for those with dairy intolerance. If you’re allergic to eggs, or a vegan, you can always use flax “eggs” as a substitute.
- Vanilla extract. This brings a hint of vanilla sweetness and a heavenly aroma to your pancakes.
- All purpose flour. Substitute this for a gluten-free alternative if need be.
- Sugar. You can use white sugar, coconut sugar, or stevia. The sugar really helps with the flavor of your pancakes.
- Salt. Just for a little balance.
- Baking powder. This is an absolute must if you want classic American-style high rise pancakes. Without it, you’ll have a pancake as flat as… well, a pancake. We recommend 2 teaspoons of baking powder for this recipe, as it won’t alter the taste of your pancakes but will help enormously with the rise.
Make it Vegan
If you’ve dietary restrictions, you’ve come to the right place! It’s so easy to make this into a vegan recipe that you might as well try it even if you’re a meat eater.
All you need to change is your sugar and eggs.
You might be surprised to learn that, in the sugar refining process, bone char, an animal product, is often used. You can use organic sugar or unrefined sugar instead. Sugar made with beets is vegan, too, as is organic whole cane sugar. Unrefined sugar has a different texture from the refined stuff, but this difference ought to be negligible thanks to the cooking process.
Instead of eggs, which are very much not vegan-friendly, you can use flax eggs or bananas. The flax eggs (which are not eggs at all) can actually improve the texture of your pancakes, helping them become even more fluffy and light thanks to the difference in binding. It’s worth giving this a go just to see how it turns out.
White flour and oat milk are both vegan, so you really don’t need to change much to make this recipe vegan friendly.
Making it Gluten Free
Fortunately, only one of the ingredients in these pancakes contains gluten. The flour in our recipe has gluten, but if you replace this with a gluten-free flour, you’ll be fine. None of the other ingredients contain gluten!
Why Oat Milk?
Around two thirds of people are lactose intolerant to some extent. Many people are vegans or vegetarians, and some people just prefer it.
Oat milk can be both creamy and sweet, and it works easily as a 1:1 substitute fo the milk of a cow.
Can You Substitute Oat Milk for Milk in Pancakes?
Yes! In fact, you can replace it in a 1:1 ratio. About one cup of milk will have the same effect on your pancake as a cup of oat milk. You’ll want to use extra creamy oat milk, or regular, as your dairy substitute, rather than a thinner or more watery alternative. Flavored oat milk can also bring an element of surprise to your pancakes.
Are pancakes better with milk or water?
Most people prefer milk pancakes, but water is often used as well. Pretty much any pancake recipe that uses milk can be made with water instead. Using water will affect the pancakes’ flavor, which is why we recommend oat milk as the number one alternative. Milk pancakes are pretty much always fluffier and tastier than water pancakes.
Should You Let Pancake Batter Sit?
This is not a compulsory step, but like using milk instead of water it will improve your pancakes. Allowing the batter to sit for about thirty minutes before cooking, or overnight in the fridge, will give you lighter, fluffier pancakes.
How Healthy is Oat Milk?
A cup of unsweetened oat milk contains around ninety calories. It is relatively low in fat and sugar, but high in carbohydrates. Like most “health” foods, the trick with oat milk is to ask whether it is healthy for your goals. If you want to increase your carb intake with lower fat and sugar, it would be great. If you want to cut carbs, you might want to consider an alternative.
More Delicious Pancake Recipes
Fluffy sourdough discard pancakes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Pancakes with Oat Milk
Ingredients
- 2 cups 10 oz | 290 g all purpose |plain flour
- ¼ cup 2 oz| 60 g granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¾ cups 440 ml oat milk
- ¼ cup (2 oz|60 g vegetable oil or vegan butter melted
- 2 teaspoons vanilla extract
- 1 large egg
Equipment
Instructions
- In a large bowl combine all the dry ingredients: the flour, sugar, baking powder and salt. Make a well in the center and add the milk, melted butter, vanilla and egg.
- Fold in the wet ingredients into the dry ingredients with a wire whisk. Mix until combined . There will be a few lumps but it is fine. If the batter is too thick, stir in 1-2 tablespoons of extra oat milk into the batter until you achieve the desired consistency.
- Heat your non-stick pan or griddle over low-medium heat. Wipe the pan with a little butter. Pour ¼ cup of the batter onto the pan.
- When bubbles begin to form ( about 2 minutes), flip with a spatula. Cook on other side for about 1 minute or until golden brown.
- Serve with fresh fruit, berries, melted chocolate or honey, or enjoy plain!
Nutrition
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Suzan says
They look so fluffy and moist. I have just bought some of Chobani's new oat milk and I have been looking for new ways to use it! This recipe seems perfect! Thanks for sharing...