Oat Milk Pancakes
Fluffy, dairy-free pancakes that are also refined sugar free and pack 11g of protein per serving. These Oat Milk Pancakes are the perfect breakfast and brunch menu addition you NEED! Only 6 ingredients. (Makes 10 pancakes of ~4" diameter)
Servings: 4 people
Calories: 328kcal
Ingredients
- Cooking Spray or Coconut Oil
Wet Ingredients
- 2 Cups Oat Milk unsweetened unflavored preferred
- 2 Large Eggs
- 2 tablespoon Honey
Dry Ingredients
- 2 Cups Gluten Free Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Mix the dry ingredients in one bowl, and the wet ingredients in another.
- Combine the dry and wet ingredients and stir to remove lumps.
- Melt coconut oil, butter, or spray oil onto your pan or griddle and pour the batter ⅓ cup at a time. (For mini pancakes, measure ¼ cup at a time)
- Flip pancakes after about 5 minutes, when little bubbles form and the edges turn a matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed to check for
- Let the second side cook and brown for about 2-3 minutes and remove from the pan.
- Repeat with remaining batter until done, spraying cooking spray or re-adding oil/butter in the pan each time prior to adding more batter.
- Enjoy pancakes plain, with fresh fruit or with maple syrup!
Notes
DO NOT substitute for regular All-Purpose Flour. Although it is called One:One Flour, gluten free flour is typically more dense and this oat milk pancake recipe requires more than the listed gluten free flour for regular all purpose flour or will turn out too thin.
You can freeze leftover pancakes. Freeze them in a single layer on a parchment-lined baking sheet. The pancakes will freeze in about 1 hour. Stack the frozen pancakes between wax or parchment paper in a freezer bag or freezer-safe container for up to 2 months.
To reheat frozen pancakes, microwave on a plate for 20 seconds or in the oven on an aluminum-covered tray at 375ºF for 10 minutes.
VEGAN Version: You can skip the eggs in this pancake batter. You can use applesauce to replace eggs in pancakes - ¼ cup of applesauce per egg - or you can also use a flax or chia egg. I have tested this recipe without eggs and it tastes similar, but loses some of the fluffiness.
Nutrition
Serving: 2.5pancakes | Calories: 328kcal | Carbohydrates: 65g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 446mg | Potassium: 95mg | Fiber: 7g | Sugar: 20g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 343mg | Iron: 4mg