Fluffy Oat Milk Pancakes
A simple, dairy-free recipe for fluffy oat milk pancakes that can be made vegan or with eggs. Perfect for breakfast, brunch, or baby-friendly meals.
Yield: 4 people
Calories: 210kcal
Cost: $5
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- non-stick skillet or griddle
- spatula
Materials
- 1 cup self-raising flour or all-purpose flour + 2 tsp baking powder
- 1 tbsp sugar omit for baby-friendly version
- 1 pinch salt
- 1 cup oat milk
- 1 tbsp oil or melted butter
- 1 egg or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water
- 1 tsp vanilla extract optional
Instructions
- In a mixing bowl, combine flour, sugar, and salt.
- In another bowl, whisk together oat milk, egg (or flax egg), oil, and vanilla extract.
- Pour wet ingredients into dry ingredients. Stir gently until just combined—don’t overmix.
- Let the batter rest for 5 minutes.
- Heat a lightly oiled non-stick skillet over medium heat.
- Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top, 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown.
- Serve warm with syrup, fresh fruit, or baby-friendly toppings like mashed banana.
Notes
For oat milk pancakes no egg, replace the egg with a flax or chia substitute.
For oat milk pancakes with egg, stick to the traditional recipe for extra rise.
For oat milk pancakes for baby, omit sugar and top with fruit purée or mashed banana.
For thinner oat milk crepes, add an extra ¼ cup oat milk to the batter and spread thinly in the skillet.
For oat milk pancakes with egg, stick to the traditional recipe for extra rise.
For oat milk pancakes for baby, omit sugar and top with fruit purée or mashed banana.
For thinner oat milk crepes, add an extra ¼ cup oat milk to the batter and spread thinly in the skillet.