Breakfast

Oat milk pancakes

Say hello to the tastiest oat milk pancakes. This oat milk pancake recipe is made with 5 simple ingredients. My oatmilk pancakes are similar to French crepes. They are thin, light, dairy-free and super quick.

You can make this pancake recipe with oat milk in just 15 minutes. Oat milk pancake have the best flavor and fluffy texture. I can’t get enough. They literally melts in the mouth. My pancake recipe with oat milk is the only pancake recipe you will ever need.

Top these dairy free pancake with berries, fruits, maple syrup or add your favorite toppings. It is a matter of personal choice. Okay, let’s get to it.

Can I substitute oat milk for regular milk in pancakes?

Yes, oat milk is an excellent regular milk substitute. Oat milk pancakes taste just like regular pancakes. You should use a 1:1 ratio. If you can’t have dairy, use oat milk in any recipe as a substitute.

Which alternative milk is best for pancakes?

The best dairy-free milk alternatives for pancakes are almond milk, oat milk, coconut milk, rice milk, hazelnut milk, macadamia milk and cashew milk. You can make pancake batter with all of these dairy-free milk kinds.

Ingredients for making the oat milk pancakes

2 servings or 8 big crepes.

You need 5 simple ingredients to make this pancake recipe with oat milk.

  • Use oat milk or any other of your favorite non-dairy milk alternatives. Unsweetened oat milk is the best choice. If you run out of milk, use water.
  • Flour. I use organic spelt flour. You can use what you have on hand – all-purpose flour, white whole wheat flour or gluten free all-purpose flour.
  • Sugar. I use organic cane sugar. Alternatives are granulated sugar and coconut sugar. They work well in this recipe. A healthier version would be coconut sugar or organic cane sugar.
  • Salt
  • Eggs. Use organic free range eggs.

How to make oatmilk pancakes

You will make this recipe in less than 15 minutes. It makes 8 large crepes.

Step 1

Combine the flour, sugar and salt in a large mixing bowl. Add the oat milk. Mix everything with a balloon whisk. Stir until all the ingredients are incorporated. It is okay if some lumps remain in the mixture.

Step 2

Beat the eggs in a separate bowl. Add to the batter and mix until smooth.

Step 3

Heat the skillet to medium heat (about 325°F). Coat with neutral-flavor vegetable oil.

Step 4

Pour the batter using a soup ladle. You can make large, halfway or small pancakes. Flip with a spatula after 1-2 minutes. Cook until both sides are golden brown or until you can see top of the crepe is setting.

Step 5

Transfer to a plate and top the pancakes with fresh fruit, berries, jam or maple syrup. You can fold them into triangles and add filling inside. Enjoy!

Oat milk pancake variations and serving

My kids eat these pancakes plain, straight off their plates without a fork. These pancakes are really that good.

  1. Enjoy with sweet toppings like jam, maple syrup, agave syrup, powdered sugar, caramel or the healthier option – homemade date caramel
  2. Add fried bacon and maple syrup
  3. Serve with fresh fruit or berries on top
  4. Fold and add the ham and mushrooms filling
  5. Veggies and a vegan cream cheese (or philadelphia) filling. Just roll them.
  6. Vegan pancakes with an egg substitute
  7. Folded with mashed cottage cheese and strawberries filling
  8. Folded with cottage cheese, garlic and spinach filling
  9. Build a tower. I mean you can make pancake cake. Add dairy-free custard to each layer and vegan ganache on top. Add nuts and raspberries to garnish.

How to store pancake with oat milk?

Batter

Pancakes are best enjoyed fresh. You can store oat milk pancake batter in an airtight container in the fridge for up to 6 days. Freeze the batter and keep it for up to 1 month. When you’re ready to make pancakes, place pancake batter overnight in the fridge to defrost. Make sure you do not freeze pancakes with toppings.

Pancake leftovers

Oat milk pancake leftovers are best stored at room temperature for 2 days. After a while, they lose moisture and become dry. Pancakes last in the freezer for 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost at room temperature.

Pro tips

What is the secret to perfect oatmilk pancakes?

  • Right proportions is important. Make sure you measure properly all the ingredients
  • Use only fresh and quality ingredients
  • A suitable ingredient match
  • Use the right flour
  • Cook on medium heat. Do not use high heat. Pancakes will burn, become dark and lose their taste.
  • Toppings – choose your favorites.

Frequently asked questions

How healthy is oat milk?

Pros

Oat milk has healthy fats, protein, fibre, and low sugar. Conversely, cow’s milk has mostly unhealthy fats, no fibre, some protein, is high in sugar (lactose) and is difficult to digest since many people are lactose-intolerant. Oat milk is safe for people with dairy and soy allergies. It’s also a good choice for those who have a tree nut allergy and avoid dairy. However, if you have celiac disease and are staying away from gluten, check theon the milk package (or on the oatmeal if you’re making your own milk). Some oats are processed in factories that handle gluten-containing grains.

Cons

Oat milk has about half as much protein as cow’s milk. Store-bought oat milks contain added sugar, especially flavored types like chocolate or vanilla. Some brands also have oils, stabilizers, or gums. Look for the word “unsweetened” on the label. The shorter the ingredient list, the better.

Oat milk nutrition

Oat milk has about 80 calories, 2 grams of fiber, 3 grams of protein, 4 grams of fat (all unsaturated), 16 grams of carbohydrates, 2 grams of fiber, 15% Daily Value of calcium and 10% DV of vitamin A per cup.

How to make oat milk at home?

Mix one part old-fashioned oatmeal (not instant) with two parts water. Let it sit overnight. In the morning, blend the mixture and strain through cheesecloth. Add some maple syrup if you like it sweeter.

Does oat milk need to be refrigerated?

Yes. If you made it yourself, store in the fridge up to 6 days. It it is store-bought store it in the refrigerator up to 10 days, once the milk has been opened.

More recipes

Best dairy-free waffles

Oat milk pancake nutrition facts

Kayla about oat milk pancakes

You can eat these oatmilk pancakes with just about anything. It makes for the perfect dessert or main savory dish. Perfect for any meal from breakfast to brunch, it’s easy and delicious. If you find these oat milk pancakes to be good enough, please consider sharing it with your friends to enjoy. Thanks for stopping by.

Recipe card for Oat milk pancakes

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 235 calories 7.7 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 cups (17 oz or 480 ml) oat milk
  • 1 + ½ cups (8.5 oz or 240 g) all-purpose flour
  • 4 tablespoons organic cane sugar
  • 1 teaspoon salt
  • 3 free range eggs
  • 3 table spoons of vegetable oil

Instructions

Make this recipe in less than 15 minutes.

Step 1

Combine the flour, sugar and salt in a large mixing bowl. Add the oat milk. Mix everything with a balloon whisk. Stir until all the ingredients are incorporated. It is okay if some lumps remain in the mixture.

Step 2

Beat the eggs in a separate bowl. Add to the batter and mix until smooth.

Step 3

Heat the skillet to medium heat (about 325°F). Coat with neutral-flavor vegetable oil.

Step 4

Pour the batter using a soup ladle. You can make large, halfway or small pancakes. Flip with a spatula after 1-2 minutes. Cook until both sides are golden brown or until you  can see top of the crepe is setting.

Step 5

Transfer to a plate and top the pancakes with fresh fruit, berries, jam or maple syrup. You can fold them or add filling inside. Enjoy!

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