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Oat Milk Pancakes

Oat Milk PancakesHomemade oat milk pancakes are a fan favorite. Since going dairy-free, this recipe and our Almond Flour Pancakes Recipe are a go-to when I am craving made-from-scratch pancakes in the morning; this light and fluffy breakfast treat cooks in less than 30 minutes. Plus, they are dairy and gluten-free!

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WHY USE OAT MILK TO MAKE PANCAKES?

Pancakes are one of my favorite breakfast foods, and because oat milk is creamy and slightly sweet, it’s perfect for making fluffy pancakes.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Almond Flour: For best results, use blanched almond flour to make our oat milk pancakes recipe. Blanched almond flour uses almonds that have had the skins removed; I like them for pancakes because they create a lighter batter.
  • Baking Powder: Baking powder adds lift to the batter, so the pancakes aren’t so dense.
  • Oat Milk: Oat milk provides moisture to thin out the batter, which is especially important when working with almond flour.
  • Eggs: Along with protein, eggs provide structure and bind the ingredients together.
  • Olive Oil: I use olive oil instead of butter as a dairy-free alternative.
  • Vanilla Extract: Vanilla extract lends sweetness.

SUBSTITUTIONS AND VARIATIONS

Change is good! Here are some variations to consider:

  • Add lemon or orange zest.
  • Sweeten the batter with Golden Monk Fruit or Swerve.
  • Replace oat milk with almond, coconut, cashew, macadamia nut, or soy milk.

COOKING TIPS

  • If it looks as though the batter is too thick, add more oat milk until it reaches the right consistency. Similarly, if the batter appears too thin, sprinkle more almond flour until you get it right.
  • Our oat milk pancakes recipe makes 4-5 pancakes. If you’re feeding a crowd, consider doubling or tripling the recipe because they will go quickly!
  • Almond flour-based pancakes tend to darken a bit faster. As a result, adjust the heat to prevent burning.

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Pancakes on a plate.

SERVING SUGGESTIONS 

Enjoy these pancakes as is, or try one of these mix-ins or toppings!

  • Maple Syrup, Honey, Fig Jam Recipe
  • Strawberries, Blueberries, Raspberries
  • Chocolate Chips, Cocoa Nibs
  • Seed Butter, Nutella, Nut Butter
  • Shaved Almonds, Coconut Flakes
  • Greek Yogurt, Coconut Yogurt, Homemade Whipped Cream

WHAT TO DO WITH THE LEFTOVERS 

  • TO STORE – Should you have leftovers, store them in an airtight container. They will keep for 2-3 days.
  • TO FREEZE – Allow the pancakes to cool. Then, add them to a freezer-safe container or bag. Oat milk pancakes freeze for three months, but I doubt you can wait that long. I often make several batches at a time to freeze for a quick meal later on. When you’re ready to eat, remove the pancakes from the freezer to thaw.
  • TO REHEAT –  If the pancakes are frozen, pry them apart and warm them in the microwave for a quick breakfast. You can also reheat them in the oven at 350° F (176° C) for about 5 minutes.

FREQUENTLY ASKED QUESTIONS 

Can you substitute oat milk for regular milk in pancakes?

Use oat milk or alternative milk options, like almond, coconut, or soy, to replace dairy in your favorite pancake recipes. Experiment and try out regular, creamy, or vanilla oat milk.

How do you use oat milk?

Apart from these pancakes, we use oat milk to make overnight oats, chia seed pudding, Apple Crisp Macchiato Recipe, and other baked goods. Use oat milk as a 1:1 replacement for dairy in any recipe.

Can I make this recipe vegan?

Of course! Use flaxseed, chia seed, or a combination of the two in place of the eggs to make vegan pancakes. 
1. The best ratio is one part water and two parts seed. Next, mix the water and seeds of your choice. 
2. Allow the mixture to sit out at room temperature until it thickens into a gel-like paste, then add it to the batter. 
The result is tasty vegan oat milk pancakes! You can also use nut butter or banana instead of eggs.

Are pancakes better with water or milk?

Some liquid is needed to make pancakes (especially when cooking with almond flour), and you can use water instead of milk. However, doing so results in less flavor, and they won’t be quite as fluffy.

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Pancakes stacked on a plate with syrup running down them.

Oat Milk Pancakes

Tressa Jamil
Homemade oat milk pancakes are a go-to when craving made-from-scratch pancakes in the morning. These cook in less than 30 minutes and are dairy and gluten-free!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4 Pancakes
Calories 156 kcal

Equipment

Ingredients
  

  • 1⅓ cup almond flour, blanched
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • cup almond milk, unsweetened
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract

Instructions
 

  • Combine the dry ingredients in a mixing bowl. Set it aside.
  • Whisk oat milk, eggs, olive oil, and vanilla in a mixing bowl.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir to combine.
  • Heat a non-stick skillet over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan. Cook the pancakes for 1-2 minutes per side, adjusting the heat to ensure the middle cooks without burning the outside.
  • When bubbles start to form on the top, flip it, and give the pancake a light tap to spread the mixture since they will be slightly smaller than regular pancakes. Then, cook for another 1-2 minutes.

Notes

Cooking Tips: 
  • If it looks as though the batter is too thick, add more oat milk until it reaches the right consistency. Similarly, if the batter appears too thin, sprinkle more almond flour until you get it right.
  •  Our oat milk pancakes recipe makes 4-5 pancakes. If you’re feeding a crowd, consider doubling or tripling the recipe because they will go quickly!
  •  Almond flour-based pancakes tend to darken a bit faster. As a result, adjust the heat to prevent burning.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 PancakeCalories: 156kcalCarbohydrates: 3gProtein: 5gFat: 14gSodium: 317mgFiber: 1gSugar: 1g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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