Yes, they are fairly healthy! For one, you're making them yourself so there's no weird additives or preservatives, second they're dairy free, and lastly the coconut oil is a good source of healthy fats.

How can I make these pancakes vegan and/or gluten free?

To make them vegan, substitute the egg with 1/4 cup mashed banana or applesauce. For a gluten free option, substitute the flour with a 1:1 gluten free flour blend and use a gluten free oat milk such as Oatly.

What does oat milk taste like?

Oat milk has a slightly sweet, almost nutty flavor. That's why it works so well in pancakes because the flavor naturally gets enhanced just by adding vanilla, sugar, and then topping with maple syrup.

Why aren't my pancakes fluffy?

If your pancakes aren't fluffy, then your batter probably got overmixed. It can be tempting to try and smooth out a lumpy batter, but the lumps actually help keep them tall and fluffy when cooking.

What toppings are good on oat milk pancakes?

I'm usually a straight stick, pure maple syrup girl, but there's tons of other yummy toppings! You could do berries, warm jam, melted nut butters, dairy free yogurt, powdered sugar, dairy free whipped cream, applesauce, or honey.

Oat Milk Pancakes: Fluffy & Dairy Free

Oat Milk Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Your Sunday morning breakfast just got a delicious upgrade with these oat milk pancakes! They're tender, fluffy, and completely dairy free. You just need 7 ingredients and one bowl to whip us these amazing dairy free pancakes.

Author: Nicole Radcliffe
Prep Time: 5 minutes
Cook Time: 20 Minutes
Total Time: 25 minutes
Yield: 9 Pancakes 1x
Category: Pancakes
Method: Griddle
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 1/2 cup all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 1/4 cup oat milk
1 egg
2 tablespoons melted coconut oil
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set that aside
Now, in a smaller mixing bowl, whisk together the oat milk, egg, melted coconut oil, and vanilla extract
Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently mix until you've got a cohesive batter. (lumps are ok!!)
Heat a large, non-stick skillet over medium/low heat and spray it lightly with cooking spray
Once the skillet is hot, pour 1/4 cup of pancake batter into it and cook for 1-2 minutes, or until bubbles start to form around the egdes
As soon as you see bubbles, flip the pancakes and let cook for another 1-2 minutes, or until both sides look golden brown
Finish cooking the remaining batter, then serve with maple syrup and enjoy!

Notes

Use room temperature ingredients for best results
Don't overmix the batter, lumps are ok
If you have time, let the batter rest for 10 minutes
Cook until bubbles start to form around the edges
Watch the heat, and adjust as needed
Keep cooked pancakes warm by placing them on a baking sheet and keeping it in a 200 degree F oven
Store leftovers in an airtight container in the fridge for up to 5 days

Find it online: https://www.coleinthekitchen.com/oat-milk-pancakes/