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Oat Milk Pancakes (Thick & Fluffy!)
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These oat milk pancakes are soft, thick, fluffy, and so easy to make! Made using just 8 ingredients and no mixer required!
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the 'Metric' tab. Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method. Substituting Flour: You can substitute white whole wheat flour, whole wheat flour, or oat flour by weight (not volume, or the pancakes could be dry). If using oat flour, you will need 2 cups + 2 tablespoons of oat flour (255 grams).
3 tablespoons melted vegan butter, oil, or applesauce
1 1/2 teaspoons vanilla extract
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons granulated sugar or coconut sugar
2 tablespoons baking powder
Preparation
Add oat milk, vanilla extract, melted butter, and egg to a small bowl and whisk until combined, then set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Pour in the wet ingredients and whisk until just combined. Don’t over-mix the batter; if there are still some small lumps of flour that’s okay!
Heat a large skillet or nonstick griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown.