Oat Milk Pancakes Recipe (Vegan, Dairy Free, Egg Free)

These oat milk pancakes are the perfect weekend breakfast – light and fluffy, simple and delicious, brunch is calling!  This simple recipe substitutes regular milk for a delicious oat milk instead.

Add fruit and drizzle on real maple syrup for a weekend treat. Ready in 15 minutes, gather everyone for a simple and healthy brunch.

Oat milk is having a moment, and let me tell you,  I am HERE for it. I love the mild and delicious flavor of oat milk… and how easy and inexpensive it is to make it yourself. I have a recipe for unsweetened oat milk that costs just pennies per glass.  These oat milk pancakes are the best pantry staple breakfast that is vegan, dairy free, and on your table in no time.

Brett loves pancakes, so I was super excited to make him some pancakes using oat milk. And let me tell you, these were devoured in record time.

We served these with some fresh raspberries and some Canadian maple syrup. And they were absolutely perfect.

These Oat Milk Breakfast Pancakes Are:

• Fluffy
• Airy
• Light
• Flavorful
• Not-too-sweet
• Ready in about 15 minutes
• Great to serve as a brunch entrée or for a pancake bar

What’s In These Oat Milk Pancakes Recipe?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

• Oat Milk: you can use store-bought or make your own! I prefer unsweetened oat milk, but you can use vanilla too.
• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Sugar: I used a organic granulated sugar for these pancakes.
• Baking Powder: I use a no sodium baking powder to keep the amount of salt down in this dish.  It’s a small change, but makes a huge difference in our health!
• Baking Soda: I used normal baking soda from my pantry
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Maple Syrup: for drizzling…and for natural sweetness without the refined sugar.  And don’t even think about using fake pancake syrup… only the real deal maple syrup in this recipe!  (Being married to a Canadian, I have to add that disclaimer)  🙂

How Do I Make These Pancakes with Oat Milk?

Make These Pancakes with Store-bought or Homemade Oat Milk!

One of the BEST Breakfast Recipes that Use Oat Milk

These amazing oat milk pancakes recipe is a fantastic pantry-staple brunch!  It uses almost all ingredients you would have in your dry pantry or cupboards.  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

Other Simple and Easy Brunch Recipes You’ll Love

Get the Same Ingredients I Use For My Vegan Oat Milk Pancake Recipe:

As always, if you make this vegan oat milk pancakes recipe be sure to leave me a comment, rate this recipe, and tag @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there! 

Oat Milk Pancakes (Vegan, Dairy Free, Egg Free)

The Herbeevore

These vegan oat milk pancakes are light and fluffy, and are so amazing with pure maple syrup drizzled over them and served with fresh fruit.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 14 pancakes

Calories 114 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups all purpose flour or a gluten-free baking mix if needed
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3/4 tablespoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon Himalayan sea salt
• 2 cups unsweetened oat milk
• Maple Syrup and Fresh Fruit for topping

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Instructions

 

• Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
• Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
• Stack, drizzle with maple syrup, and serve with fresh fruit!

Notes

Dietary Modifications

• To make this recipe gluten free, Make sure the oat milk you are using is certified gluten free. While oats are naturally gluten free, there can be cross-contamination during processing, so always make sure your oats and oat milk have the Certified GF stamp on the packaging if you must avoid wheat.

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 

Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 114kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 325mgPotassium: 41mgFiber: 1gSugar: 6gVitamin A: 71IUVitamin C: 1mgCalcium: 104mgIron: 1mg

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