Fluffy Vegan Oat Milk Pancakes
These Oat Milk Pancakes are the fluffiest vegan pancakes! They're soft, thick and perfectly puffy. Serve them in 30 minutes or less with your favorite fruit, pancake syrup and a pat of vegan butter.
Ingredients
- 1 ½ cups oat milk
- 3 tbsp vegan butter melted
- 1 flax egg 1 tbsp flax meal + 3 tbsp water
- 1 tsp vanilla extract
- 1 ½ cup flour
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tbsp baking powder
- 2 ½ tbsp sugar
Instructions
- Begin by making your flax egg. In a small bowl, combine 1 tbsp of ground flax (or flax meal) and 3 tbsp of water. Mix and let sit for 3 minutes, until it becomes jelly like in texture.
- Combine the flax egg, oat milk, melted vegan butter, and vanilla extract in a small bowl and mix.
- In a larger bowl, combine flour, salt, baking powder, sugar and cinnamon.
- Slowly pour the wet mixture into the dry and mix it until it is combined. The batter should thick yet should be able to be poured easily.
- Let the batter sit for for 1-2 minutes. You will notice it will expand slightly - that is due to the baking powder, which is why these pancakes are fluffy.
- Mix the dough one more time, for approx. 10 seconds, to bring it back down to its original form.
- Heat a skillet over medium to low heat for 1-2 minutes, allowing the skillet to get warm.
- Add butter or cooking spray to the skillet and allow it to melt. Then scoop a ¼ cup of pancake batter into the skillet.
- Allow the pancake batter to cook on one side for approximately 2-4 minutes, depending on how hot your skillet is. Once you see small holes on the top of the pancake, flip the pancake then cook for another 2-3 minutes.
- Continue to do the same for the rest of the batter until there is none left.
- Top with fruit, whip cream, pancake syrup or anything you desire!
Notes
You can add blueberries, chocolate chips or strawberries cut in half to the batter before adding it to the skillet. Make sure to mix them in well!
How to store pancakes: Allow the leftover oat milk pancakes to cool completely on a wire baking rack. This will help prevent the pancakes from becoming soggy on the bottom. Once cooled, transfer the leftovers to an airtight container and store in the refrigerator for up to 3 days.
How to reheat pancakes: Microwave the pancakes in 15 second bursts until hot. This method will help keep them moist and soft and is by far the quickest way to reheat oat milk pancakes. If you are reheating a lot of pancakes at once, reheat them in the oven. Place the pancakes on a lightly greased baking tray covered with foil and reheat at 350 degrees for 5-10 minutes, or until warm.
How to freeze pancakes: Cool the vegan pancakes completely on a wire baking rack, then place the wire rack with the pancakes on it directly in the freezer. Leave them in the freezer until the pancakes are frozen solid (about 3-4 hours). Once frozen, remove the pancakes and place them in an airtight freezer bag or container and freeze for up to 3 months. Reheat oat milk pancakes using the above methods (you may need a little longer cook time when cooking from frozen!).
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