Oat Milk Pancakes

These hearty Oat Milk Pancakes are made by combining oats, oat milk, and a few other ingredients into a blender. Then, the batter gets cooked into fluffy pancakes that everyone loves. This recipe can be made both gluten-free and dairy-free.

Traditional pancakes get a tasty makeover in this Oat Milk Pancake recipe made with oats instead of flour, maple syrup, oat milk, and coconut oil. The oats blend up really well into a smooth batter that is perfect for gluten-free pancakes.

Freeze these delicious healthy pancakes for a hearty early morning stack without any work or make them a family affair on a bright and cheery Saturday.

Why You Need This Recipe

• You can have homemade pancakes in only 30 minutes. Make these during the week and not just on Sunday morning.
• Pancakes freeze well. If your mornings are busy, then make them once a week and freeze them. When it’s time to eat, pull the pancakes out of the freezer and then microwave or toast them until their warm. Your family will a warm breakfast that only takes minutes to throw together.
• This recipe is gluten-free and dairy-free. As long as you buy certified gluten-free rolled oats and oat milk, then you can feel good knowing that the pancakes are gluten-free.
• If you’re a fan of pancake recipes, you might also like these recipes for Rice Flour Pancakes and Coconut Milk Pancakes.

Key Ingredients

Oat milk is a thick and naturally sweet non-dairy milk that works great for pancakes! Buy packaged oat milk or make your own homemade oat milk to replace regular milk.

Eggs bind the ingredients together and add structure.

Maple syrup is the only sweetener you need for a perfectly sweet pancake.

Rolled oats thicken up the batter and take the place of all purpose flour while giving it structure. Remember to use certified gluten-free oats to make your oat flour pancakes. See my related recipe for Oat Flour Pancakes.

Recipe Steps

Step One

In the pitcher of a high speed blender combine the oat milk and vinegar. Let sit for 5 minutes.

Step Two

Add the remaining ingredients to the blender including baking powder and blend on high until a smooth pancake batter forms.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Once the batter is blended with the wet ingredients and dry ingredients, heat a large nonstick skillet or frying pan over medium heat. See my article on the safest cookware.

Step Four

Carefully pour the batter into the skillet making pancakes around 4 inches in diameter.

Let the pancakes cook over medium heat for 3 minutes before flipping then cook for another 3 to 4 minutes until golden brown.

Serve the pancakes hot with your favorite toppings.

Recipe Tips & Substitutions

• The nutritional data for these healthy oatmeal pancakes does not include any toppings.
• Use old-fashioned oats, not steel cut oats.
• You can use boxed oat milk or homemade oat milk for this recipe. You can even use other dairy substitutes including coconut milk, almond milk, soy milk, or your favorite plant milk.
• Use a high-speed blender like a Blendtec or a Vitamix to get the ingredients fully blended.

Recipe FAQs

More Healthy Oat Recipes You Might Like

• Oat Milk Smoothie with Strawberry & Banana
• Easy Oat Milk Creamer Recipe
• Banana Oatmeal Cookies with Chocolate Chips
• Double Chocolate Almond Butter Energy Bites with Oats
• Oat Flour Pancakes

What to Serve with Oat Milk Pancakes

Vitamix Orange Juice

Air Fryer Soft Boiled Eggs

Over-Medium Eggs (Step by Step Guide)

Gluten-Free Vegetable Frittata Without Dairy

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Oat Milk Pancakes

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These hearty Oat Milk Pancakes are made by combining oats, oat milk, and a few other ingredients into a blender. Then, the batter gets cooked into fluffy pancakes that everyone loves. This recipe is both gluten-free and dairy-free.

• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups unsweetened oat milk
• 2 tablespoons vinegar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• 1 tablespoon maple syrup
• 2 cups uncooked gluten-free rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• Optional toppings include: maple syrup, chocolate chips, blueberries, or sliced strawberries

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Instructions

1. In the pitcher of a high-speed blender, combine the milk and vinegar. Let the mixture sit for about 5 minutes in the pitcher.
2. Then, add the egg, vanilla, coconut oil, maple syrup, oats, baking powder, and sea salt to the blender.
3. Put the lid and on the blender and then blend on high for 30-40 seconds, or until the mixture is fully combined with no lumps.
4. After the batter is mixed in the blender, heat a large nonstick skillet or griddle over medium heat.
5. Then, carefully pour the batter onto the skillet or griddle, making pancake shapes about 4 inches in diameter.
6. Let the pancakes cook over medium heat for about 3 minutes before flipping. Then, cook the pancakes for another 3-4 minutes, or until they are golden brown.
7. Serve the pancakes hot, with your choice of toppings.

Notes

1. The nutritional data for the pancakes does not include any toppings.
2. Use old-fashioned rolled oats, not steel cut oats.
3. You can use boxed oat milk or homemade oat milk for this recipe. You can even use other dairy substitutes including coconut milk, almond milk, soy milk, or your favorite plant milk.
4. Use a high-speed blender to get the ingredients fully blended.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Healthy
• Diet: Gluten Free

Keywords: dairy-free pancakes, oat milk recipe, pancakes with oat milk

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