Oat Milk Blender Pancakes (Gluten-Free & Dairy-Free)

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.

Recipe Benefits

• You can have homemade pancakes in only 30 minutes. Use old fashioned oats for a fluffy texture that everyone loves.
• Pancakes freeze well in an airtight container. 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 they’re warm. Your family will a warm breakfast that only takes minutes to throw together for a weekday breakfast.
• 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 unsweetened oat milk or make your own homemade oat milk to replace regular milk in this dairy-free pancake recipe.
• Eggs bind the ingredients together and add structure. You can use flax eggs if you prefer (simply mix 1 tablespoon of ground flax seed with 3 tablespoons of water and set aside for 5 minutes before using).
• Pure maple syrup is the only sweetener you need for a perfectly sweet pancake.
• Coconut oil adds a bit of fat to the simple ingredients and replaces butter to make these dairy-free pancakes. You could also use olive oil if you prefer.
• 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.
• Vanilla extract adds depth of flavor. See my related recipe for Oat Flour Pancakes.

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

Recipe Steps

Recipe Tips

• The nutritional data for these healthy oatmeal pancakes does not include any toppings.
• Use old-fashioned oats, not steel cut oats for this pancake breakfast.
• 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.
• If you don’t want to use your blender, you can use a food processor and then mix in a large mixing bowl.

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 (Foolproof Method)

Gluten-Free Dairy-Free Frittata Recipe

Oat Milk Blender Pancakes (Gluten-Free & Dairy-Free)

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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

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 265
• Sugar: 3.2 g
• Sodium: 236.2 mg
• Fat: 5.7 g
• Saturated Fat: 3.7 g
• Carbohydrates: 37.1 g
• Fiber: 4.9 g
• Protein: 7.9 g
• Cholesterol: 46.5 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.