Going dairy-free doesn’t mean missing out on your favorite breakfast! But can you really make pancakes without milk and eggs? Contrary to what you may think, you definitely can. In fact, pancakes made using a dairy substitute, like organic gluten free oat milk, could be some of the best you’ve ever tasted. We are here to share with you a delicious oat milk pancake recipe today. But first, what makes oat milk so good?
There are many milk substitutes out there, but here are some reasons why BetterBody Food’s Oatsome Oat Milk is the best choice for you:
This is organic oat milk, therefore the oats are grown without harsh pesticides or other worrying additives. Plus, oat milk is highly versatile, being used in just about any way a dairy-based milk can be. Thirsty milk lovers can pour themselves a cold glass of oat milk, while keen bakers can use it as a milk substitute in various different recipes. That’s why we’re excited about this oat milk pancake recipe. Not only are these peanut butter pancakes easy to make, the dairy-free nature of this recipe allows for it to fit into many different dietary plans.
Oat milk works well for pancakes because it has a great flavor that adds that extra something that your meal can't get from regular cow's milk. But how can pancakes be made without the eggs? This recipe gets around this requirement with nothing more than a little baking powder.
Basically, eggs are used to thicken pancake batter. The trapped air is what gives the pancakes a fluffy, light texture. Getting rid of eggs means we must find something else to give the pancakes that “lift”. Baking powder reacts with vinegar to create bubbles of air, whilst still keeping the recipe vegan. That's a win!
Additionally, be sure to always add wet ingredients to dry when making pancakes, as this helps to reduce lumps (don’t stress if it's not perfectly smooth though!)
What’s your favorite topping for Oatsome Oat Milk Pancakes? Give these a whirl and let us know what delicious creations you come up with!
1 cup BBF Organic Coconut Flour
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2 tbsp BBF Organic Coconut Sugar
1 tbsp baking powder
1 pinch of salt
1 cup Oatsome Organic Oat Milk
1 tbsp vinegar (or cider vinegar)
2 drops vanilla essence (optional)
1. Combine dry ingredients in a bowl and mix well
2. Pour oat milk into a measuring jug, add the vinegar (and vanilla if using), and mix
3. Slowly pour the milk mix into the dry ingredients, stirring gently to combine the mix
4. Mix until smooth – if mixture seems thick (won’t drip off your stirring instrument), add a dash more oat milk
5. Allow the batter to stand for 5 – 10 minutes
6. Heat a skillet or nonstick pan to a high heat. For nonstick pans, use the barest amount of oil (a smear of coconut oil is good for this). For cast iron pans or skillets, a little more oil is needed to keep the pancakes from sticking (a tablespoon is usually enough)
7. If you would like, transfer batter back into the measuring jug, making it easier to pour. Once the pan is hot, pour pancakes of the desired size (they will naturally spread into a round). Wait for this first pancake to firm up, then fill the pan with additional pours (careful that they don't spread into each other).
8. Wait for small bubbles to form on top of each one, indicating that they're ready to flip. Use a spatula to flip each pancake, then cook for another couple of minutes.
9. Voila! You now have delicious, golden vegan oat milk pancakes. Adorn with any toppings you'd like! How about blueberries and banana, or maybe a classic maple syrup?
