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Oat Milk Pancakes Recipe

    Oat Milk Pancakes Recipe

    These pancakes made with oat milk are airy and fluffy, and they have a hint of almond and brown sugar in the background. They make for a pleasant breakfast that deviates slightly from the ordinary.


    1 ½ cups all purpose flour.
    3 and a half teaspoons of the baking powder.
    ½ teaspoon salt.
    1 ¼ cups oat milk.
    1 egg.
    2 teaspoons of dark brown sugar.
    3 tbsp melted butter.
    1/2 milliliter of almond extract.


    Flour, baking powder, and salt should be mixed together in a large bowl using a whisk. Create a hole in the center of the flour with a well.

    Pour the oat milk, egg, brown sugar, melted butter, and almond essence into the well, then whisk the ingredients together until they are just incorporated. A batter with a few lumps is quite acceptable and, in certain cases, may even be preferred than one that is completely smooth.

    Prepare your griddle or grill pan for use by heating it over a medium heat for at least 7–10 minutes. You need a surface that is heated extremely well. To prevent sticking, melt butter or spray with non-stick cooking spray.

    Pour the batter onto the griddle in increments of a quarter cup using a scoop. Allow the pancakes to cook for approximately one minute and ninety seconds on the first side. The pancakes should begin to rise, and you should see that there are small bubbles beginning to burst on the surface of the pancakes. When the teeny bubbles have spread evenly across the surface of the pancake, it is time to flip it.

    After turning the pancakes over and allowing them to cook for another 60–90 seconds on the other side, transfer them to a platter. Repeat the process until all of the batter is used up.

    To serve, drizzle with syrup, top with berries, or dust with powdered sugar.

    Advice and Suggestions

    Make sure your pan or griddle is hot. Add at least 3 to 5 minutes to however long you believe it takes to preheat. The first batch of pancakes, french toast, or whatever normally doesn’t turn out well since the pan hasn’t had a chance to heat up properly.

    If you don’t like almond extract, you can substitute vanilla extract for it or omit it entirely.

    Indeed, you require that much baking powder. The pancakes’ lift comes from it.

    If you don’t have brown sugar on hand, you can use white sugar instead.