Prep Time: 20 minutes
Yield: 4 servings
These oat milk pancakes are a breeze to make, and once you do you'll never go back to store-bought mix. For a vegan alternative, you can replace the egg with flax seeds.
I N G R E D I E N T S
- 1 1/2 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- A pinch of salt
- 1 1/4 cup Two Bears oat milk
- 3 tbsps canola oil
- 1 egg
- 1 tsp vanilla extract
I N S T R U C T I O N S
- Whisk your dry ingredients into a bowl.
- Add Two Bears oat milk, canola oil, egg and vanilla extract. Whisk until smooth.
- Preheat a pan to medium heat, coat with butter or oil. Make sure the surface is covered, as this will help you flip your pancakes.
- Pour about ⅓ cup batter onto the griddle for each pancake. Wait until bubbles are visible throughout the pancake before flipping, about 1-2 minutes for each side.
- Garnish to taste, serve and enjoy!
Don’t skip the baking powder. I know the recipe seems like an excessive amount, but if you want them to be fluffy, especially without dairy, you need it. Use canola oil or other vegetable oils. This is my go-to substitute for melted butter because I always have it on hand. Keep the eggs. I know these pancakes could easily be made vegan, but the eggs do wonders for the texture of these pancakes. Keep your cooked pancakes warm in the oven while you’re making the rest.
Toppings wise....the world is your oyster. No oysters, please, although....Try any variation of fruits, nuts, oats, any buttery spread like peanut, almond or cashew butter.