Fluffy Oat Milk Pancakes Without Eggs!

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Ready for some oat milk pancakes? These yummy, fluffy lemon poppyseed pancakes made with oat milk are going to become one of your favorite recipes!

Can you use oat milk instead of regular milk in pancakes?

As you can already guess, you can use oat milk as a substitute for regular milk in pancakes. Thanks to its creamy consistency, oat milk works quite well in pancake recipes at a 1:1 ratio.

When it comes to making pancakes without regular milk, there are a quite few options you can use. One of my favorite milk substitutes in pancakes is oat milk. This is so because oat milk is not only thick and creamy but also nutritious and has a similar consistency to whole milk. 

Therefore, it’s guaranteed that pancakes made with oat milk will turn out delicious, thick, and fluffy…which of course, are the best kind!

It also helps that oat milk is fast becoming widely used among people looking to replace regular milk.  So, having said that, check out how to make this fluffy pancake recipe with oat milk below!

Ingredients for oat milk pancakes

All-purpose flour– All purpose flour is the handiest type of flour to use for pancakes since almost everyone has it on hand. However, you can also use other flour substitutes for your pancakes like almond flour, rye flour, wheat flour, etc. 

Baking powder– Leavening agent needed for making the pancakes light and fluffy.

Oat milk– The star of this pancake recipe. Oat milk is a thick, rich type of milk made from oats. It helps to make fluffy and thick pancakes if you have no regular milk available. 

Lemon zest, and juice – Use to add an interesting lemony/zesty flavor to the pancakes. 

Coconut yogurt – This is a vegan pancake recipe. Therefore, coconut yogurt serves to add moisture to the pancakes while also being a suitable egg substitute for vegan pancakes. If you are not following a vegan lifestyle, feel free to use other kinds of yogurt such as plain yogurt or even greek yogurt. 

Vanilla extract – Used to add flavor 

Poppy seeds – Optional, but it adds an interesting mild nutty flavor and crunchy texture to the pancakes. 

Agave syrup or maple syrup – A healthy sweetener used to add sweetness to the pancakes. You can use coconut sugar, or regular sugar instead. 

Variations

Rye oat milk pancakes – Instead of all-purpose flour, use rye flour to make these pancakes as an alternative. Follow the recipe as shown in the recipe card, but in place of  ¾ cup + 2 tablespoons of all-purpose( which equals 14 tablespoons of all-purpose flour), use 25% more rye flour. That is 1 cup + 1.5 tablespoons (or 17 tablespoons of rye flour)

Almond flour oat milk pancakes – You can simply replace 1 cup + 2 tablespoons of all-purpose flour with the same amount of almond flour for some lovely almond flour pancakes made with oat milk! 

Oat milk pancakes with eggs – Replace the coconut yogurt with eggs for a quick and easy pancake recipe.

Omit the poppy seeds – Don’t have poppy seeds? Or maybe you don’t like how they taste in pancakes. If so, simply omit them for a plain oat milk pancake recipe. 

How to make oat milk pancakes 

Gather all the ingredients in one place.

 

Then, in a bowl, combine the flour and baking powder.

 

Add oat milk, lemon juice, lemon zest, coconut yogurt, agave syrup, and vanilla. 

 

Stir until almost combined and add poppy seeds. 

 

Stir until you have a smooth batter. Then heat a large non-stick skillet over medium-high heat.

 

Drop ¼ cup of batter per pancake on a skillet. Cook the pancakes until bubbles appear on the surface. Flip the pancake and cook for another 30 seconds.

 

Serve these fluffy oat milk pancakes warm drizzled with icing, maple syrup, or whatever you want. 

Storing and reheating oatmilk pancakes

How to store: Place the pancakes in the fridge in an air-tight container for up to 4 days.

How to freeze: Place the pancakes on a baking sheet in a single layer and freeze for 1 hour. Remove the frozen oat milk pancakes from the baking rack and place them in a ziplock bag for up to 3 months.

How to reheat: Place up to 5 pancakes in a microwave for 60 seconds.  

Want more pancakes made with milk substitutes? Check out these fluffy evaporated milk pancakes and these condensed milk pancakes here.