Oat Milk Pancakes (Dairy-Free and Fluffy)

Oat Milk Pancakes

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4 (about 12 pancakes)

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups oat milk
• 2 tbsp apple cider vinegar or lemon juice
• 1/4 cup neutral oil or melted vegan butter
• 1 tsp vanilla extract
• Neutral oil or vegan butter, for the pan

Instructions

1. In a small bowl or measuring cup, combine the oat milk and vinegar or lemon juice. Let it sit for 5 minutes - it will thicken slightly, similar to a dairy buttermilk substitute.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the oat milk mixture, oil, and vanilla to the dry ingredients. Stir just until combined - a few lumps are fine, and overmixing will make the pancakes tougher.
4. Heat a lightly oiled skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake.
5. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until golden.
6. Repeat with the remaining batter, adding more oil to the pan as needed.

Notes

The vinegar-and-milk step mimics buttermilk's acidity, which reacts with the baking soda to give these pancakes extra lift - don't skip it even though it seems like a small step.