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Oat Milk Pancakes

These Oat Milk Pancakes are light and fluffy with an undertone of almond and brown sugar for a delicious breakfast that's just a little break from the norm.
Prep Time 5 mins
Cook Time 4 mins
Course Breakfast
Cuisine American
Servings 10 Pancakes


  • 1 ½ cups all purpose flour
  • 3 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups oat milk
  • 1 egg
  • 2 tablespoon brown sugar
  • 3 tablespoon melted butter
  • ½ tsp almond extract


  • In a large bowl, whisk together flour, baking powder and salt. Make a well in the middle of the flour.
  • Into the well, pour the oat milk, egg, brown sugar, melted butter and almond extract and stir until just combined. A lumpy batter is totally fine, and actually preferable to a smooth batter.
  • Preheat your griddle or grill pan for at LEAST 7-10 minutes over medium heat. You want a really well heated surface. Melt butter or spray with non-stick spray.
  • Scoop batter by ¼ cup-fuls and pour onto the prepared griddle. Let the pancakes cook on the first side for 90 seconds to 2 minutes. The pancakes should puff up, and you'll start to see tiny bubbles bursting on the surface of the pancakes. Once those tiny bubbles are all over the pancake, they're ready to flip.
  • Flip the pancakes, and cook for 60-90 seconds on the other side and then remove to a plate. Repeat until batter is used up.
  • Serve with syrup, berries, or powdered sugar.
Keyword oat milk pancakes, pancakes