Dairy-Free Oat Pancakes

Fluffy, wholesome, and completely dairy-free, these Oat Pancakes are a breakfast game-changer for anyone seeking a healthier start to their day. Made with blended rolled oats as a nutrient-packed base, these pancakes are naturally gluten-free and feature a hint of warmth from ground cinnamon and vanilla. The use of almond milk and apple cider vinegar creates a plant-based "buttermilk" that ensures a tender, light texture without the need for dairy. A touch of maple syrup adds just the right amount of natural sweetness, while melted coconut oil brings a delicate richness. Perfect for busy mornings or leisurely weekend brunches, these pancakes come together quickly and pair beautifully with your favorite toppings like fresh fruit or extra maple syrup. Whether you're catering to dietary preferences or simply craving something deliciously wholesome, these Dairy-Free Oat Pancakes are sure to become a new morning favorite!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups Rolled oats
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 1.25 cups Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Maple syrup
• 1 Egg
• 2 tablespoons Coconut oil, melted
• 0 as needed Cooking spray or additional melted coconut oil

Directions

Step 1

In a blender, add 1.5 cups of rolled oats and blend until a fine flour forms. This will be your oat flour.

Step 2

In a large mixing bowl, combine the oat flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, 0.25 teaspoon of salt, and 1 teaspoon of ground cinnamon.

Step 3

In a separate bowl, mix 1.25 cups of unsweetened almond milk and 1 tablespoon of apple cider vinegar. Let it sit for a few minutes for it to curdle slightly, forming a 'buttermilk'.

Step 4

Add 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1 egg to the almond milk mixture. Whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 6

Stir in 2 tablespoons of melted coconut oil until the batter is smooth, but be careful not to overmix.

Step 7

Preheat a non-stick skillet over medium heat and lightly coat with cooking spray or extra coconut oil.

Step 8

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

Step 9

Flip and cook for another 2-3 minutes until golden brown. Adjust the heat if needed to ensure the pancakes cook through without burning.

Step 10

Serve warm, topped with fresh fruit, additional maple syrup, or your favorite pancake toppings.

Nutrition Facts

Serving size	(574.0g)

Amount per serving	% Daily Value*
Calories	985.9

Total Fat 47.2g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 2.6g
Cholesterol 196mg	0%
Sodium 2853.1mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 14.6g	0%
Total Sugars 27.2g
Protein 28.4g	0%

Vitamin D 157.8IU	0%
Calcium 644.0mg	0%
Iron 7.8mg	0%
Potassium 722.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 11.2%

Carbs: 46.8%