Although vegan pancakes can be made with any homemade non-dairy milk, oat milk is one of our favorites. Unlike other non-dairy milks, oat milk has a sweeter flavor, creating the perfect combination of flavors and textures that we need for pancakes.
Preparing the pancake batter is very simple, and to make the oat milk we use Vegan Milker, which makes preparing any plant milk at home only take 5 minutes.
Ingredients for 10 vegan pancakes
Preparation of the pancakes:
Preparation time: 15 minutes.
Mix the dry ingredients in a bowl. We recommend using a strainer to sift the flour and cornstarch, as this will help us avoid possible lumps in the dough.
Add the oat milk, stirring very well with the help of a hand blender.
Finally, add the water and beat until the dough is smooth and uniform.
Heat a pan with margarine or a few drops of cooking oil over medium heat (the pan can be the size with which we work more comfortably).
Once the pan is heated, pour a little batter with the help of a ladle and turn it in a circular motion until the entire bottom is finely covered by the batter.
When the surface is no longer wet, we can turn it over with the help of a spatula and let it toast until golden brown.
We recommend serving the pancakes hot, and we can fill them with whatever we like best: chocolate cream, jam, quince, fresh fruit or with salty options such as salad, avocado, tofu, vegetable burger…
Tips and alternatives
The lighter the dough the faster the pancakes will be cooked.
The pancakes can be stored for up to 3 days in the fridge. Before eating them, we recommend reheating them a little in the pan.
In this recipe we can also add the leftover pulp from the preparation of oat milk as an ingredient. If we see that the dough thickens a bit, we must add water until we achieve the desired smoothness and fluidity.
You have more sweet and salty recipes with oat, almond, soy or coconut milk in the Cooking with Plant Milk section of this website.