Fluffy Oat Milk Pancakes Recipe – Learn with Experts

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Fluffy Oat Milk Pancakes Recipe – Learn with Experts:-Pancakes made with oat milk have a lighter texture and a hint of nutty taste from the oats, making them a beautiful spin on the typical breakfast pleasure. A lovely take on the traditional breakfast treat, they are a delight to eat.

 

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Fluffy Oat Milk Pancakes Recipe – Learn with Experts

Not only are these pancakes delicious, but they are also perfect for people who do not engage in the consumption of dairy products or who are vegan. When you have a craving for a hearty breakfast, this is the perfect option for a leisurely weekend morning or any other day to satisfy that craving.

 

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups oat milk (or any plant-based milk)
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

 

Also Read : Healthy Zucchini Muffins Recipe – Learn like a Pro

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Instructions

Flour, rolled oats, sugar, baking powder, and salt should be poured into a large mixing bowl. To prepare the dish, combine all of the ingredients. A second bowl should be used to whisk together the oat milk, vegetable oil, and vanilla extract. This should be done in order to mix the ingredients.

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The mixture should be stirred until it is almost entirely combined after the liquid ingredients have been added to the dry ones. Be careful not to overmix the ingredients; it is fine to have a few lumps. To make a griddle or pan that does not stick, heat it over medium heat and then lightly grease it with oil or cooking spray.

 

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This will prevent food from sticking to the surface. For each pancake, pour a quarter cup of batter onto the griddle. This will allow you to make each pancake. When bubbles begin to emerge on the surface, the meal should be switched over and cooked until the other side is golden brown.

This process should continue until the bubbles disappear. While the dish is still warm, serve it with the toppings of your choice, such as fresh fruit, maple syrup, or a dollop of yogurt that does not contain dairy.

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Nutrition 

  • Calories: 160
  • Total Fat: 5 g
  • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 300 mg
  • Total Carbohydrates: 25 g
  • Dietary Fiber: 2 g
  • Sugars: 4 g
  • Protein: 4 g

 

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Tips

If you want to prepare pancakes that are free of gluten, you should use a gluten-free flour blend rather than all-purpose flour. Before beginning the cooking process, allow the batter to rest for a few minutes so that the oats may become somewhat more pliable and the flavors can combine. If the batter is too thick, add more oat milk; if it is too thin, add more flour.

Adjust the consistency of the batter by doing these adjustments. The pancakes should be cooked over a medium heat to ensure that they cook evenly without becoming burned. The refrigerator is the best place to keep any leftovers for up to three days if they are stored in an airtight container. Immediately prior to serving, reheat in the microwave or toaster oven.

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FAQ

Q.1) Can I use instant oats instead of rolled oats?

It is possible to use instant oats; however, it is important to keep in mind that such oats will produce a slightly different texture. The texture of rolled oats is more substantial, and their flavour is more nutty.

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Q.2) Can I substitute oat milk with another type of milk?

The answer is yes; you are free to use any plant-based milk you like, including coconut milk, soy milk, or almond milk. Make sure that it is not sweetened and does not have any flavourings for the best outcomes.

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Q.3) Can I make the batter ahead of time?

There is no problem with preparing the batter and putting it in the refrigerator for the night with a cover on it. Before you start frying the pancakes, give it a little stir.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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