• Skip to main content
  • Skip to primary sidebar
My Plantiful Cooking
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Newsletter
  • Breakfast
  • Mains
  • Desserts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » 30 Minutes Recipes

    Fluffy Vegan American Oat Milk Pancakes (low fat + freezable)

    Published: Jul 2, 2021 · Modified: Aug 6, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Stack of pancakes with a triangular wedge cut through with text overlay.
    Stack of pancakes topped with banana slices and blueberries with jug of syrup and banana in the background. There is text on top.

    These super fluffy vegan American style oat milk pancakes are ready in no time! They are vegan, freezable and low fat. All you need is a few simple ingredients and 30 minutes to make yourself a delicious wholesome breakfast.

    Maple syrup dripping off a stack of pancakes in a blue plate with a bunch of bananas in the background.

    These fluffy vegan American pancakes are perfect for breakfast or brunch! They are airy and light that no one will know they are secretly healthy too!

    Jump to:
    • 💚Why you will love this recipe
    • 🥛What you will need
    • 📓Notes / substitutions
    • 🔪How to make
    • 🍫Variations
    • ✔Helpful tips
    • 🥜Topping ideas
    • ❔Commonly asked questions
    • 🍽More healthy vegan breakfast
    • 📖 Recipe

    💚Why you will love this recipe

    • A healthier version of traditional pancakes - These oat milk pancakes are top allergen friendly, vegan and only made with wholesome ingredients. A great choice to fuel your busy day ahead!
    • Super fluffy and delicious - No need to compromise on taste for health! They are thick, light and soft, and taste AMAZING.
    • Simple and beginner-friendly - Literally anyone can make this recipe without fail! No fancy cooking techniques needed here, and all you need to do is whisk up some pancake batter and fry them.
    • One bowl - Which means less dishes to clean! This recipe is also super quick and easy to make, and you will have breakfast ready in 30 minutes.

    🥛What you will need

    Ingredients needed for pancakes like flour, vinegar, oat milk, syrup, baking powder and vanilla extract on grey background.

    📓Notes / substitutions

    • Spelt flour - You can use all purpose flour, whole wheat flour or gluten-free blend in place. Oat flour can also be used, but you will need 1 ¼ cup instead of 1 cup.
    • Oat milk - If you do not have it on hand, use other plant milk like almond, cashew or pea milk. You can even use regular dairy milk, but this recipe will not be dairy-free anymore.
    • Apple cider vinegar - Can be replaced with lemon or lime juice.
    • Maple syrup - Other sweetener of choice like brown sugar, coconut sugar or agave syrup can be used in place. You can also use artificial sweetener like stevia or erythritol.

    🔪How to make

    In a large mixing bowl, combine spelt flour and baking powder. Mix well.

    Then, add in oat milk, apple cider vinegar and maple syrup. Stir until everything is just well incorporated, but be careful not to overmix it. It is ok if there are still small lumps of flour in the batter.

    Preheat a non-stick pan at medium heat and lightly grease pan using neutral oil of choice. Once pan is hot, add in ¼ cup of batter. Cook until bubbles start to form on top and the edges appears dry, about 3-4 minutes.

    The batter should be on the thicker than regular pancakes, but will still be pourable. Add more flour or milk to adjust the thickness, if needed.

    Collage showing mixing dry ingredients then adding in wet ingredients in white bowl with a spoon.

    Using a flexible spatula, carefully flip the it over and cook on the other side until golden brown, about 2-3 minutes.

    Serve and enjoy while warm.

    Collage showing cooking 2 pancakes on a black pan.

    🍫Variations

    Here are some fun add-ins that you can add to your vegan American pancakes:

    • Add in a handful of fresh or frozen blueberries if you fancy some blueberry flavored ones.
    • You can also mix in some chocolate chips to make chocolate chip pancakes.
    • Try adding a tablespoon of cocoa or cacao powder for some chocolate-y goodness.
    • Feel free to add in spices that sounds good to you - cinnamon, pumpkin spice, nutmeg etc.

    ✔Helpful tips

    • Do not omit baking powder - As these vegan American pancakes are eggless, it is especially important to use rising agent of some sort, in this case baking powder.
    • Avoid overmixing batter - Gluten will develop when overmixed, yielding pancakes that are chewy and tough. Mix until everything is just well combined, and it is ok if there is a few small lumps of flour in it.
    • Using a good non-stick pan - This will save you lots of stress and mess while making them! I recommend getting this Caphalon one.
    • Preheat and cook on medium heat - I find that this is the sweet spot of yielding pancakes that are nicely browned yet thoroughly cooked.
    • Do not overcrowd pan - Allow enough space in between pancakes, keeping in mind that they will puff and spread out as it cooks.
    • Flip just once - Flipping a few times will cause your them to deflate. You know that they are ready to be turned when the edges are dry and bubbles starts to form.
    • Keeping it warm - To keep them warm if you are making a large batch, place cooked oat milk pancakes on a lined baking tray in an oven preheated to 100C / 210F. This will ensure that everyone will get to enjoy warm and crispy pancakes!

    🥜Topping ideas

    Looking for something more than the classic maple syrup and butter? Here are some creative topping ideas for your oat milk pancakes -

    • Nut butter like peanut butter, cashew butter or almond butter. ( I especially love this coconut almond butter. )
    • Sliced bananas, berries or other fresh fruits.
    • A huge dollop of your favorite dairy-free yogurt.
    • Dessert hummus, especially this dark chocolate hummus and this cookie dough hummus.
    • Homemade spread like berry compote or apple butter.
    Stack of pancakes with triangular wedge cut through them with a fork beside.

    ❔Commonly asked questions

    Why did my pancakes stick to the pan?

    Here are a few reasons why your vegan American pancakes get stuck on your pan:

    First off all, you might be using the wrong pan. It is super important that you use a non-stick pan, which is the best type of pan for pancakes. You can also use a non-stick griddle.

    Other than that, the non-stick coating of your pan might be damaged. If you have been using the same pan for years or have not been taking proper care of it, it might be time to change a new pan.

    Lastly, you might have set the heat too high on your stove. The hotter the pan is, the more likely it will stick to the pan.

    To evaluate the temperature of your pan, make a' test' pancake by cooking up a small amount of batter, flipping when the edges are dry. You will know the heat is just right if it comes out nicely cooked.

    Why mine are not fluffy?

    If your oat milk pancakes did not turn out to be fluffy, most possibly your baking powder has gone bad.

    To check if your baking powder is still good, spoon about ½ teaspoon of it into ¼ cup of boiling water. If it bubbles up, then yours is still active. If not, it is time to purchase a new one!

    Or, you might have overmix your batter. The more you stir the batter, the more the gluten develops. This cause pancakes to turn out chewy and flat.

    You should mix until everything is just well combined, and it is ok to have a few small lumps of flour left in the batter.

    How to store and can I freeze them?

    Vegan American pancakes can be stored in a sealed container and be refrigerated for a week. They are freezable too, and can be frozen for up to 3 months.

    To freeze, place pancakes in one layer on a baking sheet and pop it in the freezer for 30 minutes to an hour, or until they are frozen. You can then transfer them into freezer bags or sealed containers before placing them back to the freezer.

    You can either reheat frozen pancakes in the microwave for 30-60 seconds or in an oven preheated to 180C/350F for 10-12 minutes. You can even heat them up using a toaster.

    Should the batter be thick or runny?

    The batter of these vegan American pancakes will be slightly thicker than traditional ones to yield fluffy pancakes. The thicker the batter, the fluffier the pancakes tends to be. However, it should still be pourable and will spread slowly onto the pan.

    If you find that your batter is too thick, add in more oat milk, about 1 tablespoon at a time. The reverse is also true, so add 1 tablespoon of flour at a time if your batter is too runny!

    A stack of pancakes topped with banana and blueberries with a fork, jug if maple syrup and banana beside.

    🍽More healthy vegan breakfast

    • Eggless French Toast
    • Silken Tofu Scramble Egg
    • Chunky Peanut Butter Banana Protein Granola
    • Vegan Baked Oats for One (TikTok inspired)

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A stack of pancakes with syrup dripping down topped with banana slices and blueberries.

    Fluffy Vegan American Oat Milk Pancakes (low fat & freezable)

    Meesha
    These super fluffy vegan American style oat milk pancakes are ready in no time! They are vegan, freezable and low fat. All you need is a few simple ingredients and 30 minutes to make yourself a delicious wholesome breakfast.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 3 servings
    Calories 235 kcal

    Ingredients
     
     

    • 1 cup spelt flour *
    • 1 tablespoon baking powder
    • ¾ cup oat milk or other plant milk
    • 2 tablespoon maple syrup or other sweetener of choice
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon vanilla extract optional
    Prevent your screen from going dark

    Instructions
     

    • In a large mixing bowl, combine spelt flour and baking powder. Mix well.
    • Then, add in oat milk, apple cider vinegar and maple syrup. Stir until everything is just well incorporated, but be careful not to overmix it. It is ok if there are still small lumps of flour in the batter.
    • The batter should be on the thicker than regular pancakes, but will still be pourable. Add more flour or milk to adjust the thickness, if needed.
    • Preheat a non-stick pan at medium heat and lightly grease pan using neutral oil of choice. Once pan is hot, add in ¼ cup of batter. Cook until bubbles start to form on top and the edges appears dry, about 3-4 minutes.
    • Using a flexible spatula, carefully flip the it over and cook on the other side until golden brown, about 2-3 minutes.
    • Serve and enjoy while warm.

    Notes

    *Spelt flour - You can use all purpose flour, whole wheat flour or gluten-free blend in place. Oat flour can also be used, but you will need 1 ¼ cup instead of 1 cup.
    Tips 
    • Do not overcrowd pan - Allow enough space in between pancakes, keeping in mind that pancakes will puff and spread out as it cooks.
    • Flip just once - Flipping a few times will cause your pancakes to deflate. You know that they are ready to be turned when the edges are dry and bubbles starts to form.
    • Keeping it warm - To keep them warm if you are making a large batch, place cooked pancakes on a lined baking tray in an oven preheated to 100C / 210F. This will ensure that everyone will get to enjoy warm and crispy pancakes!
     
    Storing - Pancakes can be stored in a sealed container and be refrigerated for a week. They are freezable too, and can be frozen for up to 3 months.

    To freeze, place pancakes in one layer on a baking sheet and pop it in the freezer for 30 minutes to an hour, or until they are frozen. You can then transfer them into freezer bags or sealed containers before placing them back to the freezer.

    Reheating - You can either reheat frozen pancakes in the microwave for 30-60 seconds or in an oven preheated to 180C/350F for 10-12 minutes. You can even heat them up using a toaster.

    Nutrition

    Calories: 235kcalCarbohydrates: 46gProtein: 6gFat: 2gSodium: 455mgPotassium: 65mgFiber: 6gSugar: 13gVitamin A: 123IUCalcium: 336mgIron: 3mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
    « What is vital wheat gluten? + 20 Vital Wheat Gluten Recipes
    Eggless Applesauce Coffee Cake (no sour cream & butter) »

    Reader Interactions

    Join the discussion ! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

    More about me →

    🥗Vibrant spring recipes

    • Vegetable Vegan Kimbap (Gimbap)
    • Shirataki Noodles Stir-fry
    • Vegan Chinese Vegetable Curry
    • Vegan Vegetable Nasi Goreng (quick + easy)
    • Pad Pak Thai (Thai Stir-fry Vegetables)
    • Spicy Szechuan Tofu (Vegan)

    💚Reader's favourite

    • Healthy PB2 Peanut Butter Powder Cookies
    • Crispy Oven Roasted Lentils
    • Banana Steel Cut Oats Breakfast Cookies
    • Eggless Banana Oat Mug Cake
    • Vegan Baked Oats for One (TikTok inspired)
    • Chinese Napa Cabbage Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 My Plantiful Cooking