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Dairy-Free Oatmeal Pancakes

A close up of a pink plate with a pile of dairy-free oatmeal pancakes with a small white bowl of strawberries in the back right.
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Start your morning with light, fluffy, and dairy-free Oatmeal Pancakes. These delicious pancakes are easily adaptable and make a filling breakfast.

Ingredients

Scale
  • 1⅔ cups Flour
  • 1 cup Oats (old-fashioned)
  • 2 Tablespoons Sugar
  • ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda (heaping)
  • ¼ teaspoon Sea Salt
  • 1½ cups Non-dairy Milk
  • 2 teaspoons Apple Cider Vinegar
  • 1 Banana (mashed)
  • 2 Eggs
  • 1 teaspoon Vanilla

Instructions

  1. In a liquid measuring cup, measure 1 ½ cup non-dairy milk. Add 2 tsp. of apple cider vinegar and stir. Allow mixture to sit 5-10 minutes while you prepare the dry ingredients. This will create a “buttermilk” of sorts.
  2. In a large mixing bowl, combine 1 ⅔ cups flour, 1 cup old-fashioned oats, 2 Tablespoons sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon sea salt.
  3. Stir together the mashed banana, “buttermilk”, 1 teaspoon vanilla, and 2 eggs.
  4. Pour the wet ingredients ingredients into the dry ingredients bowl and mix until combined.
  5. In a heated skillet, scoop out ¼ cup of the pancake batter and cook until bubbles begin to form on the top and the bottom is a golden brown. Flip the pancake and cook on the other side until golden brown as well.
  6. Place finished pancakes on an oven proof dish in the oven on warm until all are cooked and you are ready to serve.

Notes

Make ahead note:

You can make these pancakes ahead and stick them in the freezer. When you are ready to eat them, take them out and allow them to thaw before re-warming on the stove. 

 

Adapted from Sarah Copeland’s Newlywed Cookbook

Find it online: https://mylifeafterdairy.com/oatmeal-pancakes/