These fluffy oat milk pancakes are one of the best pancake recipe alterations for those who have sensitive digestive systems. They are so easy to make, soft and delicious.
In a mixing bowl, whisk together the egg, oat milk, sugar and melted butter.
Stir in flour, baking powder and a pinch of salt.
Spray a large skillet with oil or grease with butter.
Heat the skillet over medium heat, scoop a ¼ cup of the batter per pancake into the skillet.
Cook for 1-2 minutes; once bubbles appear on the top, flip on the other side and cook for one minute.
Put the pancakes on a serving plate top with your favourite toppings, then serve warm.
Notes
Too much egg will make your pancakes too dense and have a texture similar to that of custard; less egg, on the other hand, will make the pancakes dry. The trick here is to check if the amount of eggs you have added is correct to prevent ruining the texture of your pancakes.
Make sure that your baking powder is fresh and new! Old and expired baking powder makes a thin and flat batch of pancakes.
Allow your batter to rest. After mixing all the ingredients, leave it a few minutes for all the dry ingredients to be surely combined.
Pay attention! Burnt pancakes or uncooked pancakes are not very much enjoyable, are they?
You may add vanilla extract into your pancake batter to add a more distinct flavor other than the sweetness of your granulated sugar.
You might have used your regular butter, but if you are aiming for completely dairy-free pancakes, make sure you use a butter plant-based.