Dairy-Free Pancakes
Servings 4
These light, fluffy dairy-free pancakes use oat milk and oat crème fraîche for extra tenderness. A family recipe free from cow’s milk.
Ingredients
- 1½ cups all-purpose (plain) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt a generous pinch
- ¾ cup oat crème fraîche Use a generous ¾ cup - we use a 200 ml container of Oatly brand crème fraîche.
- 1 cup oat milk We use Oatly brand oat milk.
- 2 beaten eggs
- ¼ cup melted plant-based "butter" or spread, cooled a bit I use Flora spreadable plant-based butter. My son uses Flora salted block butter alternative. Both work well.
Instructions
- Stir together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
- In a medium bowl, whisk together the oat crème fraîche, oat milk, beaten eggs and cooled, melted plant-based butter.
- Add the wet ingredients in the medium bowl to the dry ingredients in the large bowl and stir with a wooden spoon to blend thoroughly.
- At this point, you can either cover and refrigerate the pancake batter overnight, or you can cook the pancakes straight away.
- To cook the pancakes, heat a frying pan or griddle over medium heat.
- Lightly grease the pan with a little plant based butter or oil
- Using an ice cream scoop, scoop the batter into the frying pan to make individual pancakes. Do not crowd the pan. I generally only make one or two pancakes at a time so they are easy to turn.
- Cook the pancake(s) on one side until bubbles start to form and then break on the surface.
- Then turn the pancake(s) over with a pancake turner.
- Cook for about 2 or 3 minutes, watching carefully so they do not burn, until the pancakes are lightly brown and cooked through.
- Serve with plant-based spread and maple syrup or as desired.
Notes
This recipe makes about 12 pancakes. We normally have 3 pancakes each so this recipe serves 4 in our family. If you require more pancakes, simply make more than one batch.
Cooking time is an estimate and is for one entire batch of pancakes.
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