Pancakes with oat milk
There isn’t anything like classic, sweet and thin pancakes. And pancakes with oat milk – that is really something. Crispy on the edges, spongy, sweet from the oats and ready to fill with delicious things. In Denmark we are pretty crazy about the combination of jam and sugar or lemon juice and sugar inside. But there (almost) aren’t anything you can’t fill these pancakes with.
Recipe for pancakes with oat milk
We have used our oat drink in these pancakes. This means that they are lactose free but at the same time that they get a mild and delicious flavor from the oats. We like to spice it up with some lemon zest or grounded cardamom, but you can do whatever you like.
These pancakes are extremely easy to make. You just have to whip the ingredients together and then fry them one at a time on a pan. Even though the last bit is the most time consuming, we think really like that part. Especially with a good cup of coffee on the side.
If you want to see a video of the pancakes with oat milk, you can find it on our Instagram.
These pancakes are not only lactose free, they can also be made as vegan pancakes. You can just choose to most the eggs. Eggs will often make the dough stick a bit more together but it is possible to do without. If you are not using eggs, the pancakes just need to be cooked on a bit lower heat, with a good amount of (plant)butter and let it sit, before you flip it. Besides that, they will be like you know and love them. So if you are looking for vegan pancakes, you can use this recipe as well.
Our tips for the best pancakes
- Use a good amount of butter/fat when you fry the pancakes
- Fry them on medium heat and let them set, before you loosen them or flip them around. Especially if you are omitting eggs.
- If you omit sugar, you have some delicious salty pancakes that can be used for dinner and be filled with greens
- You can spice the dough up with whatever you like – vanilla, orange zest, cinnamon
Pancakes with oat milk
- 3 dl white flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 2 tbsp sugar
- 1 pinch salt
- 1 eco lemon the zest
- 5 dl oat milk
- 1 eggs can be ommited for vegan version
- butter for frying can be vegan
- Mix flour, sugar, baking powder, salt, cardamom and finely grated lemon zest together.
- Beat the eggs with the milk and whip it gradually in the flour mix. Make sure there are no lumps.
- Pour a bit of the dough on a medium warm pan with 1 tsp of melted butter on and flip the pan around so that the dough covers the pan.
- Let the buttom sit and get golden brown before you loosen the edges and flip it around.
- Fry it on the other side as well. They probably need 1 minut or two on each side.
- Keep going with the rest of the dough.