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Dairy-free Whole Wheat Oat Pancakes

Dairy-free Whole Wheat Oat Pancakes prepared dish

These tender dairy-free pancakes use whole wheat flour, oats, unsweetened applesauce, and almond milk for a hearty breakfast with gentle sweetness. The batter cooks into golden, fluffy pancakes that pair well with berries or a light drizzle of sugar-free syrup.

This recipe is american style, breakfast, scaled for 4 servings, with 12 min prep and 18 min cook.

Prep: 12 min · Cook: 18 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include unsweetened applesauce, baking powder, ground cinnamon, fine sea salt.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.25 cups unsweetened applesauce
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.25 cups unsweetened almond milk
  • 1 cups fresh blueberries (for serving)
  • 1 tbsp avocado oil (plus more for the skillet if needed)
  • 0.5 cups old-fashioned rolled oats
  • 1 cups whole wheat flour
  • 2 large large eggs

Instructions

  1. Place a rimmed baking sheet in a 200°F (95°C) oven for 5 minutes to warm it, then keep it in the oven so finished pancakes can stay hot without drying out.
  2. In a medium mixing bowl, whisk together 1 cups whole wheat flour, 0.5 cups old-fashioned rolled oats, 2 tsp baking powder, 1 tsp ground cinnamon, and 0.25 tsp fine sea salt for 30 seconds, until the leavening is evenly distributed and no clumps remain.
  3. In a separate large mixing bowl, whisk 1.25 cups unsweetened almond milk, 2 large eggs, 0.25 cups unsweetened applesauce, 1 tsp vanilla extract, and 1 tbsp avocado oil for 45 seconds, until the eggs are fully blended and the mixture looks smooth.
  4. Add the dry ingredients to the wet ingredients in the large bowl and stir with a silicone spatula for about 30 seconds, just until no dry streaks remain; the batter should look slightly lumpy rather than perfectly smooth.
  5. Let the batter rest at room temperature for 5 minutes so the oats hydrate and the batter thickens to a scoopable consistency; if it becomes too thick to pour, stir in 1 tbsp additional unsweetened almond milk at a time.
  6. Heat a 12-inch nonstick skillet or griddle over medium heat for 2 minutes, then lightly brush the surface with a thin film of avocado oil if the pan is not well seasoned.
  7. Scoop 0.25 cups batter per pancake into the hot skillet, spacing the pancakes at least 1 inch apart, and cook over medium heat for 2 to 3 minutes, until bubbles form across the surface, the edges look set, and the bottoms are golden brown.
  8. Flip each pancake with a thin spatula and cook the second side over medium heat for 1 to 2 minutes, until golden brown and the centers spring back lightly when touched; egg-based pancake batter should be fully set with no wet batter in the middle.
  9. Transfer the cooked pancakes to the warm baking sheet in the 200°F (95°C) oven and repeat with the remaining batter, adjusting the heat to medium-low if the skillet browns the pancakes faster than the centers cook.
  10. Serve the pancakes hot, dividing them among 4 plates and topping each serving with 0.25 cups fresh blueberries; add sugar-free syrup if desired.

Nutrition (per serving)

  • Calories: 255
  • Protein: 9 g
  • Fat: 10 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Sugar: 6 g
  • Sodium: 348 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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