We have a great recipe for dairy free pancakes that cooks brilliantly. Just make sure that you use plenty of lemon and sugar because you can sort of taste the oat milk (which isn’t a problem if you like oat milk, its just a problem if you haven’t spent your dairy free and you remember what pancakes taste like when made with milk and butter…)
Makes about 8 pancakes, more if you’re good at getting them thin, but should be enough for tea for a couple of hungry small people plus one for the cook
110g plain flour
200ml oat milk topped up with 75ml water
Measure out the flour.
Break the eggs into the oat milk/water mixture and whisk together.
Make a dent in the middle of the flour and start pouring a little bit of the milk/egg mix in, using a whisk (or a fork, or an electric mixer) whisk into the flour and gradually add the milk/egg mix in. Whisk away until all the flour is in forming a paste (and whisking out the lumps and bumps) and gradually add in the liquid until you have a thin-ish batter.
Cook in the usual manner and enjoy (and if you’re lucky you might get a picture of them before the tester grabs them…)
If you want some videos on how to do it – here’s Bigger and I showing you how to mix them and how to flip the perfect pancake!