MediumVegan

Oat Milk Classic Pancakes

Name: Oat Milk Classic Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 150g plain flour; 1 tbsp ground flaxseed, mixed with 3 tbsp water, rested 5 mins; 3 tbsp water, for flax egg; 300ml oat milk, barista blend recommended; 1 pinch fine salt; 1 tbsp neutral oil, plus extra for the pan

Prep 10 minsCook 20 minsServes 8£0.60/servingClassic British

Classic British-style pancakes made entirely with oat milk and no eggs. A small amount of ground flaxseed binds the batter in place of egg, giving a thin, rollable pancake that holds lemon and sugar just as well as the original. Oat milk produces a batter with a naturally mild, slightly sweet flavour that complements the tradition of lemon juice and caster sugar. Use a well-seasoned or non-stick pan and keep the heat at medium to prevent tearing when you flip.

Vegan Oat Milk Classic Pancakes - classic british pancake recipe served on a plate, photographed from above

Ingredients

150g (5oz)plain flour
1 tbspground flaxseed, mixed with 3 tbsp water, rested 5 mins
3 tbspwater, for flax egg
300ml (10fl oz)oat milk, barista blend recommended
1 pinchfine salt
1 tbspneutral oil, plus extra for the pan

Method

1
Mix ground flaxseed with 3 tablespoons of water in a small bowl. Leave for 5 minutes to form a gel.
Tip
Do not rush the 5-minute wait - the flax egg works best when fully gelled.
2
Sift flour and salt into a large bowl. Make a well in the centre.
3
Whisk together the flax gel, oat milk, and oil. Pour into the well and whisk to a smooth, thin batter.
4
Leave to rest for 10 minutes.
5
Heat a 20cm non-stick pan over a medium heat and brush with a little oil.
6
Pour about 50ml of batter and swirl immediately to coat the base in a thin, even layer.
7
Cook for 90 seconds until the edges lift and the surface is dry. Flip and cook for 30 seconds more.
Tip
Wait until the edges are fully set and the surface looks dry before flipping.
8
Serve immediately with lemon juice and a pinch of caster sugar.

Pro Tips

→The flax egg works best when left to gel fully - do not rush the 5-minute wait.
→Oat milk with a higher fat content (barista versions) produces a richer result.
→Keep the pan lightly oiled between pancakes - too much oil makes the edges crisp.
→Stack on a warm plate covered with foil if not serving immediately.

Topping Ideas

Lemon juice and caster sugarMaple syrup and sliced bananaVegan chocolate spreadAgave and berries

Learn More

→our guide to milk in pancake batter

Terms in this recipe

Pancake Day Shrove Tuesday Drop scone Crepe

Defined in the Pancake Day glossary.

Questions & answers

Can I use a different plant milk?⌄

Yes - soy milk is the closest in protein content to dairy and produces a very similar result. Almond milk is thinner and may need a slightly larger flax ratio.

Why does my vegan pancake tear when I flip it?⌄

The most common causes are flipping too early or using too little fat in the pan. Wait until the edges are fully set and the surface looks dry before flipping.

Can I make the batter ahead?⌄

Yes - the batter keeps in the fridge overnight. Stir well before using as the flaxseed can settle.

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15m£0.70DF