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–+ servings
Stack of pancakes with blueberry compote on top

Fluffy American Pancakes with Oat Milk

Safira
Fluffy American Pancakes with Oat Milk - These pancakes are delicious, endlessly adaptable and are perfect for a leisurely weekend breakfast. Served with a blueberry compote, they are a firm brunch favourite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Breakfast, Breakfast/Brunch, Brunch
Cuisine American
Servings 10
Calories 138 kcal

Ingredients
  

Dry Ingredients

  • 200 g Self Raising Flour
  • 40 g Caster Sugar
  • Pinch Salt
  • ½ Lemon Zest only

Wet Ingredients

  • 1 Egg
  • 330 ml Oat Milk
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract

To Pan fry

  • Vegetable Oil for cooking
  • Butter for cooking

Compote

  • 200 g Blueberries
  • 30 g Caster Sugar

Instructions
 

Dry Ingredients

  • Combine Self Raising Flour, Caster Sugar, Salt and the zest of 1/2 Lemon to a bowl. Whisk together and set aside.

Wet Ingredients

  • Combine the Egg, Milk, Lemon Juice and Vanilla in a separate bowl and whisk together.

Assemble

  • Mix the wet ingredients to the dry ingredients. Whisk together using a balloon whisk or electric mixers and let the mixture sit for 15 minutes to thicken.
  • Place a non stick pan over medium heat. Add a little oil and butter. Once butter begins to foam, pour a large ladleful of the batter into it.
  • Cook on medium low for 2 - 4 minutes. Flip and cook for a further 2 minutes. Continue with remaining batter until it is all used up.

Blueberry Compote (Optional)

  • Add Blueberries and sugar to a pot and cook on low heat for 10 minutes. Add to pancakes before serving.

Notes

Storage and Make Ahead 

Fridge -  Pancakes can be kept covered in the fridge or in a ziplock bag for up to a week. 
Freezer - Pop leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. 
Reheating - These are easy to reheat. Place in a non stick pan over low with a little oil and heat until warm.

Variations 

There are various add ins you can add to the pancake batter such as:
Frozen blueberries
Chocolate chips
Desiccated coconut 

Toppings

You can add whatever toppings you like to pancakes. That is the fun of them!
Try - 
Chocolate Sauce
Nutella
Caramel Sauce
Maple Syrup
Biscoff
Bananas
Berries such as Blueberries, Strawberries, Raspberries
Jam
Cream
Yoghurt

EXPERT TIPS AND TRICKS

Make 2 or 3 at a time max - I use a mini pan to make pancakes because I struggle to get them round! If you are using a larger pan, don’t be tempted to overcrowd the pan. 
Don’t over mix the batter - If you do this, the pancakes will become tough and rubbery. It may not be perfectly smooth but it will be fine. Just make sure the flour is fully mixed in.
Cook the pancakes on medium low heat - It is such a dance trying to figure out the correct temperature to cook pancakes at. Too high and they will catch and burn. Too low and you will be stood there all day. Medium low is best.
Flip the pancake when they start bubbling - Wait till there are bubbles all over the surface of the pancake.

Nutrition

Calories: 138kcalCarbohydrates: 28gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 23mgPotassium: 68mgFiber: 1gSugar: 12gVitamin A: 105IUVitamin C: 5mgCalcium: 56mgIron: 1mg
Keyword american pancakes, Fluffy american pancakes, fluffy pancakes, oat milk pancakes, Pancakes with blueberries, Pancakes with compote, pancakes with oat milk
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