In a large mixing bowl, whisk together oat milk and vinegar. Set aside.
1 ⅔ cups oat milk, 2 tablespoon white vinegar
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
2 cups whole wheat flour, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
Return to the oat milk mixture and add eggs, melted butter, vanilla, and maple syrup. Whisk well until fully combined. Mixture may be a little foamy.
2 large eggs, 2 tablespoon maple syrup, 2 tablespoon vegan butter, 1 teaspoon pure vanilla extract
Gradually add dry ingredients into wet ingredients and gently whisk until combined. Do not overmix – batter should still be lumpy.
Once mixed, let batter rest at room temperature 15-30 minutes, or you can refrigerate it, covered, for up to an hour.
Heat a griddle or nonstick pan over medium high heat. Grease pan and add ¼ cup of batter for each pancake.
Oil, vegan butter, or cooking spray
Cook pancakes until the bottom is golden brown, the edges are slightly dried out, and bubbles form at the surface. Then flip and continue cooking until the other side is golden brown – about 2 minutes per side.
Keep cooked pancakes warm: Just heat your oven to 200°F, then place an oven-safe skillet or baking dish in the oven while it warms. As you finish cooking each pancake, place it directly into the baking dish in the warm oven. Carefully remove the baking dish when all your pancakes are cooked and enjoy perfectly warm pancakes!Oat Milk Pancakes - No Egg: This recipe is already dairy free, but you can also make these healthy oat milk pancakes with no egg! Just omit the eggs in the recipe, increase the baking powder to 2 teaspoons, add increase the vegan butter or oil to 3 tablespoons to replace the richness of the egg yolk.