Oatly pancakes with Oatly milk

How to Make Milk Free Pancakes (Using Oat Milk)

Milk free, gluten free, sugar free, you see these recipes all the time. Since I don’t have an allergie for milk, gluten or sugar, I don’t really use these, unless, they’re simply good recipes. Nevertheless, when I ran into this oat’s milk (which of course, isn’t real milk, as they state as well), I was very curious. How would this work when cooking? Could you simply substitute it one for one? It would be ideal if someone with a milk allergy would come by for a meal.

Since pancakes (just like cookies) are an ideal vehicle to test these things since they’re so versatile, I decided to make milk free pancakes, with oat’s milk!


The oat’s drink I found next to the soy milk in our supermarket is called ‘Oatly’. It somehow appealed to me and I bought a pack. Good thing it can be kept for really long at room temperature, because initially I wasn’t sure what to do with it.

The drink is made from oats, it’s mostly water + oats and a bit of oil. The company is Swedish and so are the oats in the drink, which is what I thought was pretty cool. There’s not a lot of Swedish food here (unless you count those famous IKEA meat balls…).

How does it look & taste?

First of all, the colour, it’s not white, instead it’s a light brownish colour. It’s a little more transparant than milk, which is nice, it’s easy to distinguish it from cow’s milk.

And the taste? Funnily enough, it tastes a bit like the milk left over after you’ve eaten a bowl of milk with oats! It’s a little watery, but has a nice flavour to it.

All in all, quite good, as the producers of Oatly say themselves, it’s not a substitute of cow’s milk and shouldn’t be seen as such, but it tastes well.

Oat’s milk in pancakes

I didn’t change anyhing in particular when making pancakes with oat milk instead of cow’s milk. I just substituted it one for one. And it worked out just fine, as you can see below.

Oatly milk pancakes with almonds banana and maple syrup

The pancakes turned out just fine. There’s a little change in flavour. Ever tried adding a bit of buckwheat flour to your pancakes? If so, the Oatly pancakes have that same extra bit of flavour. I find it works well for pancakes.

These milk free pancakes can be made with most of my pancake recipes, it works well for Dutch as well as American style pancakes. I’m a little wary of advising it for crepes since the milk has a far more prevalent role in those, but feel free to try and let me know how it works!


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  • Hi,

    it’s good to know that from a science perspective oat milk works well. I use it a lot, oat cream as well as I know that great vegan chefs are working with it.

    By the way, it’s the only plant-based milk that is not producing ugly flakes in my morning coffee. Do you have an explanation?

    • What a great question about those flakes in your coffee. I didn’t know the answer, but got curious and found out that there’s lots of people having this same issue!

      Those flakes you see in your coffee is actually curdled milk (pretty similar to what you try to make when making cheese). These curds are proteins that have denatured which causes them to clump together. Denaturation can occur through heat and acidity, in this case it’s most likely the acidity, although heat will speed it up.

      Whether or not clumps are formed depends on your coffee (less acidic coffee gives less clumps) but also on the milk itself. Not all proteins are sensitive to acidity and apparently, the proteins in oat milk aren’t. Those in soy milk (and I’ve also seen people with issues with almond milk) apparently are. Since different plants can have very different types of proteins, I would expect a difference between the different milks.

      If you want to see a video on the topic, look here:
      I also used this article from the Ktchen.

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