UntrainedChef
Pancakes Without Milk - breakfast, kids recipe

Pancakes Without Milk

1 hr
2 portions

Smakker akkurat like godt som vanlige pannekaker — ingen ville gjette at det ikke er melk i dem.

Instructions

  1. 1

    Mix the flour and salt together, then pour in half the oat milk. Whisk until you have a thick, lump-free batter, then stir in the rest of the oat milk. Whisk in the eggs. Let the batter rest for about 30 minutes.

  2. 2

    Melt the butter in a hot frying pan. Pour in a ladle of batter and tilt the pan so it spreads out into an even layer. Flip the pancake once the top has set and the underside is golden brown.

  3. 3

    Once cooked on both sides, fold the pancake and place it in an ovenproof dish with a lid — this keeps them warm so everyone can eat together.

Per average serving

455
Calories
kcal
20.5
Protein
g
58.1
Carbs
g
14.8
Fat
g
2g
Fiber
1.3g
Sugar
368mg
Sodium

Tips from the kitchen

  • Add the oat milk in two goes. Half first to get a thick, lump-free batter, then the rest. If you dump it all in at once you end up chasing lumps with the whisk forever.
  • Don't skip the 30 minute rest. The flour soaks up the liquid and the pancakes hold together better when you flip them.
  • Wait until the top of the pancake looks set and matte before you flip. If it still looks wet in the middle it will tear.
  • Keep the pan properly hot and only use a little butter between pancakes. Too much butter and the first side fries unevenly.
  • Stacking the folded pancakes in a covered dish keeps them warm and soft while you finish the rest of the batch.

Ways to vary it

  • Stir a little sugar and a pinch of cardamom into the batter if you want them slightly sweet for dessert.
  • Swap the oat milk for almond or soy milk. They all work fine, the flavor just shifts a little.
  • For thinner, crepe-style pancakes, add a splash more oat milk and tilt the pan so the batter spreads further.

Storage & leftovers

Cooked pancakes keep in the fridge for up to 3 days, stacked with a bit of parchment between them. They freeze well too, wrap the stack tightly and they last a couple of months. Reheat in a dry pan over medium heat or briefly in the microwave so they don't dry out.

What to serve with it

Serve with jam, sugar, or fresh berries the Norwegian way. They also go well rolled up with a savory filling for dinner.

UC
By Untrained ChefPublished 10 June 2026

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