Oat milk is the creamiest dairy alternative for tea and coffee. It’s pretty great but does have a strong flavour that might not be appreciated by people with a more complicated palate than me.
Like, I expected everything to have a bit more structure because of the carbs, but they come out sooooooo fluffy. You’ll lose some of that silkiness, but you can get some of that back by adding a little more fat. Not too much or it’ll kinda collapse.
When Rosa Parks’s personal documents were digitized in 2016, the fact that she used peanut butter as a fat kinda blew up on the Internet. I’m obsessed with peanut butter (and mildly allergic), so I tried this and never looked back. Combine that with oat milk, and it’s like you’ve never truly eaten pancakes before.
1.5 c all-purpose flour (1/2 and sub 20% w/cornstarch)
2.5 tsp baking powder (1/4 + equal baking soda)
.5 tsp salt (1/2)
1-2 tbs white sugar (1-1/2 + a little more)
1.25 c milk. This can change depending on the humidity and how accurately you measured everything else (1/2)
1 egg (Same)
Substitute this 1:1 with peanut butter -> 3 tbs melted butter or vegetable butter substitute. Also, melted is debatable. They’re pancakes, not cookies, just get the ingredients mixed together and in a pan or on a skillet.(1/2 + a little bit more)
Vanilla extract (1-1/2)
Cooking them:
Mix the ingredients in any order by hand with a whisk. Lumps are cool cuz they add texture and a homemade feel.
Cook the pancakes on a flat thing at 375⁰ F. When the pancakes start to bubble, you’re almost ready to flip them. Let the tunnel that the bubbles create gain a little structure, and then flip.
I dunno for the waffles. I use the same number setting on the waffle iron that my dad left it at, and I just kinda follow my feelings on when to flip and call it done. I think it’s, like, 90 seconds on the first side, flip. 4-ish minutes or until the batter starts coming out. Then flip again, for like 2 minutes?
Some fun additional things:
I often add bananas and banana extract to my pancakes and waffles. It’ll usually become too runny after that, so I correct with more flour instead of decreasing any of the other ingredients.
Use crunchy peanut butter if you wanna have banana nut pancakes but don’t want to spend the money for pecans or walnuts.
Lightly toast some rolled out steel-cut oatmeal, and sub a quarter of the flour with whole wheat for whole grain pancakes.
Personally I prefer soy milk in my coffee vs oat milk. It’s got a subtle taste and the creaminess is closer to regular milk while only being slightly more creamy. Also goes well in overnight oats. (I’ve tried oat milk in my overnight oats, it was a bit much IMO lol)
Barley milk is also damn good in coffee but also stupid expensive. I haven’t tried it in overnight oats though as last time I bought it it was like 4x the cost of soy milk. (I’ve only bought it once)
But that’s the cool part, we’ve got so many options that everyone can have their preferred combo.
Interesting. I recently tried soy milk in my coffee and it had 0 body to it at all. Very watery. Perhaps not all soy milk is the same though. I guess I need to try a few different places
The Target near me has “barista” almond milk that froths in a lovely way, so I can get foam on the top of my coffee or earl Grey tea. It’s next to the creamers. I think it has extra gum or other thickener in it.
Oat milk is the creamiest dairy alternative for tea and coffee. It’s pretty great but does have a strong flavour that might not be appreciated by people with a more complicated palate than me.
Oat milk is the fucking bomb for making pancakes and regular cakes.
I fucking love oat milk
I wish it weren’t so expensive and that it didn’t make my weight explode. But damn it’s good.
I never considered that… But it sounds awesome. Thank you. Truly thank you
Like, I expected everything to have a bit more structure because of the carbs, but they come out sooooooo fluffy. You’ll lose some of that silkiness, but you can get some of that back by adding a little more fat. Not too much or it’ll kinda collapse.
When Rosa Parks’s personal documents were digitized in 2016, the fact that she used peanut butter as a fat kinda blew up on the Internet. I’m obsessed with peanut butter (and mildly allergic), so I tried this and never looked back. Combine that with oat milk, and it’s like you’ve never truly eaten pancakes before.
Wait peanut butter in pancakes? Can you explain please?
Pancake ingredients (waffle conversion):
Cooking them:
Some fun additional things:
Do you have any good recipes? I never thought to try that.
Personally I prefer soy milk in my coffee vs oat milk. It’s got a subtle taste and the creaminess is closer to regular milk while only being slightly more creamy. Also goes well in overnight oats. (I’ve tried oat milk in my overnight oats, it was a bit much IMO lol)
Barley milk is also damn good in coffee but also stupid expensive. I haven’t tried it in overnight oats though as last time I bought it it was like 4x the cost of soy milk. (I’ve only bought it once)
But that’s the cool part, we’ve got so many options that everyone can have their preferred combo.
Interesting. I recently tried soy milk in my coffee and it had 0 body to it at all. Very watery. Perhaps not all soy milk is the same though. I guess I need to try a few different places
The Target near me has “barista” almond milk that froths in a lovely way, so I can get foam on the top of my coffee or earl Grey tea. It’s next to the creamers. I think it has extra gum or other thickener in it.