Milk Allergic/Sensitive Recipes: Oatmeal and Wheat Flour Pancakes

I love breakfast foods. Unfortunately so many of my favorite breakfast foods contain dairy: biscuits, muffins, pancakes, waffles, cheesy scrambled eggs, omelets , egg casserole…  A lot of these foods just aren’t the same without dairy. Last weekend I wanted pancakes and I flipped through my favorite recipes in frustration: butter, milk, buttermilk, and yogurt were all required and sometimes multiple items in the same recipe!  I found one recipe in my box that looked promising and I switched out the milk for almond milk. Perfect!

Oatmeal and Wheat Flour Pancakes


  • 1 Cup Wheat Flour
  • 2 Tbs Brown Sugar
  • 2 Tbs Baking Powder
  • 1/4 tsp Salt
  • 1 1/2 Cups Instant/Quick Cooking Oats
  • 2 Cups Almond Milk
  • 3 Eggs Beaten
  • 1/4 Cup Oil
  • 1/2 tsp Vanilla or Almond Extract (I prefer almond!)
  • 1/2 Cup Blueberries, Nuts, or Chocolate Chips (Optional)


  1. Preheat a lightly oiled griddle over Medium Heat
  2. In a medium bowl, mix oats and milk.
  3. In a large bowl, mix remaining dry ingredients.
  4. Whisk eggs, oil, and extract into the oat/milk mixture.
  5. Fold in berries, nuts, or chocolate chips.
  6. Pour batter on griddle. Cook 1-2 minutes until bubbly. Flip and continue cooking until lightly browned.